Risotto “Carbonara”

Risotto “Carbonara”

Servings: 4 to 6
Prep Time: 15 minutes
Cook Time: 35 minutes


● 1 tablespoon olive oil
● 1/2 cup diced pancetta
● 1/3 cup finely chopped shallots, about 1 medium
● 1 1/4 cups vegetable broth
● 3/4 cup dry white wine, such as sauvignon blanc
● 1 cup arborio rice
● 1 cup frozen peas, thawed
● Zest and juice of 1 lemon
● 1/2 cup grated Parmesan cheese
● 1/3 cup heavy cream
● Salt and pepper to taste
● Fresh parsley for garnish (optional)



1. Preheat oil:
Heat the olive oil in the inner pot using the Sauté-then-Simmer STS® function.
2. Sauté Pancetta and Shallots:
Add pancetta, shallots, and a pinch of salt, and pepper. Cook until shallots
soften and the pancetta is lightly browned, about 10 to 15 minutes. Stir
3. Combine Liquids, Rice, and Salt:
Pour in vegetable broth, white wine, Arborio rice, and another hefty pinch or
two of salt. Close the lid. Then press the “Risotto” button.
4. Final Steps:
When the cooker has finished, carefully open up the lid then stir in peas, zest
and juice of 1 lemon, Parmesan, and heavy cream. Taste and add more salt
and pepper if needed. Remove the risotto to a serving dish and garnish with
fresh parsley if desired.