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Course | Dinner, Lunch, Main Course |
Cuisine | Modern |
Difficulty | Easy |
Browse Category | Kid-Friendly, Rice & Pastas |
Duration | 30-60 min |
Cooking Technique | Pressure Cook, Sauté |
Main Ingredient | Bacon, Beef Stock, Carrot, Celery, Diced Tomatoes, Sausage, Tomato Paste |
Prep Time | 5 minutes |
Cook Time | 35 minutes |
Servings |
4 - 6 servings
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Ingredients
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Votes: 5
Rating: 3.4
Rate this recipe!
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*The MANUAL and PRESSURE COOK buttons are interchangeable.
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The rice to broth ratio is pretty wet: recommend adding about half a cup of rice to the recipe (haven’t tried that yet, though).
Good flavors. But I found the dish too soupy. It also gave me diarrhea for the next 24 hours. I think that reducing all that animal fat in a pressure cooker makes the dish difficult to hold in your stomach for very long. Could just be me though. 🙂
Agree with previous reviews…too soupy. The flavor was great. Will adjust the rice to liquid ratio and try again.
Excellent recipe, based on previous comments I added one less cup of broth and the risotto came out perfect. I also used raw sausage meat that I fried up with the bacon rather than suasage crumble.
I used pancetta instead of just bacon. I used organic grass fed meatballs crumbled instead of sausage and omitted celery all because of food sensitivities and allergies with my family. It was such a tasty, savory dish. Well enjoyed! And so easy!
Meant to rate it higer.
I rate it a 4 out of 5 stars.
I only have chicken broth. Wonder if that will work???