A delicious creamy mushroom risotto, perfect for a quick and easy mid-week meal. The wine is optional and can be left out if you prefer.
- 1 tablespoon olive oil
- 1 onion, peeled and diced
- 1 garlic clove, peeled and chopped
- 400g mixed mushrooms
- 300g risotto rice
- 1L hot vegetable stock
- 75ml white wine
- 75g grated parmesan
Select SEAR/SAUTÉ and select HIGH. Press START/STOP and allow the pot to heat up for 3 minutes. Add the oil and onions, mix with a wooden spoon and cook for 2-3 minutes.
Add the garlic and mushrooms and cook for another 3-4 minutes until the mushrooms have softened.
Add the rice and allow to cook for a minute, then add the stock and wine and bring to the boil. Press START/STOP.
Assemble the pressure lid, making sure the pressure release valve is the SEAL position.
Select PRESSURE and set to HIGH and set the time to 8 minutes. Press START/STOP to begin.
When pressure cooking in complete, allow pressure to natural release for 2 minutes. After 2 minutes, quick release the pressure by turning the pressure release valve to the VENT position. Carefully remove lid when unit has finished releasing pressure.
Stir in the parmesan and serve immediately.