Mushroom Risotto
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.
- Contains Dairy
Ingredients
- 1 tbsp Olive Oil
- 1 Onion (peeled and diced)
- 1 Garlic clove (peeled and chopped)
- 14oz Mixed mushrooms
- 10.5oz Risotto rice
- 1L Hot vegetable stock
- 2.6oz White wine
- 2.6oz Grated parmesan
Instructions
Step 1
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.
Step 2
Add the garlic and mushrooms and cook for another 3-4 minutes until the mushrooms have softened.
Step 3
Add the rice and allow to cook for a minute, then add the stock and wine and bring to the boil. Press START/STOP.
Step 4
Assemble the pressure lid, making sure the pressure release valve is the SEAL position.
Step 5
Select PRESSURE and set to HIGH and set the time to 8 minutes. Press START/STOP to begin.
Step 6
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.
Step 7
Stir in the parmesan and serve immediately.