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Risotto (Pressure Cooker) Recipe

Preparation time: 9 minutes

Cooking time: 5 minutes on high pressure

Ingredients:

1. 1 tablespoon vegetable oil
2. 1 medium onion, peeled and chopped
3. 1 garlic dove, crushed
4. 1 green or red pepper, cored, seeded and chopped
5. 50 grams mushrooms, chopped
6. 275 grams long-grain rice
7. 750 ml chicken stock
8. 100 grams sweetcorn kernels (thawed if frozen)
9. 1/2 teaspoon grated nutmeg
10. salt
11. freshly ground black pepper
12. 1 tablespoon chopped chives or spring onions

Directions:

1. Heat the oil in the open cooker. Add the onion, garlic and green or red pepper and fly until all are beginning to soften.
2. Stir in the mushrooms and rice and continue frying for a few moments to absorb any excess oil.
3. Add the stock, sweetcorn, nutmeg and salt and pepper to Ante and stir well.
4. Close the cooker, bring to H pressure and cook for 5 minutes. Reduce the pressure quickly.
5. Stir the risotto well; if there is any excess liquid, put the open cooker back on a low heat and cook for a few minutes until it has evaporated. Taste and adjust the seasoning.
6. Serve as a supper dish, sprinkled with the chives or spring onions.

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