Product:
Instant Pot Multi Pressure Cooker

Ingredients

• 2 tbsp olive oil
• 25 g butter
• 1 onion
• 2 garlic clove
• 350 g Arborio Rice
• 250 g mushrooms
• 125 ml white wine
• 1.3 litres hot vegetable stock
• 200 g frozen peas
• 50 g parmesan cheese
• 2 tbsp chopped flat-leaf parsley
• Salt & Pepper

Instructions

1. Select saute, and when the display indicates Hot, add the olive oil and butter to the inner pot.
2. Add the onions and cook, stirring occasionally, until they begin to turn translucent.
3. Add the garlic and stir, then add the rice and mushrooms and cook for 2-3 minutes.
4. Pour in the wine (if using) and the stock and deglaze the base of the inner pot.
5. Secure the lid, and select Pressure Cook and set the time to 7 minutes.
6. When the cooking program finishes, allow the pressure to release naturally for a few minutes then quick release the remaining pressure.
7. Remove the lid, add the peas and give the risotto a stir.
8. Add the parmesan and stir in half of the chopped parsley and season with salt & pepper.
9. Serve with the remaining parsley sprinkled on top.