I was in the gym today and as I was leaving, I was chatting to a lady from the class and she said she was starving, I was like, OMG, I really fancy risotto for lunch, thinking on my feet, I was like, hmm, I have mushrooms, yes that could work….

I got home an grabbed the Instant Pot as I know I can rustle up a risotto in less than 20 minutes, so simply, so knew what I needed to do. None of this faffing around with lots of different types of mushrooms, I had a full punnet of chestnut mushrooms in the fridge that needed used today, to viola, that was it.

It was super tasty and was in front of me as I went back to work after my gym class, made in 20 minutes.

INGREDIENTS:

1 1/2 cup of risotto rice
1 tbsp of olive oil
1 tbsp of butter
1 medium onion (chopped)
2 cloves of garlic (minced)
1 cup of white wine
3 cups of cooled vegetable or chicken stock (I use water from kettle to mix the stock cubes and rest of water is cold – you do not need hot stock for this recipe)
1 punnet of any mushrooms
salt and pepper
50g grated parmesan cheese

Optional:
Add in chilli flakes

METHOD:

1. Turn Instant Pot on Saute mode and add olive oil and butter
2. Chop onion and add to Instant Pot
3. Once slightly softened add minced garlic – saute until onions soft
4. Add in risotto rice and stir
5. Add wine and stock and mix well
6. Add in chopped mushrooms
7. Add salt and pepper and chilli flakes if adding
8. Mix well, put on your lid and cook for 12 minutes on manual, then quick release
9. Mix again, add in parmesan and incorporate, add extra parmesan and rocket for garnish

Let me know how you get on, and please share your own variations, I love a quick risotto in the Instant Pot, perfect every time and no messing around adding a little warm stock often.