7-Minute Mushroom Risotto

I have been obsessed with my electric pressure cooker ever sine I got it 3 years ago and risotto has to be one of my favourite things to throw in it. In fact it was the speed and hands-free cooking of the risotto that actually inspired me to buy one.

Mushroom is a favourite but the base is very versatile and you can really chuck whatever you have on hand into it. If it's something with a high water content like vegetables just make sure they go in the cup and you add the water to it so that the ratio of liquids stays on track.

7-Minute Mushroom Risotto

Serves Two (or two servings if you're like me and cooking for one)

1. Start some oil (tbsp.) heating on the saute function
2. Chop a couple of mushrooms (one each)
3. Measure the risotto rice (about a cup)
4. Add the risotto to the pan and coat with oil, stirring until the rice starts to get translucent on the outside (minute or so)
5. Add mushrooms to your cup and squash down
6. Add water on top until it's filled to the same level as your rice came to
7. Add half a stock cube, garlic powder, mixed herbs (lazy chef) and other seasoning you like to the rice
8. Slosh in some red wine (two glugs)and stir until it's evaporated
9. Add the mushrooms and water plus another cup of water (again filled to the same level as your rice came to)
10. Set the cooker for 7 minutes at high pressure
11. Look for some parmesan then give up and resort to cheddar then grate it (about 30g)
12. When the time is up, quick pressure release, turn off the cooker and stir in the cheese
13. Check the seasoning and serve
14. Additional parmesan and cracked black pepper optional but encouraged