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INSTANT POT MUSHROOM RISOTTO

Serves 4-6

Facing the January budget blues? Make a risotto that feels like a restaurant-style meal, at a fraction of the cost. Made in under 10 minutes in the Instant Pot, it is surprisingly authentic — rich, creamy and satisfying — and foolproof. The additions like ham and bacon can be replaced with chicken, meat or vegetables like butternut, cauliflower or chunks of courgette.

60ml (4 tbsp) butter

3 cloves of garlic, finely crushed

1 onion, diced

250g button mushrooms, sliced (or use any mushrooms of choice)

125g ham or rindless bacon, chopped Salt and freshly ground black pepper 125ml (½ cup) white wine

500ml (2 cups) chicken stock (or vegetable stock)

250ml (1 cup) Arborio rice (you can use other risotto rice) 180ml (¾ cup) frozen peas, defrosted 125ml (½ cup) chopped parsley To serve:

Parmesan cheese

Set the Instant Pot to the high saute setting. Melt half the butter in the pot then add the garlic and onion and cook, stirring, until onions are translucent, about 3-4 minutes.

Add the mushrooms and cook for 2 minutes before adding the ham or bacon and cook for a further 3 minutes. Season with salt and pepper, remembering that ham/bacon are quite salty as is the chicken stock if using a commercial brand.

Stir in the wine and allow mixture to sizzle and wine to almost evaporate. Stir in the chicken stock and rice. Select manual setting, adjust pressure to high, and set the time for 6 minutes. When finished, stir in the peas and parsley.

Serve immediately sprinkled with Parmesan.