risotto

Ham, Leek And Mushroom Risotto

DIRECTIONS

  1. In pressure cooker heat oil and butter (using the meat function with an open lid), add the leeks and sauté until softening, then add the mushrooms and garlic and cook for 2 minutes (still using the meat function).
  2. Add rice, stir thoroughly and then add stock.
  3. Once desired browning and sautéing has been achieved, simply select the Warm/ Cancel button to stop the cooking function being used and move on to using another menu function if required in this recipe.
  4. Close the pressure cooker and cook for 10 minutes (using the meat function on the delicate setting).
  5. Once cooked, release the pressure, open the lid and stir in the Parmesan cheese and ham and serve immediately.

INGREDIENTS

  1. 20ml olive oil
  2. 20ml butter
  3. 2 cloves garlic
  4. 375ml (11/2 cup) leeks sliced
  5. 125g mushrooms cleaned and sliced
  6. 375ml (11/2 cup) Arborio or risotto rice
  7. 1 litre (4 cup) chicken/vegetable stock
  8. 4 slices ham chopped
  9. 300ml (11/4 cup) Parmesan cheese grated
Make it perfect

Here's What You'll Need

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