Pressure-cooker risotto with leeks, sun-dried tomatoes and mascarpone
Prep time less than 30 mins
Cook time less than 30 mins
Serves 2
From Saturday Kitchen
Method
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Melt the butter in a pressure cooker on a gentle heat (CAUTION: Please follow the manufacturer guidelines for safe use of your pressure cooker). Add the onion, garlic, leeks and thyme and cook for 4-5 minutes without colouring.
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Add the rice and sun-dried tomatoes and stir well, making sure you coat the rice thoroughly with the butter.
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Add the hot stock and lock the lid in position and bring to pressure. Reduce heat and cook for six minutes.
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Release the pressure, remove the lid and stir.
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Fold in the mascarpone and parmesan and season to taste.
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Garnish with the parsley and serve at once.
Ingredients
- 75g/3oz unsalted butter
- 1 medium onion, peeled and finely chopped
- 2 cloves garlic, peeled and finely chopped
- 2 leeks, washed, halved lengthways and sliced
- 2 sprigs thyme
- 150g/5oz risotto rice, such as Arborio
- 8 sun-dried tomatoes, cut into thin strips
- 450ml/¾ pint hot vegetable stock
- 50g/2oz mascarpone
- 50g/2oz parmesan
- 1 tbsp fresh flatleaf parsley, finely chopped
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