Serves 6

Time to table 30 mins

Ingredients

85ml Olive Oil
1 Onion, finely chopped
1 Garlic clove, crushed
250g Arborio rice
200ml dry white wine
800ml chicken or vegetable stock, brought to the boil
115g baby courgettes, cut into 1.5cm pieces
115g baby asparagus, cut into 1.5cm pieces
115g fine green beans, cut into 1.5cm pieces
115g frozen petit pois
50g unsalted butter
50g freshly grated Parmesan, plus extra shavings to garnish
2 tablespoons of finely chopped fresh basil, plus sprigs to garnish
Sea salt and freshly ground white pepper

Method

Heat your pressure cooker and add the olive oil, then add the onion and garlic. Cook for 2 minutes until softened.

Add the Arborio rice and stir to coat each grain, then add the wine and cook for two minute. Add the boiling stock and stir well to combine. Put on the lid and bring up to temperature. Cook on full pressure for 8 minutes until the rice is tender

After the rice has cooked release the pressure using the cold-water method and stir well to prevent any grains sticking to the bottom of the pan

Keep the pan on a low to medium heat and add the courgettes, asparagus, beans and peas. Stir well to combine and cook for four minutes.

To finish the risotto, stir in the butter and then the Parmesan, beating with a wooden spoon until it becomes thick and glossy. Season to taste.

Just before serving stir in the basil. Spoon the risotto onto plates or into serving bowls. Sprinkle over some Parmesan shavings and garnish with basil sprigs.

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