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Ham, Leek and Mushroom Risotto

Ingredients

20ml olive oil
20ml butter
2 cloves garlic
375ml (11/2 cup) leeks sliced
125g mushrooms cleaned and sliced
375ml (11/2 cup) Arborio or risotto rice
1 litre (4 cup) chicken/vegetable stock
4 slices ham chopped
300ml (11/4 cup) Parmesan cheese grated

Directions

Serves 4

In pressure cooker heat oil and butter (sauté function with open lid), add
the leeks and sauté until softening, then add the mushrooms and garlic
and cook for 2 minutes(still using the sauté function).

Add rice, stir thoroughly and then add stock.

Close the pressure cooker and cook for 10 minutes (using HIGH pressure
menu and minutes).

Once cooked, release the pressure, open stir in the Parmesan cheese
and ham and serve immediately.