Pressure-cooker risotto with leeks, sun-dried tomatoes and mascarpone




  1. 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.

  2. Add the rice and sun-dried tomatoes and stir well, making sure you coat the rice thoroughly with the butter.

  3. Add the hot stock and lock the lid in position and bring to pressure. Reduce heat and cook for six minutes.

  4. Release the pressure, remove the lid and stir.

  5. Fold in the mascarpone and parmesan and season to taste.

  6. Garnish with the parsley and serve at once.