This delicious mushroom risotto is ideal for a fast and easy dinner in less than 30 mins in the Crockpot® Express Pressure Multicooker.

Ingredients

• 2 tbsp olive oil
• 2 cloves garlic, crushed
• 2 onions, chopped
• 500g Portobello mushrooms, sliced
• 4 cups Arborio rice
• ¾ cup white wine
• 6 cups chicken stock
• ¾ cup grated Parmesan cheese
• 140g Gorgonzola cheese, crumbled
• ½ cup flat leaf parsley, roughly chopped
• 3 tbsp butter, room temperature
• Salt and freshly ground black pepper, to taste

Method

1. Press BROWN/SAUTÉ, then press START/STOP. Add oil and preheat for 2 minutes. Add garlic, onion and mushrooms. Cook for 4 - 5 minutes or until tender.
2. Add rice and stir to coat all grains. Pour in wine and allow to reduce by half. Add stock. Press START/STOP. Secure the lid ensuring the steam release valve is in the seal (closed) position. Press RICE/RISOTTO, set the pressure to LOW, and set time to 12 minutes. Press START/STOP.
3. Once cooking has completed and the pressure is released, fold through Parmesan, Gorgonzola, parsley and butter. Season to taste with salt and pepper. Serve hot.