Instant Pot Chorizo and Tomato Risotto

Serves 2

I absolutely love making risotto in the Instant Pot. The speed and ease is hard to beat for the delicious end result. This recipe is easily scaled up.

This combination of spicy chorizo and sweet tomato is a winner. Great served with steamed green vegetables.

Ingredients:

1 tbsp Olive oil

2 sticks of celery, finely diced

1 white onion, finely diced

1 leek, throughly washed and finely diced

75g chorizo, diced

1 tbsp tomato purée

125g cherry tomatoes, halved

150g (1 instant pot cup) of risotto rice

360ml (2 1/4 instant pot cups) vegetable stock

Salt and pepper

20g parmesan, finely grated

Step 1: Set the Instant Pot to sauté mode and add the oil, celery, onion and leek to the pot. Stir frequently, until softened. Add the chorizo, rice and tomato purée and stir again for about a minute, before adding the stock along with a pinch of salt and pepper and the halved tomatoes.

Step 2: Switch sauté mode off, put the lid on the Instant Pot and ensure the vent is set to sealing. Set the Instant Pot to Manual High Pressure and set for 7 minutes.

Step 3: Once the Instant Pot has completed its programme, switch off and do quick release, using a tea towel and wooden spoon to carefully open the vent. Once it has depressurised, remove the lid and stir through the parmesan. Serve immediately.