Ingredients

• 75g/3oz unsalted butter
• 1 medium onion
• peeled and finely chopped
• 2 cloves garlic
• peeled and finely chopped
• 2 leeks
• washed
• halved lengthways and sliced
• 2 sprigs thyme
• 150g/5oz risotto rice
• such as Arborio
• 8 sun-dried tomatoes
• cut into thin strips
• 450ml/¾ pint hot vegetable stock
• 50g/2oz mascarpone
• 50g/2oz parmesan
• 1 tbsp fresh flatleaf parsley
• finely chopped

Directions

• 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.
• Add the rice and sun-dried tomatoes and stir well
• making sure you coat the rice thoroughly with the butter.
• Add the hot stock and lock the lid in position and bring to pressure. Reduce heat and cook for six minutes.
• Release the pressure
• remove the lid and stir.
• Fold in the mascarpone and parmesan and season to taste.
• Garnish with the parsley and serve at once.