Instant Pot Risotto - updated 16 March 2021

 Some years ago now, I experimented with a slow cooker risotto, which didn't really go anywhere.  However, recently I have been learning how to make risotto in the Instant Pot, which is a very different technique to a normal risotto.  It is also a lot quicker - I don't really mind a risotto taking a long time to cook when I'm in the motor home (where it is a staple), but at home, it's nice not to be stuck in the kitchen!

1 onion, peeled and chopped

1 clove garlic, crushed

1/2 cup risotto rice

About 125 ml white wine (cooking wine is fine)

Extra vegetables, as liked (I used mushrooms and a courgette, of which more anon)

Up to 250 ml stock (chicken is nicest, but vegetable is fine if you're vegetarian), ideally hot

Seasoning, as liked

1 tbs cooking oil

1 knob of butter 

1/2 packet shaved parmesan, or vegetarian equivalent

Put the Instant Pot on to sauté (I always do this on medium, as I find it gets too hot on high), and add the cooking oil; after a few minutes, add the onion, garlic, and extra vegetables, if using.  Stir vigorously and then add the rice, stir again.  Add the wine, and stir until it is almost all absorbed.

Then add the stock and seasoning, and put the lid on.  Turn to manual and high pressure, and set for 6 minutes.  When it beeps, reduce the pressure manually at once, to stop it overcooking.  Then add the butter and cheese, and stir vigorously so it all comes together in the lovely gloop that is risotto.

I made a bit of a nonsense of tonight's, if I'm honest - it didn't occur to me that the courgettes would add a good 50 ml of fluid to the mix, and so it was too wet, and not the nicest I've ever made.  But it was still edible.  But I shouldn't have added so much stock.

UPDATED 16 March 2021  I decided to make this with a courgette and half a punnet of mushrooms, and, given the amount of liquid those vegetables are apt to render, I reduced the amount of stock to 150 ml.  I was a bit nervous lest it prove too little, but, in fact, it was absolutely perfect!  I think, had I used butternut squash instead of courgette, I would use 200 ml stock, as it doesn't render so much.  But for a courgette and mushroom risotto, 150 ml is perfect!

Caribbean-style bean stew

I have too many Caribbean friends, and there are too many great Caribbean restaurants/take-aways round here, to want to do much in the way of Caribbean-style cooking, but I came across this video on YouTube yesterday, and decided to create my own version of it.  I'm very glad I did; on the other hand, there should probably have been more beans in it!  

• About 3/4 cup dried red kidney beans
• 1 tsp bicarbonate of soda
• 1 onion
• 2 cloves garlic
• 2 small carrots
• 1 small leek
• 1 red chilli
• 3 peppardew peppers (which I just happened to have - optional!)
• 1 chunk butternut
• 1 sloosh tomato paste
• 2 tbs cooking oil
• 1 tbs soft brown sugar
• 2 tbs dried coconut milk
• 2 tsp bouillon powder
• Salt, pepper, 1 tsp each dried thyme and dried parsley, Dunn's River ginger/garlic/pimento and everyday seasoning

Soak the beans and bicarbonate in plenty of boiling water for a couple of hours.  Drain and rinse, then put the beans in a pressure cooker with enough water to come about 1-2 cm above them, and cook on high pressure for about 15 minutes, allowing pressure to reduce at room temperature.

Put 1 tbs of the cooking oil into a sauté pan and add the vegetables which you have peeled/chopped/crushed/whatever, as appropriate.  Stir thoroughly, cover, and allow to cook for 5-10 minutes.  Then place the remaining tbs of oil in a heavy-based pan and add the sugar.  Heat this and allow to caramelise, but not burn, and then add the beans with their cooking liquid.  This will froth up, so be very, very careful and only add a bit of the water at first, until it gets under control.  Stir thoroughly, then add the part-cooked vegetables and the rest of the ingredients, and a bit more water if you think it needs it.  Bring to the boil, stir thoroughly, and reduce to a simmer.  Allow to cook, covered, for about 15 minutes while you cook rice to go with it.

Another vegan recipe for the collection!