Quick risotto from the pressure cooker

Ingredients for 4 servings:

• 500 g risotto rice
• 2 shallots
• 2 garlic cloves
• 3 Bockwurst, preferably smoked
• 1 class can/n mushrooms, approx. 290 ml
• 400 g vegetables, e.g. buttered vegetables, frozen
• some rapeseed oil
• 50 ml white wine
• 750 ml vegetable broth or meat broth
• salt and pepper
• e.g. chili powder
• 1 tbsp butter
• 50 g Parmesan, freshly grated

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Pour the oil into a 4.5-liter pressure cooker and heat. Sauté the finely chopped shallots, sausage, and garlic. Add the drained mushrooms, thawed vegetables, and risotto rice and sauté briefly. Deglaze with white wine and simmer briefly. Then season and add the broth. Close the pressure cooker lid and set it to level 2. (Alternatively, wait until the second ring of the pressure cooker rises). When the second ring rises, turn off the heat and set the pot aside until the steam has completely evaporated; the risotto is ready. Stir in the butter and Parmesan cheese and serve immediately. You can vary the ingredients for this recipe as desired.