It’s not really a risotto due to the pressure cooking of course (see below), but it works for us. It’s filling, tasty and highly nutritious, and thus a great one-pot meal both for van life and for carb loading before long runs etc.
Ingredients: 1 small onion, 3 cloves garlic, 1.5 mugs any short-grain rice, large splash of white wine (optional), 4 mugs water, 2 veg stock cubes, 250g mushrooms, 2 large handfuls spinach, 1/2 mug grated parmesan, big knob of butter (optional)
Method: Chop and fry the onion and garlic in the olive oil for a few minutes. Stir in the rice, then if using the wine, stir that in and reduce for a minute or so. Crumble in and stir through the stock cubes, then chop/slice and add the mushrooms, along with the water. Stir, boil, close the lid and bring to pressure for 6 minutes, leaving to stand for 1-2 minutes minutes before quick releasing the remaining pressure. Stir through half of the parmesan, the spinach and the butter, keep stirring until the spinach has wilted. Season to taste, then serve with the rest of the parmesan sprinkled over, and pepper to grind over the top.
Notes: If kids ‘don’t like’ mushrooms, chop them tiny so they disappear. Rice quantity isn’t vital, it’s just that the ratio of rice to added water must be kept the same.