2 servings MFP- https://www.myfitnesspal.com/recipe/view/92794445950445
1/2 cup of Arborio Rice
1 cup Quorn
1 cup water
1/4 onion, chopped
1 swig of white wine
1/2 tbsp nutritional yeast
1 tsp lemon juice
1/4 cup (60 g) pesto
0.5 oz (10 g) parmesan cheese
salt and pepper to taste
Sauté the onion until it becomes translucent
Add the rice and lightly toast it to release the starch.
Add a swig of white wine and un-stick any grains from the bottom of the cooker with it and stir the rice until the wine has fully evaporated.
Add the broth mix and close the top immediately. Close and lock the lid of the pressure cooker.
Cook 6 minutes at high pressure.
When time is up, open the cooker by releasing the pressure.
The risotto should appear just slightly too wet. Stir, and the rice will continue to absorb the extra liquid in about 30 seconds. If the rice is still very wet, put the open pressure cooker back on a medium flame, without the lid, and finish cooking it this way - stirring often- until it reaches the right consistency.
https://dontwastethecrumbs.com/yummy-recipe-pesto-risotto/#tasty-recipes-82557-jump-target