Pressure cooker mushroom and leek risotto

Method

1. Put a pressure cooker over a medium heat (or set to the sauté function if electric) and add the butter and oil. Once melted, add most of the leek, reserving the dark green ends, and cook for 6 minutes until softened.
2. Put the porcini mushrooms and stock cube in a jug and pour over 700ml just boiled water. Stir to dissolve the stock then set aside to soak the mushrooms.
3. Add the garlic and chestnut mushrooms to the pressure cooker and fry for 5 minutes. Stir in the risotto rice and cook, stirring, for 1 minute until the rice is coated in the oil and has turned translucent at the edges. Pour in the wine, simmer until it’s entirely absorbed by the rice then add the stock (including the dried mushrooms). Stir in the thyme then secure the pressure cooker lid. Bring to high pressure then cook for 5 minutes.
4. Meanwhile, put a small frying pan over a high heat and add the pumpkin seeds. Cook for a few minutes until they start to pop, then tip them into a bowl. Return the pan to the heat and add enough oil to give a thin layer in the base of the pan. Once hot, add the reserved leek ends and cook, stirring, until crisp. Use a slotted spoon to lift onto kitchen paper.
5. Release the pressure from the cooker and check the rice is tender; if it needs longer, return to high pressure and cook for 1 minute more. Stir in the emmental until melted. Divide among bowls and top with the pumpkin seeds, crispy leeks and extra thyme leaves.