Pressure cooker pea, mint and parmesan risotto

Method

1. Put a pressure cooker over a medium heat (or set to the sauté function if you’re using an electric version) and add the butter and oil. Once foaming,
   add the shallots and cook for 6 minutes until softened. In a jug, dissolve the stock cube in the freshly boiled water.
2. Add the garlic to the pressure cooker and cook for 1 minute. 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 the liquid is entirely absorbed by the rice, then add the stock, dried mint and peas. Secure the pressure cooker lid and bring to high pressure, then cook for 5 minutes.
3. 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. Once cooked, stir in the grated parmesan until melted. Divide between bowls and top with the pea shoots, if you like, and a drizzle of oil.