Quick, easy, filling and darn tasty. This is exactly the recipe you need for when your cold, hungry and too tired to think past a little stirring.
- 1 tsp olive oil
- 1 skinny leek, finely sliced and washed
- 12-16 frozen meatballs*
- 175 g risotto rice (canaroli or arborio work)
- 3 tbsp red pesto
- 1 small can sweetcorn (about 180-200g)
- 2 tbsp Vermouth (or 4 tbsp white wine)
- 350 ml beef stock (it's helpful to have some extra to finish the dish with)
- 2 tbsp parmesan, finely grated
- 1 tbsp parsley, chopped, to garnish (optional)
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Start by heating the oil in the Inner Pot on Sauté. Add the leek and cook for a few minutes until softened and translucent - the finer you cut them, the faster this happens.
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Add the still-frozen meatballs and cook for 2 minutes until the frostiness is gone then add the rice, pesto, sweetcorn and stir very well. Cook for 2 further minutes to ensure all the rice is coated with the leeks, oil and pesto.
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Deglaze with the Vermouth or white wine and then pour in the stock. Now, it is very important to stir very well so that there is no pesto stuck to the bottom of the pot as it can catch and burn. Put the lid on, close the valve and set to Manual High for 7 mins. QPR when done.
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Stir well, if needed, add some more stock then add the parmesan and parsley if using. Taste for seasoning then serve straight away.
*= you can use whatever meatballs you like, just so long as they are about 1-inch in diameter, no bigger so that they cook through with the tice. I use frozen meatballs straight from the freezer. Homemade or store bought will do nicely.