Store cupboard risotto

• 200 g of arborio rice
• 200 g of tomato sauce with basil
• 2 tbsp of pitted black olives roughly chopped
• 150 g of bacon (natural or smoked)
• 1 onion, peeled and chopped
• 100 g of grated gruyere cheese (or parmesan)
• 200 ml of water
• 60 ml of white wine
• 2 tbsp of fresh cream (mascarpone)

Prepare the ingredients

Chop the onion

Brown the bacon and the onions. Add the rice. Stir and cook for 2 minutes. Add the white wine.

Cook until the liquid has evaporated. Add the tomato sauce, stock and olives. Mix thoroughly.

High pressure cooking: 6 min

Add the cream and cheese. Keep warm for 2 mins before stirring.