A delicious chicken risotto that really packs a punch - you'll be coming back for seconds!

This is an ideal pressure cooker recipe to experiment with. Add your favourite spices and herbs to get the perfect flavour combination!

Instructions:

1. In a pressure cooker, heat the olive oil and a third of the butter.
2. Add the chopped garlic and cook for 20 seconds.
3. Combine the chopped onion and Kashmiri Krush mix, cook for a minute.
4. Add and brown the chicken, add the mushrooms, then the rice and stir well.
5. Add the white wine, the stock, and bring to the boil.
6. Close the pressure cooker lid, bring it to pressure and cook on high pressure for 7 minutes.
7. Remove from the heat and release the pressure.
8. Stir in the remaining butter and parmesan cheese.
9. Stir in the basil and the baby spinach.