Select the RICE/ RISOTTO function and heat the butter and oil in the Russell Hobbs DualChef pot, add the onion and fry for 4 minutes, stirring occasionally.
Add the garlic and celery and fry for 2 minutes. Add the rice and stir to coat the grains thoroughly with oil, add the peppers, mushrooms and peas
Pour 500ml of the stock and bring to the boil, stirring occasionally.
Close the pot with the pressure cooker lid.
Add more stock (remaining 200ml) if rice dries while cooking
Stir in the half cheese and stir until it has melted.
Plate the risotto into a heated serving dish and sprinkle the remaining cheese. Garnish with the parsley.
