Quick risotto

• 150g rice
• 500 ml chicken stock (2 cubes)
• 1 shallot
• 1 punnet mushrooms
• 3 rashers bacon
• 1/4 pumpkin, roughly cubed
• 4 sticks asparagus

1. Dice the shallots and fry in olive oil
2. Chop the bacon into lardons and fry in the pressure cooker
3. Throw in the mushrooms to absorb the oil
4. Remove everything from the cooker
5. Toast the rice, then add a glug of white wine and scrape off the fond
6. Add in the chicken stock, as well as the mushrooms, bacon, shallots, and pumpkin
7. Bring up to pressure, then cook for 10 minutes
8. Steam the asparagus
9. Douse the pressure cooker and open
10. Add in grated hard cheese, butter, and pepper
11. Plate and top with asparagus and (optionally) parsley.