Tomato basil Instant Pot risotto

1. Set the Instant Pot to the saute function. Add a few tablespoons of olive oil then add the onion and garlic.
2. Cook for a few minutes until fragrant. Add the rice, passata, cherry tomatoes and stock. Season with a generous pinch of salt and pepper.
3. Close the Instant Pot and set to the Pressure Cook function.
4. Set the timer to 6 minutes then allow to come to pressure and cook. Once finished, quick release the pressure. 
5. Stir in the butter, Parmesan and basil then season to taste. If the risotto is very thick, you can add a little stock to loosen. Serve with extra basil and cheese.

Instructions without Instant Pot

1. Heat a few teaspoons of oil in a large, deep pan. Add the onion and garlic and cook until fragrant.
2. Add the Arborio rice and stir to combine with the onions.
3. Add the tomatoes and Passata and stir in. Ladle in the stock, a little at a time, stirring and allowing to cook and absorb before adding in the rest. Continue doing this until the rice is creamy and cooked through.
4. Add the butter, cheese and basil and stir in. Season to taste and serve.