Pressure king pro vegetable risotto

2 medium onions
2 tbsp oil & 1tbsp butter
250g (400g normal mushrooms)chestnut mushrooms sliced to 4 mm thick

1 red pepper

1 orange pepper
2cups risotto rice
2pints vegetable stock (3tsp bouillon in boiling water)
150 ml white wine
75g Grated parmesan style hard cheese
2 cloves garlic
150g frozen peas

50g sun dried tomatoes

150g frozen sweetcorn
Pepper to taste
(Salt in veg stock)
Juice of 1.5. Limes or lemons

Method
Fry onion and garlic with ground black pepper in pressure king pro on fry setting reduced to 150C until translucent.
Add peppers,rice and mushrooms, stir (with non metallic spoon) to ensure all coated with oil and mixed.
Add stock, frozen peas, sun dried tomatoes and white wine, stir, cancel fry, set to pressure cook for 8 mins and immediate release or 2 mins and then leave 10 mins on automatic warm for some natural release. Release pressure.

Add lemon juice, cheese, stir and serve.

Was well received but still needs some sugar or nuts or similar.