Mushroom & Spinach Rice (Pressure Cooker)

It's not really a risotto due to the brown rice, but I sometimes call it that. Whatever, it's filling, tasty and highly nutritious, and thus a great one-pot meal both for van life and for fuelling exercise.

Ingredients: 1 small onion, 3 cloves garlic, 1.5 mugs any short-grain brown rice, large splash of white wine (optional), 4 mugs water, 2 veg stock cubes, 250g mushrooms, 2 large handfuls spinach, 2 heaped tablespoons of nutritional yeast. Optional: fresh parsley and parmesan cheese to serve

Method: Chop and fry the onion and garlic in olive oil for a minute or two. Stir in the rice, then if using the wine, stir that in and reduce for a minute or so. Crumble in and stir through the stock cubes, then chop/slice and add the mushrooms, along with the water. Stir, boil, close the lid and bring to pressure for 22 minutes, leaving to stand for 10 minutes before quick releasing any remaining pressure. Stir through the nutritional yeast and spinach, keep stirring until the spinach has wilted. Season to taste, then serve with the parmesan and parsley sprinkled over (if using), and extra pepper to grind over the top.

Notes: You can use white risotto rice if you want, which reduces the cooking time to 6 minutes with just 1 minute standing before pressure release. If kids 'don't like' mushrooms, chop them tiny so they disappear. Rice quantity isn't vital, it's just that the ratio of rice to added water must be kept the same.