Risotto, the official dish of quarantine?

I promise that the Curator and I are capable of cooking with non-archived ingredients! And, like everyone else, we made risotto. Is there anything else better for using up the odds and ends of veggies?

We found ourselves with some celery (5 sticks, maybe?), some carrots (3?), an onion, the end of a punnet of wee plum tomatoes (maybe 50g?), some elderly Brussels sprouts (one of the local churches was distributing produce the restaurants couldn't use when we went to drop off a mutual aid leaflet), three bunches of spinach, and half a pack of wild garlic.

First things first: remove the manky bits of the various veg.

Save the wild garlic flowers for garnish!

Then dice the various veggies, and put them into two bowls -- one for leafy stuff like the celery leaves, spinach, and the leafy bits of wild garlic, and the other for wild garlic stems and the soffritto.

Soffritto, with carrot on the bottom

Leafy stuff

The next step was actually to fire up Julia to steam the Brussels sprouts, mostly because we didn't trust that they'd get cooked properly in the risotto proper. In an Instant Pot, that means setting the time to zero minutes (just getting up to pressure cooks them properly!)

Once they were out, I chopped them into quarters while the Curator used Julia's saute function to gently saute the soffritto in a butter-olive oil mix, because that is tastiest, and we're in quarantine. Once the soffritto's translucent, add 1 cup of rice and saute that until it's translucent.

More or less this, but I think we gave this a bit longer.

We deglazed with sherry, because it was open, then added 750mL of water and an elderly veggie stock cube (because it was Friday) -- next time I would dissolve the stock cube first! This is also where we added the leafy stuff. Add the lid, and set to 5 minutes on high pressure: when done, release the pressure immediately.

The result.

 At that point, we turned on the saute function, and added the Brussels sprouts, the plum tomatoes (quartered), a couple of shakes from the bag of frozen peas, and a generous tablespoonful of mascarpone for added richness. Stir to combine/heat through, then plate up.

Plated up all cheffily for Mama Curator!

This actually made 4 portions -- so two meals for two people-- but it does not reheat very well. Caveat comedentor.