1Place the grated courgette into a measuring jug and add the crumbled stock cube. Boil the kettle.
2 Heat the pressure cooker pan over medium and add the oil. Gently fry the onion and celery for about 5 minutes until soft but not browned. Add the garlic and cook for a further minute, then add the dry rice and stir well, ensuring all the grains are coated in oil. Cook gently for 1-2 minutes.
3 Pour the wine into the pan and bubble for a minute while stirring. Add a good pinch of black pepper.
4 Pour the hot water over the courgettes in the jug to make up to 750ml (including the courgettes). Pour the stock and courgette mixture over the rice and stir once
5 Lightly oil the perforated basket and arrange the salmon fillets on it, skin side down. Nestle the wire trivet in the rice and rest the basket on the top.
6 Put on the lid, lock in place and select the high pressure setting. Bring up to pressure and as soon as pressure is reached (the indicator will pop up), reduce the heat to the minimum to maintain pressure and time for 5 minutes. When the time is up, turn off the heat and quick release the pressure. See instruction booklet for details,Carefully remove the basket, check the fish is just cooked and set aside. Test that the rice is cooked – it should be firm to the bite in the middle of the grains, but not hard. If not, add a splash of boiling water and allow to cook for another minute on the hob without the lid.
7 Add the butter and lemon zest to the risotto and beat with a wooden spoon so the butter is melted and the risotto looks creamy. Flake the salmon and gently stir through then serve with extra black pepper, sliced red chilli and lemon wedges for squeezing over.