Lentil Risotto by hip pressure cooking

dry lentils, olive oil, onion, celery, parsely, arborio rice, garlic, vegetable stock

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– 1 cup dry lentils, soaked overnight
– 1 tablespoon olive oil
– 1 medium onion, chopped
– 1 celery stalk, chopped
– 2 sprigs parsley, stems and leaves chopped (about 1 tablespoon)
– 1 cup Arborio rice
– 2 garlic cloves, lightly mashed
– 31/4 cups (750 ml) vegetable stock

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