Lemony Prawn Pea Pressure Cooker Risotto Recipes

LEMONY PRAWN AND PEA RISOTTO

Steps:

• Place the top oven rack in the center position and pre-heat the oven to 400°F. Line a large, rimmed baking sheet with parchment paper or a Silpat® baking mat. Set aside.
• Add the fish or chicken stock to a large saucepan and bring it to a light simmer over medium heat.
• Add the prawns to a large bowl and drizzle with two tablespoons olive oil. Season with salt and black pepper, to taste, and toss to combine.
• Spread shrimp into an even layer on the prepared baking sheet. Set aside.
• In a separate large skillet, heat the remaining olive oil over medium heat. Add the onion, celery, and garlic.
• Season salt and black pepper, to taste, and stir to combine. Cook, stirring occasionally, until the onion becomes soft and translucent, approximately 4-5 minutes.
• Add the Arborio rice to the skillet and lightly toast, stirring continually, for approximately 1-2 minutes. Pour in the wine and stir continually until the wine is almost fully absorbed, approximately 2-3 minutes.
• Add one half cup of the warm fish or chicken stock the skillet and stir constantly until it is absorbed into the rice, approximately 2-3 minutes.
• Repeat with the remaining stock, stirring continually until the excess liquid is absorbed and the rice is cooked through, approximately 25-30 minutes total.
• Add the peas to the risotto in the last 5 minutes of cooking and stir to combine. Season with additional salt and black pepper, if desired.
• Once the peas are added to the risotto, place the prepared prawns into the pre-heated oven and roast for 5-6 minutes, or until they are opaque. Do not overcook. Remove from oven and set aside.
• When the peas are heated through, stir the fresh parsley, lemon zest, lemon juice, and grated cheese (if using) into the risotto until thoroughly combined.
• Roughly chop about half of the prawns and stir them into the risotto.
• Serve immediately topped with the remaining prawns and fresh lemon wedges on the side.

LEMONY PRAWN & PEA PRESSURE COOKER RISOTTO

Steps:

• Heat the oil in a pressure cooker. Stir in the onions and sweat gently for 8-10 mins until soft but not coloured, stirring occasionally. Stir the rice into the onions until completely coated in the oil, then stir continuously until the rice is shiny and the edges of the grain start to look transparent.
• Pour in the wine and simmer until totally evaporated. Pour in the stock, close the lid and bring up to high pressure. Cook for 5 mins, then release the pressure quickly. Place the pan back on a low heat and stir through the prawns and peas. Simmer gently until the prawns change colour. The risotto should be creamy and slightly soupy.
• Stir through the chilli, lemon juice and remaining olive oil. Let the risotto rest for a few mins, then serve, scattering over the lemon zest.