Lemony Prawn and Pea Pressure Cooker Risotto Prep Time: 5 minutes (serves 4) Cooking Time: 20 minutes Ingredients 1 tbsp olive oil 1 onion, chopped ½ red pepper (diced) 300g (10oz) risotto rice 1 small glass of white wine 700ml (24 fl.oz) hot fish stock (from a cube) 400g (14oz) uncooked prawns (defrosted if frozen) 200g (7oz) frozen peas 1 red chilli (deseeded and finely chopped) Zest and juice of 1 lemon
1 . Heat the oil in a pressure cooker. Stir in the onions and sweat gently for 8-10 minutes 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. 2. 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 minutes, then release the pressure quickly. Place the pan back on a low heat and stir through the prawns, red pepper and peas. If needed add a little extra stock or hot water. Simmer gently until the prawns change colour. The risotto should be creamy and slightly soupy. 3. Stir through the chilli and lemon juice. Let the risotto rest for a few minutes, then serve, scattering over the lemon zest.