[Recipe] Pressure Cooker creamy risotto with spot prawns

If you have ever made risotto, you know that it requires patience…yes, ladling stock, stirring and waiting for the rice to absorb, and then repeating the process again. Making risotto in the pressure cooker makes for an ultra creamy risotto and there’s no stirring until the very end when you add in the Parmesan cheese.

This recipe is based on my electric Instant Pot pressure cooker, but it can be adapted to other pressure cookers. The risotto only took 7 minutes under high pressure. Crazy isn’t it?

The recipe asks for fish stock which is homemade (fish stock recipe here) but feel free to substitute with other stock that you have including chicken or vegetable. The extra stock is used to cook the prawns to speed up the cooking time with the broth absorbed in the shrimp for extra sweetness.

If you are making this on the stove top, have at least 6 cups of stock handy.

I bought fresh spot prawns at the fish market, but black tiger shrimps makes a great substitute and easier to find at the supermarkets.

[Recipe] Pressure Cooker Creamy Parmesan risotto with spot prawns
 
Author:
Cuisine: Seafood
Ingredients
  • ¼ cup of shallots- minced
  • 3 garlic cloves-minced, plus 2 garlic cloves-sliced
  • ½ cup white wine
  • 2 cups of arborio rice
  • 4 cups fish stock for the risotto
  • 2 cups of fish stock to cook the shrimp
  • ½ cup of grated Parmesan cheese and more for serving
  • 2 tsp of butter
  • Oil for cooking
  • Pinch of salt and black pepper
  • Oil and butter for cooking
  • 6 Spot prawns- cut the pointy parts off the head
  • Handful of dill
  • Handful of green onions
Instructions
  1. Cut the vegetables. Clean and cut the pointy head off the spot prawn and keep in the fridge until time to cook it.
  2. In the pressure cooker (Use the saute option on the Instant Pot), melt about 2 tsp of butter and oil, and cook the onions until soft. Add the minced garlic (not the sliced) and cook for another minute.
  3. Add the rice and toast it lightly. Add in the wine and cook until almost evaporated, and then add the fish broth. Scrape the bottom.
  4. Close the lid on the Instant Pot, make sure the knob is on "sealing". Click on manual, and select "high pressure" for 7 minutes.
  5. Once the 7 minutes is up on the timer, click cancel right away and switch the knob to "vent" (quick release).
  6. Open the lid, stir and add the Parmesan cheese, salt and pepper. If you want to reduce the liquid further, than simmer it for a bit longer.
  7. In a separate pot with fish stock and a pinch of dill, cook the spot prawns until they are just done.
  8. With the sliced garlic, cook in a pan (this step is optional).
  9. Before serving, stir the dill in the risotto, add more Parmesan cheese if you want, and top with the sliced garlic, green onions and the spot prawns.

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Beautiful, healthy and delicious!

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