Pea and Prawn Risotto

Prep Time: 10 mins Cook Time: 20 mins Total Time: 30 mins
Servings 4
  • 2 tablespoons olive oil
  • 200 grams peeled green prawns
  • 1 small brown onion, finely diced
  • 1 celery stick, finely diced
  • 200 grams arborio rice
  • 165 milliliters white wine
  • 750 milliliters chicken stock (use fish stock for pescatarian)
  • ½ teaspoons sea salt
  • 125 grams frozen peas, defrosted
  • 1 long red chilli, deseeded and finely chopped
  • 1 lemon, zest and juice
  • 70 grams baby spinach
  • ¼ cups picked parsley leaves, roughly chopped
  1. Using the sauté function, heat the oil and add the prawns, cooking until lightly golden. Roughly chop and set aside.

  2. Add the onion and celery to the inner pot and sauté for 5 minutes or until soft. Stir through the rice and continue to cook for 2 minutes or until the rice is slightly translucent.

  3. Deglaze with wine and then stir through the stock and salt.

  4. Attach the lid, select the risotto function and adjust the cooking time to 5 minutes.

  5. When the cooking time has completed, release the pressure slowly using the quick release method.

  6. Stir through the peas, chilli, lemon juice and zest, spinach, parsley and the chopped prawns. Stir well to combine, season again to taste, and serve with an extra drizzle of olive oil. Enjoy!