How To Make Lemony Prawn & Pea Pressure Cooker Risotto
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Serves:
Ingredients
- 1 cup arborio rice
- 1 tablespoon olive oil
- 1 onion, finely diced
- 2 cloves of garlic, minced
- 1 cup peas
- 1 pound prawns, peeled and deveined
- 3 cups vegetable broth
- 1/4 cup lemon juice
- 1/4 cup grated Parmesan cheese
- Salt and pepper, to taste
- Fresh parsley, for garnish
Instructions
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Heat the olive oil in the pressure cooker and sauté the onion and garlic until softened.
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Add the rice and stir for a minute, ensuring each grain is coated in oil.
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Pour in the vegetable broth and lock the pressure cooker lid in place. Cook on high pressure for 5 minutes.
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Release the pressure and stir in the peas, prawns, and lemon juice. Cook on high pressure for an additional 3 minutes.
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Release the pressure again and stir in Parmesan cheese. Season with salt and pepper to taste.
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Serve hot, garnished with fresh parsley.
Nutrition
- Calories : 359kcal
- Total Fat : 6g
- Saturated Fat : 1g
- Cholesterol : 201mg
- Sodium : 849mg
- Total Carbohydrates : 52g
- Dietary Fiber : 3g
- Sugar : 4g
- Protein : 27g
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