This Instant Pot Prawn, Trout and Pea Risotto is such a delicious dish. I found the Trout fillets in the reduced aisle at Tesco and just had to make something special with them.
I usually make a Prawn and Pea Risotto but the trout was a wonderful addition. You don't need to add it as it is a bit of a treat and adds to the cost of the dish but it works great!
Don't worry, I'll post the Prawn and Pea Risotto recipe too. I make it for the little Tapita pretty much every week at the moment, she requests it! You'll find a similar recipe in the shape of Instant Pot Prawn, Courgette and Mushroom risotto.
You might also love the Chorizo Risotto.
This is a delicious and indulgent yet comforting dish pressure cooked in next to no time. No stirring, no hanging around the hob, go put your feet up.
Ready for the recipe?
📖 Recipe
Instant Pot Prawn, Trout and Pea Risotto
Equipment
- Instant Pot or pressure cooker
Ingredients
- 2 small onions chopped
- 2 plump garlic cloves chopped
- ¼ of a red pepper chopped
- 300 g arborio rice
- 800 ml chicken stock if using stock cubes make sure you dilute them in hot water before adding, see how to make your own Chicken Stock here or Vegetable Stock Paste here (both pressure cooked)
- 170 g frozen raw king prawns no need to defrost (I get them from Tesco or Aldi)
- 70 g frozen peas no need to defrost
- 1 teaspoon sweet paprika
- 2 trout fillets
- Knob of butter
- Sea salt and pepper
To serve
- Lemon wedges
- Fresh coriander optional
Instructions
- Press Sauté and adjust to Less (this video shows you how to do it)
- Sauté the chopped onion, garlic and red pepper in extra virgin olive oil. I place the glass lid on top and let it sauté for 8-10 minutes. Stirring once in a while.
- Add a bit of wine if you have some or a bit of stock and deglaze really well scraping the bottom with a wooden spoon to make sure you remove all burnt-on bits (don't forget those Golden Rules!). Add the rice and stir, wait for it to go translucent and back to opaque and then stir in the stock (or just stir for a minute or two basically). Deglaze again.
- Stir in the frozen prawns, frozen peas and paprika. Place the trout fillets on top.
- Lock the lid in. Steam release handle pointing to Sealing. Programme 5 minutes if you have v3 of the DUO (i.e. if you bought your Instant Pot from May 2018) and 7 minutes if you have an older model (you might prefer 6 minutes, don't forget risotto rice is meant to have a bit of bite). Do a quick pressure release (QPR) at the end, if you're unsure what that means watch this video.
- Remove the trout fillets, you can serve them whole or flaked, up to you. Stir the butter vigorously into the risotto, together with sea salt and black pepper to taste. Serve with the lemon wedges. I like fresh coriander stirred through mine.
Notes
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Mrs Michele Hawdon says
My go to Risotto recipe. Never fails me. I am not a confident cook what's so ever but know I can trust Maria's recipe for this.
Maria is always happy to advise if you have any issues or concerns about any recipe even if its not one of hers.
Jan Richards says
Quick, easy and tasty. A favourite in this house. Thanks Maria!
Lorretta says
I finally got round to trying this recipe and it is absolutely delicious. The timings were perfect with the rice cooked to perfection whilst the prawns remained plump and juicy and the trout succulent and moist. All plates cleared and a winner in my house. Thank you Maria for such a simple but tasty recipe.
Maria says
Thank you so much Lorretta, so pleased you enjoyed it