Instant Pot Prawn, Courgette and Mushroom Risotto
Pressure cooked risotto is not only delicious but it's easy and very hands-free. No more standing by the hob adding ladlefulls of stock. This is the perfect beginner recipe
Equipment
- 1 Pressure Cooker
Ingredients
- 1 onion chopped
- 3 cloves garlic chopped
- 1 stalk celery chopped
- 1 courgette sliced into half moons
- 6-8 mushrooms sliced in wedges
- 1 glug white wine if you don't have any, don't worry, just use some of the stock
- 150 g arborio risotto rice
- 100 g frozen prawns
- 400 ml water from the kettle
- 2 tablespoons vegetable stock paste heaped, make my vegetable stock paste
To serve (optional but it's so good!)
- Knob of butter
Instructions
- Press Sauté, adjust to Less* and add 1 tablespoon of extra virgin olive oil. Add the onion, garlic and celery and stir to coat in the olive oil. Put the Instant Pot glass lid on or a lid that fits. After 3-5 minutes add the courgette and the mushrooms and stir. In total the vegetables should be on sauté for about 10 minutes, stirring occasionally.
- Dilute the vegetable stock paste in the hot water
- Add a glug of white wine (or a glug of the stock) and stir in the risotto rice, let it sauté for a couple of minutes, stirring. Deglaze by adding a splash of stock and scraping the bottom of the inner pot with a wooden spoon to make sure any caramelised bits are removed.
- Stir in the prawns.
- Pour the vegetable stock in while you stir.
- Make sure the sealing ring is in place and press it down following its circumference a few times as you press it down. Steam release Sealed. Pressure cook on high pressure for 5 minutes.
- At the end of the 5 minutes wait a few seconds for things to settle inside and do a quick pressure release**. Risotto is supposed to have a bit of bite, if you want it softer, put the lid back on whether fully or loosely and the rice will keep cooking in the residual heat.
- You can stir in a knob of butter at this stage. No cheese in seafood risotto.
Notes
My advice to make life easier, add the ingredients to the pot as you chop them in the order they show in the ingredients list.
Vegetable Stock Paste recipe here
Short of time? Skip the first step, it won't be the same but sometimes life just throws us curveballs
Have homemade chicken or gammon stock at home? Use it for this recipe
Want to double it up? Feel free. The timings remain the same. Just remember rice expands so you can only fill up to the half way line (the ½ line of your inner pot).
How to set your Instant Pot to Sauté Less: Press the Sauté button immediately followed by the Adjust button to adjust to Less (or if you have v3 of the DUO, press Sauté a few times until it's set to Less)
How to set your Instant Pot to Sauté More: Press the Sauté button immediately followed by the Adjust button to adjust to More (or if you have v3 of the DUO, press Sauté a few times until it's set to More)
*Terminology
Quick release (also called quick pressure release or QPR) means venting the steam as soon as the pressure cooking process finishes, i.e. moving the steam release handle from Sealing to Venting.
Natural release (also called natural pressure release or NPR) means letting the float valve pop back down of its own accord, so basically you don’t need to do anything at the end and can keep your feet up. If it takes over 15 minutes, you're ok to release the rest of the steam (by turning the steam release handle to Venting) that may be left in order to unlock and open the lid.
Sometimes you'll see me talk of a combination of NPR followed by a QPR. For example, if a recipe says to do a 4 minute QPR at the end. You wait for 4 minutes at the end of the pressure cooking time and then do a QPR by moving the steam release handle from Sealing to Venting.
Nutrition
Calories: 381kcalCarbohydrates: 72gProtein: 20gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 81mgSodium: 1386mgPotassium: 762mgFiber: 5gSugar: 7gVitamin A: 206IUVitamin C: 24mgCalcium: 82mgIron: 4mg
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