800mlchicken stockif 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)
170gfrozen raw king prawnsno need to defrost (I get them from Tesco or Aldi)
70gfrozen peasno need to defrost
1teaspoonsweet paprika
2trout fillets
Knob of butter
Sea salt and pepper
To serve
Lemon wedges
Fresh corianderoptional
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
Important: No parmesan cheese in a seafood risotto!Enjoy and let me know if you try it.Note for Thermomix owners: Make your life easier by chopping the onions and garlic 5 seconds at speed 5, add the red pepper and chop 2 seconds at speed 5 then decant into your Instant Pot.