Instant Pot/ Recipes/ Soups, congee and stews

[Recipe] Instant Pot creamy risotto with spot prawns

Instant Pot Risotto with Spot Prawns Pinterest

If you have ever made risotto, you know that it requires patience…yes, ladling stock, stirring and waiting for the rice to absorb, and then repeating the process again. Making risotto in the pressure cooker makes for an ultra creamy risotto and there’s no stirring until the very end when you add in the Parmesan cheese.

This recipe is based on my electric Instant Pot pressure cooker, but it can be adapted to other pressure cookers or the stove top. The risotto only took 7 minutes under high pressure. Crazy isn’t it?

The recipe asks for fish stock which is homemade (fish stock recipe here) but feel free to substitute with other stock that you have including chicken or vegetable. The extra stock is used to cook the prawns to speed up the cooking time with the broth absorbed in the shrimp for extra sweetness.

If you are making this on the stove top, have at least 6 cups of stock handy.

I bought fresh spot prawns at the fish market, but black tiger shrimps makes a great substitute and easier to find at the supermarkets.

Instant Pot Creamy Parmesan risotto with spot prawns

Cuisine Seafood

Author Mary Tang

Ingredients

1/4 cup of shallots- minced
3 garlic cloves-minced
2 garlic cloves sliced
2 cups of arborio rice
1/2 cup white wine
6 cups of fish stock Separated. 4 cups for the risotto, 2 cups to cook the shrimp
1/2 cup of grated Parmesan cheese more for serving
2 tsp of butter
2 tsp Canola or vegetable oil More as needed
A pinch of salt
A pinch of black pepper
Oil and butter for cooking
6 Spot prawns (optional) cut the pointy parts off the head
A handful of dill
A handful of green onions

Instructions

Cut the vegetables. Clean and cut the pointy head off the spot prawn and keep in the fridge until time to cook it.
Using the saute option in the Instant Pot, melt the butter and add oil. Add the sliced garlic. When done, remove and set aside.
Using the saute option in the Instant Pot, cook the onions until soft. Add the minced garlic (not the sliced) and cook for another minute.
Add the arborio rice and toast it lightly. Add in the wine and cook until almost evaporated. Scrape the bottom. Add the fish broth.
Close the lid on the Instant Pot, make sure the knob is on "sealing". Click on manual, and change the time to 7 minutes at high pressure.
Once the 7 minutes is up on the timer, turn the Instant Pot off right away and switch the knob to "venting" (quick release).
Open the lid, stir and add the Parmesan cheese, salt and pepper. If you want to reduce the liquid further, than simmer it for a bit longer.
In a separate pot with fish stock, cook the spot prawns until they are just done. About 1 minute.
Before serving, stir the dill in the risotto, and top with the sliced garlic, green onions and the spot prawns. Add more parmesan cheese if desired.