Instant Pot Creamy Parmesan risotto with spot prawns

Cuisine Seafood

Author Mary Tang

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

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.