Seafood Risotto
Quick and easy seafood recipe! This simple seafood risotto is for purists. It can be topped with a variety of seafood including clams, scallops, clams or lobster. Use whatever seafood is available locally and in season.
Ingredients
- 1 Onion (diced)
- 2 cloves garlic (crushed)
- 2 1/2 cups Arborio rice
- 1 Lemon zest
- 250g frozen peeled prawns
- 250g calamari rings
- 1L chicken stock
- 2 tomatoes (diced)
- 1 cup Baby spinach
- 1/2 cup Parmesan (grated)
Instructions
- In Pressure Cooker on high heat, combine oil, garlic, onion to soften for 2 minutes.
- Stir through rice to toast for 1 minute to release the starch.
- Add spices, prawns, stock and mix well. Close Pressure Cooker, on setting 2 bring up to pressure.
- Once at pressure, reduce heat to low to medium and cook for 8 minutes.
- Quick-release pressure by placing running under cool water tap for a few seconds.
- When pressure indicator lowers, remove lid, stir through Parmesan, tomatoes and spinach and sit for one minute. If too much liquid, heat and stir with lid off to reduce liquid.
Notes
This is the basic process for all risottos so use your favourite ingredients to your liking. You may like to add a dash of white wine for extra flavour before adding stock!
