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Crayfish Rissoto In The Plate

Crayfish Rissoto

My favourite dinner to have on a warm summers night. Quick & easy to prepare, especially when you are time poor...
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Course
Servings 4

Ingredients
  

  • 1 tbsp Olive oil
  • 1 Onion (diced)
  • 2 cloves garlic (minced)
  • 2 cups Arborio rice
  • 1L chicken stock
  • 1 cup Baby spinach
  • 1 cup parmesan cheese (grated)
  • Dash dry white wine, to taste (Optional)
  • 1 Lobster (Crayfish)
  • 1 Lemon (finely grated zest)
  • 1 lemon juice (to taste)
  • To Taste salt and pepper
  • 1 Tomato (diced)

Instructions
 

  •  In Pressure Cooker on high heat, combine oil, garlic & onion, soften for 1 - 2 minutes
  • Stir through rice to toast, for 1 minute, which will release the starch.
  • Add stock & mix well.
  • Close & lock Pressure Cooker and bring to pressure on high heat using setting 2.
  • Once at pressure, turn down the heat & cook for 8 minutes.
  • Whilst waiting for Risotto to cook, prepare the Lobster, cut up into bite size pieces. Zest & juice the lemon, and have everything ready for when Risotto is ready.
  • Remove from heat and Quick release pressure by placing the Pressure Cooker under running cold water.
  • Remove lid & stir through the Crayfish, lemon, lemon zest, parmesan cheese, baby spinach, tomato, salt & pepper to taste.
  • Serve immediately

Notes

This is the basic process for cooking risottos. Use all your favourite ingredients, and get creative.