Prawn and chorizo risotto

Recipe from: 24 June 2014
recipes risotto prawns

Ingredients 13
Servings 4
Time 00:10

Ingredients

  • 200
    g
    chorizo sausage - diced
  • splash of olive oil
  • 1
    onion - chopped
  • 5
    ml
    garlic - crushed
  • 1
    stick of celery - chopped
  • 250
    ml
    risotto rice
  • 60
    ml
    white wine
  • 600
    ml
    chicken or vegetable stock
  • 125
    ml
    Parmesan cheese - grated
  • 60
    g
    butter
  • 300
    g
    prawns - cooked
  • 60
    ml
    parsley - chopped
  • salt and pepper
 

Method

00:15
 
Set you pressure cooker on 'simmer'.

Add a splash of olive oil to coat the bottom of the cooker.

Add the chorizo and simmer for 5 minutes until it releases some oil.
Remove and set aside.

Add the onion, garlic and celery to the cooker, simmer for 2 to 3 minutes.

Add the rice and stir until well coated with the oil.

Add the wine and simmer until it has evaporated. Add the stock.

Seal the pressure cooker and set the time for 6 minutes on 'high pressure'.

Use the quick release method to cool the cooker down.

Set it on ‘simmer’ and add the cheese, butter and prawns. Stir until well-combined.

Season to taste and stir in the parsley before serving.

Recipes inspired by the 49M Energy Efficient Cookbook and embellished by Justine Drake.
 

Read more on: lucky star
 

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