Prawn and chorizo risotto
|200 g||chorizo sausage — diced|
|olive oil — splash|
|1||onion — chopped|
|5 ml||garlic — cloves, crushed|
|1||celery — chopped|
|250 ml||risotto rice|
|60 ml||wine — white|
|600 ml||stock — vegetable or chicken|
|125 ml||parmesan cheese — grated|
|300 g||prawns — cooked|
|60 ml||fresh parsley — chopped|
|salt and freshly ground black pepper|
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.
Leave a Reply