Prawn Pea and Pancetta Risotto

Prawn Pea and Pancetta Risotto

Pressure cooking with Russell Hobbs, this delicious, creamy risotto is so easy with little stirring and ready in no time. Enjoy....

  • 2 tbs extra virgin olive oil
  • 2 cups Arborio rice
  • 1 brown onion, finely diced
  • 100g pancetta, diced
  • 1 garlic clove, finely minced
  • 500g prawn cutlets, tail on
  • ½ cup white wine
  • 4 cups chicken stock, warmed
  • ½ cup parmesan cheese
  • ½ cup continental parsley, chopped
  • ½ cup frozen peas
  • 1 tsp lemon zest
  • Salt & pepper to taste

Method - Serves 4-6

Preparation Time: 10 minutes
Cooking Time: 20-30 minutes

  1. Place the oil in the pressure cooker and press SAUTE.  Add the pancetta and onion and sauté for 2 minutes, then add the Arborio rice and sauté, stirring constantly, for a further 2 minutes to toast the rice.
  2. Stir in the garlic and prawns.  Add wine and sauté for 2 minutes, stirring, to cook out the alcohol, then add the warm stock.
  3. Press KEEP WARM / CANCEL, secure the lid and press the RISOTTO function, adjust the cook time to LESS.  The risotto will cook for 15 minutes.
  4. When the cooking has finished carefully release the pressure manually.  Gently stir through the parmesan, parsley, frozen peas, lemon zest, salt and pepper and let sit for 5 minutes before serving.