Lemony prawn & pea pressure cooker risotto

SERVES 4 PREP 5 mins COOK 20 mins EASY

2 tbsp olive oil

1 onion, chopped 300g risotto rice

1 small glass of white wine 700ml ish stock

400g raw prawns (defrosted

if frozen)

200g frozen peas

1 red chilli, deseeded and

inely chopped

1 lemon, zested and juiced

Heat 1 tbsp of the oil in a pressure cooker. Add the onion and cook over a low heat for 8-10 mins until soft but not coloured, stirring occasionally. Stir the rice into the onions until completely coated in the oil, then stir continuously until the rice is shiny and the edges of the grain look transparent.

2 Pour in the wine and simmer until the alcohol evaporates. Pour in the stock, close the lid and bring up to high pressure. Cook for 5 mins, then release the pressure quickly. Place the pan back on a low heat and stir through the prawns and peas. Simmer gently until the prawns change from grey to pink. The risotto should have a creamy and slightly soupy consistency.

3 Stir through the chilli, lemon juice and remaining olive oil. Leave the risotto to rest for a few minutes, then serve with a sprinkling of lemon zest.

PER SERVING 462 kcals • fat 7g • saturates 1g • carbs 68g • sugars 4g • ibre 5g • protein 27g • salt 2g