• 1 tbsp olive oil
• 1 Onion, chopped
• 200g risotto rice
• 100ml white wine
• 450ml stock
• 200g bag raw prawn, defrosted if frozen
• 150g frozen pea
• 1tsp chilli flakes
• zest and juice 1 lemon
1. Heat the oil in a pressure cooker. Stir in the onions and sweat gently 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 start to look transparent.
2. Pour in the wine and add the chilli flakes and simmer until totally evaporated. 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, lemon juice and peas. Simmer gently until the prawns change colour. The risotto should be creamy and slightly soupy.
3. Let the risotto rest for a few mins, then serve, scattering over the lemon zest.