Artichoke and Prawn Risotto in a pressure cooker, a quick and tasty main dish, perfect for an everyday lunch or special occasions. The recipe is very simple and prepared with a pressure cooker, like risotto with tomato and potatoes. In today’s recipe, I used artichokes and prawn tails. I got them uncleaned, even though I’m not particularly fond of cleaning fish, but you can ask your trusted fishmonger to clean them for you. A combination of artichokes and fish that I think goes perfectly, and I love artichokes and could eat them at any moment. Now, let’s head to the kitchen because the artichoke and prawn risotto in a pressure cooker will be ready in a click!
If you are interested in other pressure cooker main dish recipes, check out:
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Pressure cooker
- Cuisine: Italian
- Seasonality: Spring
- Energy 434.64 (Kcal)
- Carbohydrates 54.40 (g) of which sugars 1.31 (g)
- Proteins 15.86 (g)
- Fat 14.75 (g) of which saturated 5.25 (g)of which unsaturated 2.51 (g)
- Fibers 2.68 (g)
- Sodium 1,317.98 (mg)
Indicative values for a portion of 300 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 cup Carnaroli rice
- 2 tbsps extra virgin olive oil
- 4.5 oz artichokes (weight of cleaned vegetables)
- 7 oz prawns (weight of cleaned fish)
- 0.5 cup dry white wine
- 2.5 cups vegetable broth
- salt (to taste)
- 2 tbsps butter
- chopped parsley (to taste)
Tools
- Pressure Cooker
- High-edged Saucepan
- Bowl
- Cutting Board
- Knife
Steps
To prepare the risotto, first prepare the vegetable broth. For this recipe, you can also use the artichoke scraps, so as not to waste them and get a better result. Then clean the artichokes (I use the spiny ones) and remove the tougher outer leaves. Remove the ends and cut them in half. Then remove the internal beard and slice them into half-inch slices.
Now clean the stem with a peeler and cut it into rings. I also used some of it for the broth. Then transfer everything to a bowl with water and lemon to prevent the artichokes from browning. In the meantime, clean the prawn tails.
Cut the crustacean’s back and remove the internal black thread, the intestine. Then also remove the shell, rinse the fish well under water, and drain it. Drain the artichokes and sauté them in the pot with the fish and oil for a few moments. Then add the rice and toast it. Deglaze with white wine, let the alcohol evaporate, and add the broth.
Adjust the salt, then close the pot and bring it to maximum power. From the start of the whistle, cook for 4 minutes on low heat. After the cooking time, gradually release the steam and open the pot. Stir in butter and chopped parsley and mix well.
The artichoke and prawn risotto is ready! Serve it with more chopped parsley, if desired, and a sprinkle of pepper.
Storage and Tips for Artichoke and Prawn Risotto
The risotto is best enjoyed immediately to retain its creaminess. Alternatively, it can be stored for 1 or 2 days in the refrigerator in a container with a lid.
This content contains one or more affiliate links, from which a small commission is earned without any price change.
FAQ: Questions and Answers for Artichoke and Prawn Risotto
What can I substitute for prawns?
Alternatively, you can use shrimp, large shrimp, or langoustines if you want another fish option. If you prefer a vegetarian version, you can omit the fish and add stracchino when stirring. Additionally, instead of fish, you can use pancetta or speck.
