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Reader recipe: Seafood risotto

Name: Reader recipe: Seafood risotto
Yield: 2
Ingredients: 2 Tbsp Butter; 1 Onion, finely chopped; 2 cloves Garlic, crushed; ¾ cup Short grain rice; 2 cups Fish stock; 1 cup Uncooked shrimp; 1 fillet White fish, cubed (Main); 1 Sea salt flakes, and freshly ground white pepper; 200 g Boneless salmon fillets, skin removed; ¼ g Parmesan cheese, freshly grated; 2 Tbsp Parsley, finely chopped

for 2 people

Reader Recipes

By Sarah Peacock

Being a lazy chef....I've been delighted to discover, recently, that I can make a delicious risotto in the pressure cooker.

Ingredients

2 Tbsp	Butter
1	Onion, finely chopped
2 cloves	Garlic, crushed
¾ cup	Short grain rice
2 cups	Fish stock
1 cup	Uncooked shrimp
1 fillet	White fish, cubed (Main)
1	Sea salt flakes, and freshly ground white pepper
200 g	Boneless salmon fillets, skin removed
¼ g	Parmesan cheese, freshly grated
2 Tbsp	Parsley, finely chopped

Directions

In the pressure cooker, melt butter, saute onion & garlic (without browning), then add rice and stir until coated for 2 minutes. Carefully add the stock then stir in the shrimp and white fish. Season with sea salt and white pepper.
Position lid on the pressure cooker and lock it. Bring up to high pressure and maintain it for 6 minutes. Remove from the heat and allow it to cool naturally.
Open the pressure cooker and add the cubed salmon. Stir through the Parmesan cheese and replace the lid for 3 minutes. Finally add the parsley, correct the seasoning to your taste and serve on hot plates.