Prawn Lemon & Rocket Risotto Pressure Cooker Recipe


  • 300gm frozen raw prawns, tails on
  • 1 onion, finely diced
  • 1 clove of garlic, finely diced
  • 2 tablespoons olive oil
  • 2 cups aborio or medium grain rice
  • 1/4 cup of white wine
  • 1 lemon, juiced and lemon zested
  • 1 litre chicken stock
  • 300gms rocket leaves
  • 1 teaspoon dried tarragon
  • salt and pepper
  • knob of butter


  1. Heat olive oil on the saute function of the pressure cook and add onion and garlic and cook until translucent, about 2-3 minutes (times may very depending on your pressure cooker).
  2. Add rice to onion mixture and cook stirring for about 5 minutes ensuring that the grains of rice are coated by the oil, the rice grains will turn a pearly colour.
  3. Add the wine and the juice of 1/2 the lemon and bring to a simmer, stirring until liquid has been absorbed.
  4. Add most of the rocket to a large measuring jug (keep a little back for garnish), pour the chicken stock into the measuring jug until the total volume is 1 litre, then add just a little dash more. The rocket will excrete liquid as it cooks and this will contribute to the rice/liquid ratio (this is a key step in successful pressure cooker risotto)
  5. Pour stock and rocket mixture into pressure cooker.
  6. Add frozen prawns and tarragon and give a good mix through.
  7. Add a good pinch of salt and lock the lid of the pressure cooker ensuring the pressure valve is set to the closed position.
  8. For electric pressure cookers set the pressure cooker level to high, and the timer for 7 mins and start.
  9. For stove top pressure cookers: turn the heat up to high and when the cooker has reached high pressure, lower the heat to maintain it and begin counting 7 minutes pressure cooking time.
  10. When time is up release the pressure - for electric pressure cookers unplug from socket to ensure the cooker doesn't switch to keep warm and remove pot from base.
  11. Give the mixture a gentle stir, it will appear a little too wet but will continue to absorb some of the moisture.
  12. Stir through the rest of the lemon juice and for an indulgent, classic finish, stir through a good knob of butter until melted.
  13. Season with salt and pepper and garnish with remaining rocket and lemon zest.
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Prawn Lemon & Rocket Risotto Pressure Cooker Recipe