This recipe needs 30 minutes of preparation, 15 minutes of cooking time and will serve 2
3-Add in the prawns and allow them to cook until they are mostly done. Remove them from the Instant Pot cooker and set them aside.
4-Add in the rice and stir to coat evenly. Let it cook for two minutes before adding in the miso paste and soy sauce and mixing well. Add in the cooking sake to deglaze the pot. Let it boil for 60 seconds to ensure all the alcohol has evaporated.
5-Add in the fish stock before sealing the lid of the cooker, choose the high pressure and set the time for 5 minutes.
6-Peel the prawns while the risotto cooks.
7-Once the timer goes off, select the instant pressure release option and remove the lid as soon as the pressure has normalized. If you prefer creamier risotto, then you will want to allow it to cook for an additional minute.
8-Toss in the onion and parmesan cheese and mix well prior to serving.
Nutrition Facts
Protein: 12 grams, Carbs: 22.1 grams
Fiber: 16.5 grams, Sugar:. 2 grams
Fats: 28 grams, Calories: 221
Ingredients – Prawn Risotto
Coconut oil (2T)
Shirataki rice (. 75 c)
Spring onion (1 sprig sliced)
Parmesan cheese (. 25 c grated)
Baking soda (. 125 tsp)
Tiger prawns (. 25 lbs. unpeeled, frozen)
Low-sodium miso paste (1 T)
Low sodium soy sauce (1 T)
Homemade fish stock (2 c)
Cooking sake (. 25 c)
Shirataki rice (. 5 c)
Shallot (. 5 minced)
Garlic (1 clove minced)
Unsalted butter (2 T)
Ingredients – Fish Stock
Preparation
1-To make the fish stock, add all of the ingredients to the Instant Pot cooker before sealing it and selecting the high pressure setting for 5 minutes. All the pressure to naturally release when the timer goes off. Set the stock aside.
2-Set the Instant Pot to sauté before adding in the olive oil and butter and allowing it to heat up fully before adding in the shallots and garlic and allowing them to cook for about 3 minutes.
3-Add in the prawns and allow them to cook until they are mostly done. Remove them from the Instant Pot cooker and set them aside.
4-Add in the rice and stir to coat evenly. Let it cook for two minutes before adding in the miso paste and soy sauce and mixing well. Add in the cooking sake to deglaze the pot. Let it boil for 60 seconds to ensure all the alcohol has evaporated.
5-Add in the fish stock before sealing the lid of the cooker, choose the high pressure and set the time for 5 minutes.
6-Peel the prawns while the risotto cooks.
7-Once the timer goes off, select the instant pressure release option and remove the lid as soon as the pressure has normalized. If you prefer creamier risotto, then you will want to allow it to cook for an additional minute.
8-Toss in the onion and parmesan cheese and mix well prior to serving.
