I’d never even really heard of a pressure cooker until the lovely people at Robert Dyas got in touch to see if I wanted to test one out, and I am on board with anything that shortens the amount of time for food to get in my belly. It was also perfect timing as we don’t have a fully functioning kitchen and the oven is gas which I’ve never used before so having this little gadget to hand meant I could avoid using the old oven. Perfect!
I was a little baffled at first but had a nosey at some recipes online and decided to experiment with a risotto, notoriously difficult it seemed like the perfect test of the pressure cooker’s abilities.
It was surprisingly easy to use, it was just a case of adding ingredients, cooking slightly, pressing a couple of buttons and popping the lid on until it was done. All in all it took about 25 minutes from start to finish, which is about half the time of a usual risotto. Not to mention it tasted amazing (not to blow my own trumpet) but it was just as good as any other risotto I’ve had before. It was the perfect comfort food after a long day of carrying heavy boxes.
We also had a glass of Aldi Organic Wine that my mum brought round to try out when she came to help us with the move, it's only about £2.50 and tastes so good. It's perfect for cooking and drinking while you're cooking!
Prawn and Pea Pressure Cooker Risotto Recipe
- 2 tbsp Olive Oil
- 1 Onion, chopped
- 300g Risotto Rice
- 1 small glass of white wine (and one for yourself, why not!)
- 700ml fish stock (from cube)
- 400g bag of raw prawns (defrosted if frozen)
- 200g frozen peas
- Zest and juice of 1 lemon
- Salt and pepper to taste
- Flat leaf parsley for garnish
- Heat the oil in the pressure cooker, stir in the onion and cook gently for 8-10 mins. Stir the rice in and cook until covered in oil and transparent at the edges.
- Pour in the wine and simmer until evaporated. Pour in the stock, close the lid and bring up to high pressure. Cook for 5 mins then release the pressure quickly. Return to a low heat and stir in the prawns and peas. Simmer gently until the prawns are cooked through. It should be creamy and slightly soupy.
- Stir in some grated parmesan, salt and pepper to taste. Plate up and serve with extra parmesan and flat leaf parsley.
I pinched the recipe from the BBC Good Food website here but changed it up slightly to my taste. I’ll definitely be using my pressure cooker again soon, I’ve got my eye on a few recipes including slow cooked ribs that only take half an hour instead of 3, dream!
Take a look at the Robert Dyas 12 in 1 pressure cooker here.
*The pressure cooker was sent to me for an honest review, all opinions as always are entirely my own.