Lemony prawn pea pressure cooker risotto
Ingredients
- 2 tbsp olive oil
- 1 onion, chopped
- 300g risotto rice
- 1 small glass of white wine
- 700ml hot fish stock (from a cube)
- 400g bag raw prawn, defrosted if frozen
- 200g frozen pea
- 1 red chilli, deseeded and finely chopped
- zest and juice 1 lemon
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