Cook4me+ Prawns & Clementine Risotto

• 420 g risotto rice
• 1.5 onion(s), peeled and finely chopped
• 840 ml vegetable stock (or fish stock)
• 120 g grated parmesan
• 600g shelled raw king prawn tails
• 6 tbsp olive oil
• 90 ml whisky
• 6 clementines, zested and segmented
• 3 tbsp mascarpone cheese
• 1.5 tbsp flat leaf parsley, finely chopped

Prepare the ingredients.

Pour half of the oil into the pot. Season prawns with salt and pepper then brown 1 minute on each side.

Set aside prawns. Deglaze with whisky. Add the rest of the oil. Cook onions and rice until lightly coloured.

Add the vegetable stock and clementine zest. Stir well to combine.

Pressure Cooking Time: 6 mins.

Add the prawns and remaining ingredients. Stir to combine. Serve and enjoy!