Prawn, Tomato, and Herb Risotto
Ready in about 15 minutes | Servings 5. Per serving: 331 Calories; 17.6g Fat; 31.9g Carbs; 26.2g Protein; 4.6g Sugars.
🍳 Cook: 3 min
Nutrition
331
Calories
26.2g
Protein
31.9g
Carbs
17.6g
Fat
Ingredients
| 1 pound | 455 g | prawns, peeled and deveined |
| 1 14-ounce | can tomatoes, diced | |
| 2 cups | 480 ml | basmati rice |
| 1 | serrano pepper, seeded and thinly sliced | |
| 2 1/2 cups | 600 ml | vegetable stock, preferably homemade |
| 2 tablespoons | 30 ml | fresh mint, roughly chopped |
| 1 tablespoon | 15 ml | tamari sauce |
| 1/2 teaspoon | 2.5 ml | dried oregano |
| 1/2 teaspoon | 2.5 ml | sweet paprika |
| 1 teaspoon | 5 ml | dried rosemary |
| 2 tablespoons | 30 ml | olive oil |
| 2 cloves | garlic, pressed | |
| 2 | bell peppers, seeded and thinly sliced | |
| 1 cup | 240 ml | red onions, thinly sliced |
| to taste | sea salt and ground black pepper |
Instructions
Press the "Sauté" button to preheat your Instant Pot. Then, heat the oil and sauté the onions until tender and translucent.
Stir in the garlic; continue to sauté until aromatic. Add the rest of the above ingredients, except for mint, to the Instant Pot.
Secure the lid and choose the "Manual" setting. Cook for 3 minutes at Low pressure. Once cooking is complete, use a natural release; carefully remove the lid.
Serve garnished with fresh mint leaves. Bon appétit!