Prawn Risotto With Seasonal Vegetables

1. 1

   In a small sauce pan, combine the water wine and bay leaf and bring it to a boil. Add the frozen shrimp and cook, uncovered, until the shrimp turn pink and opaque in the center. With a slotted spoon, remove the prawns and set aside. Strain the remaining liquid into a measuring cup and discard the bay leave. Set the shrimp stock aside.

2. 2

   Turn the rice cooker on and set it on the Quick Cook cycle. When the pot is hot, add the oil, then the onions and garlic and saute until the onions are soft. Add the spinach and cook until the leaves wilt. Add the rice and stir to coat the grains with oil and cook until the rice becomes transparent, except for a white spot on each grain, approximately 3 to 5 minutes.

3. 3

   In a separate bowl, combine the reserved shrimp stock and enough chicken stock until you have three cups of liquid. Add the liquid to the rice cooker pot and stir to combine it with the remaining ingredients.

4. 4

   Set the rice on the regular or Porridge cycle and set a timer for 20 minutes and close the cover. After 20 minutes, add the shrimp to the pot and stir. Close the cover one more time and allow the rice to steam for 5 minutes.

5. 5

   The risotto came out very sticky, like rice pudding, but very flavorful. I added only a pinch of sea salt and fresh ground pepper to each bowl of risotto before serving.

* Per serving · 4 servings · Values may vary.

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