Shrimp Risotto Instant Pot Food

INSTANT POT RISOTTO WITH SHRIMP AND VEGGIES

Steps:

• In a 6-quart or 8-quart electric Instant Pot, select the sauté setting and melt the butter.
• Add the diced onion and cook for 4 minutes until tender. Add garlic and cook for 1 minute.
• Add the arborio rice; cook and stir 2 minutes.
• Stir in 1/2 cup wine; cook and stir until absorbed. Add the remaining wine, chicken broth and 1/4 cup cheese. Lock the lid and ensure the vent is all the way closed.
• Select the manual setting and adjust the pressure to high heat. Set the time on the instant pot for 8 minutes. When the pressure cooking is finished, cover vent with a damp towel and quick-release the pressure according to manufacturer's directions; stir.
• Heat oil in a skillet over medium-high heat. Add garlic and cook for 1 minute. Add the shrimp, cook and stir until shrimp begin to turn pink. about 5 minutes.
• Add butter and dressing to the pan and stir together until butter is completely melted. Reduce heat.
• Add the green beans and cook until tender, about 5 minutes. During the last minute of cooking time, add the spinach. Stir together. Serve shrimp and veggies over the cooked risotto. Sprinkle with salt and pepper then top with remaining 1/4 cup parmesan cheese

INSTANT POT® SHRIMP RISOTTO

Steps:

• Heat seafood stock in a microwave-safe container for about 3 minutes on High. Leave in the microwave until ready to use.
• Slice green onions. Separate green and white parts.
• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Melt 1 tablespoon butter. Add garlic and white part of the green onions. Season with salt and pepper and cook, stirring, until onion has softened and garlic is fragrant, about 2 1/2 minutes. Add rice and thyme. Saute, stirring occasionally, until rice begins to have a little color, about 3 minutes.
• Pour in wine and cook, stirring, until wine evaporates, about 30 seconds. Stir in the heated seafood stock, making sure contents of the pot move freely. Turn off Saute function.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Add shrimp, peas, and reserved green onion tops. Close the lid and allow the shrimp to cook using the Keep Warm function, about 7 minutes. Open lid and check to see if shrimp are done.
• Add grated Parmesan cheese and remaining 1 tablespoon butter, stirring until butter is melted. Serve with fresh parsley and lemon wedges.

INSTANT POT SHRIMP RISOTTO

Steps:

• Optional - Dry Brine Shrimps: Thaw ½ lb (227g) frozen shrimps under cold running water for a few minutes. Dry well with paper towels. In a medium mixing bowl, mix 1/8 tsp (0.75g) baking soda and ½ tsp (3g) kosher salt with the well dried shrimps. Place in the fridge and dry brine for 30 minutes.
• Prepare Pressure Cooker: Heat up your pressure cooker (Instant Pot: press Sauté button and Adjust once to Sauté More function) over medium high heat. Ensure your pot is as hot as it can be (Instant Pot: wait until indicator says HOT).
• Sauté Shallots, Garlic and Shrimps: Pour in 3 tbsp (45ml) olive oil, 4 tbsp (57g) unsalted butter to the pot. Ensure to coat oil over whole bottom of the pot. Sauté minced shallots (50g) and minced garlic (10g) until soften and fragrant. Add in dry brined shrimps. Cook for about 1 minute per side until the shrimps are about 80% cooked. Remove shrimps and set aside to allow the residual heat to finish cooking them.
• Add Rice and Season: Add 2 cups (400g) Arborio rice into the garlic butter oil. Stir until rice is evenly coated with the oil. Continue to stir the rice. After 2 - 3 minutes, the edges of the Arborio rice should become translucent, while the center remains white. Pour in 2 tsp (10ml) Japanese soy sauce and 2.5 tbsp (45g) white or yellow miso paste. Mix well with the rice.
• Deglaze: Pour in ¾ cup (188ml) cooking sake, fully deglaze the bottom of the pot with a wooden spoon. Stir and let the sake boil for roughly a minute allowing the alcohol to evaporate.
• Pressure Cook Risotto: Pour in 4 cups (1L) homemade fish stock. It is a good time now to make sure no rice or shallot pieces stick to the sides of the pot. Close lid and pressure cook at High Pressure for 5 minutes + Quick Release. Open the lid carefully. Softer Risotto: This cooking time will produce al-dente risotto. If you prefer softer risotto, add an extra minute or two on the cooking time.
• Peel Shrimps: While the risotto is pressure cooking, peel the shrimps.
• Optional Step: Warm serving plates in the oven (Hot serving plates will ensure the best consistency).
• Reduce Risotto: Your pressure cooked risotto should look runny. Stir to combine with a silicone spatula to form a creamy and smooth consistency. If it is too runny, stir and cook for a few minutes longer over medium heat (Instant Pot: Press Sauté button). Add in 0.7oz (20g) Parmesan cheese and thinly sliced green onions. Mix well. Taste and season with kosher salt and black pepper.
• Serve: Place cooked shrimps on top and serve immediately with more Parmesan cheese :)

EASY, INSTANT POT SHRIMP RISOTTO

Steps:

• Turn the Instant Pot on to the saute' function. Add 1 teaspoon of olive oil to the pot. Add the onions and garlic. Cook until fragrant.
• Add the butter to the pot and melt. Add the rice to the pot. Stir for 1-2 minutes until the rice is coated in butter.
• Add the white wine. Deglaze the pot. Stir until coated.
• Add the chicken broth and Parmesan reggiano. Stir in the cheese. Season with salt and pepper. Stir well.
• Place the lid on top and seal. Manually adjust the timer to Manual > High-Pressure Cooking > 8 minutes cook time.
• Season the shrimp with seafood seasoning, salt, and pepper while the risotto cooks.
• Quick release the steam.
• Adjust the Instant Pot to the sauté function. Add the shrimp, spinach, and chopped asparagus. Stir to ensure the bottom of the pot does not sear.
• Cook for 3-4 minutes until the shrimp is pink, the asparagus softens, and the spinach has wilted.
• Stir all of the items in the pot.
• Drizzle with fresh lemon juice throughout.
• Cool before serving.

PRESSURE-COOKER RISOTTO WITH SHRIMP AND ASPARAGUS

Steps:

• Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, add 3 minced garlic cloves; cook 1 minute. Add shrimp; cook and stir until shrimp begin to turn pink, about 5 minutes. Add 1 tablespoon butter and Italian salad dressing; stir until butter melts. Add asparagus; cook until tender, 3-5 minutes. Remove and keep warm., Warm the remaining 3 tablespoons butter until melted. Add diced onion; cook until tender, 4-5 minutes. Add remaining 6 minced garlic cloves; cook 1 minute. Add rice; cook and stir for 2 minutes. Stir in 1/2 cup wine; cook and stir until absorbed. Add remaining 1/2 cup wine, broth and 1/4 cup cheese. Press cancel. , Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 8 minutes; quick-release pressure. Serve shrimp mixture over risotto. Season with salt and pepper. Sprinkle with remaining 1/4 cup cheese.

SHRIMP RISOTTO

Steps:

• In a medium-sized saucepan, bring the broth to a simmer over medium heat. Stir in the saffron, and reduce the heat to medium low.
• Heat the oil and 1 tablespoon of the butter in a heavy medium-sized saucepan over medium heat. Add the onion and garlic and stir until just tender, about 2 minutes. Add the rice, season with salt and pepper, and stir until all of the grains are well coated with the fat and onions, and the rice is turning slightly translucent, about 2 minutes.
• Add the white wine, if using, and stir until it is almost completely absorbed into the rice, 1 to 2 minutes. Add 1 cup of the hot broth and simmer, stirring frequently, until the liquid is almost absorbed, about 3 minutes. Continue adding the broth 1/2 cup at a time, stirring often and simmering until the liquid is almost absorbed before adding more (you can add some water to the pot of broth if it looks like you might run low). After about 16 to 18 minutes, when the rice is still quite al dente but the dish is starting to look creamy, stir in the shrimp and another 1/2 cup of the broth and stir frequently until the shrimp are almost cooked through and the rice is al dente, 3 to 4 minutes. Add another 1/2 cup of liquid if the mixture is too thick (you want it to be quite loose).
• Remove from the heat and stir in the remaining tablespoon of butter and the Parmesan. Taste and adjust the seasoning, and add a bit more broth if necessary to achieve the desired texture. Quickly ladle into a serving bowl, or individual bowls and serve immediately with the parsley and more Parmesan, if using.

INSTANT POT® SHRIMP RISOTTO WITH PEAS

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function on normal setting according to manufacturer's instructions. Add 2 tablespoons butter and olive oil; stir in shallot and garlic and cook until softened, about 1 minute. Stir in rice and cook until coated and toasted, about 3 minutes. Add wine, scraping and deglazing the bottom of the pot with a wooden spoon; cook until wine has evaporated, about 1 minute. Turn off Saute function.
• Stir in chicken broth, clam juice, thyme, and red pepper flakes. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, for 5 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions.
• While pressure is releasing on the pot, melt 1 tablespoon butter in a large skillet over medium-high heat. Add shrimp and season with paprika, salt, and pepper. Cook until shrimp are opaque, about 3 minutes. Unlock and remove the lid on the Instant Pot®.
• Stir shrimp, peas, Parmesan cheese, and remaining butter into rice mixture. Divide among bowls and serve.

INSTANT POT SHRIMP RISOTTO

Steps:

• Combine the shrimp, 1 tbsp olive oil, 2 tsp lemon zest, 1 chopped garlic clove, 1/2 tsp kosher salt - stir it all together so the lemon zest coats the shrimp. Set it aside for 30 minutes to an hour.
• Turn the Instant Pot onto saute mode and add 1 tbsp olive oil. Once the pot reads "hot" on the display screen pour all the shrimp into the pot and saute for 3 minutes, flipping halfway through Remove the shrimp from the pot and set aside. Note: if you are using a full pound of shrimp you will want to saute them in two batches.
• Add 2 sliced shallots and 2 garlic cloves (if you need more olive oil go ahead and add 1 tbsp). Soften/saute for 2 minutes. Add the 1 1/2 cups risotto and stir around the pot for an additional minute.
• Pour the 1/2 cup white wine into the pot and deglaze the bottom by scraping up ALL the browned bits. NOTE: this step is very important to help prevent the dreaded "burn" notice.
• Add the 3 1/2 cups chicken stock, 1/4 cup fresh lemon juice, and 1 tsp salt to the rice mixture.
• Pop the lid on the pot and lock the pressure vent to "seal". Set the pot to cook on pressure mode for 7 minutes. Do a 10 minute natural release, then release any additional pressure with a quick release.
• Move quickly for this step, you want to retain the heat in the pot as much as possible! Have your milk measured, parmesan grated, and asparagus cut.Add the 1/2 cup half & half and 1 cup shredded parmesan cheese, give the risotto a stir. Add the chopped asparagus and stir into the hot risotto. Lay the shrimp on top of the risotto. Close the lid (or place just place it on top) for 5-8 minutes, to keep the heat in and soften the asparagus and finish cooking the shrimp.
• Taste the risotto for additional seasoning (salt, pepper, lemon juice, or lemon zest), and serve!

INSTANT POT SHRIMP RISOTTO

Steps:

• Season shrimp by lightly sprinkling with a bit of salt, pepper, and paprika.
• Cook Shrimp now if using option 1. *See options in notes below* To cook shrimp in the Instant Pot, press the sautè button and wait until it says "HOT" on the screen. Add 1 Tbsp butter, allow to melt, then cook shrimp for 1 minute per side or until opaque through, working in batches without crowding. Add more butter as needed between batches. Remove shrimp to a plate lined with paper towels to drain.
• Sauté vegetables. If you cooked the shrimp in the Instant Pot, just leave the sauté function on and add 1 Tbsp butter and 1 Tbsp olive oil to the pot. If you are cooking the shrimp in a skillet during step 8, turn the sauté function on now and allow the Instant Pot to heat up. When the display reads "HOT", add the 1 Tbsp butter and 1 Tbsp olive oil. Both methods proceed from here together: Allow the butter to melt, then add in onion, shallot, and celery and sauté for 3 minutes. Add garlic and sautè for 30 seconds.
• Toast the rice. Add rice to pot, stir to coat in oil, then cook for 2 minutes, stirring constantly to toast the rice.
• Add wine and cook for 2 minutes, stirring constantly and scraping the bottom well.
• Add stock and salt, stir well. Turn Instant Pot off.
• Cook risotto. Secure the lid, set valve to sealing position, and set to manual high pressure for 3 minutes. It should take about 5 minutes to come to pressure.
• Cook shrimp now if using the skillet method (*see notes below*). Melt 1 Tbsp butter over medium-high heat. When the pan is hot, add shrimp, one by one, and cook for 1 minute per side or until opaque through (this is for medium-large shrimp, adjust cook time based on the size of your shrimp). If you are using a smaller pan you will need to work in batches so as not to overcrowd the pan. Add more butter to the skillet as needed if working in batches. Remove shrimp to a paper towel-lined plate.
• Natural release 5 minutes. When the Instant Pot timer goes off, allow the pressure to naturally release for 5 minutes.
• Quick release. Do a quick release to depressurize the rest of the way.
• Season to taste. Remove the lid, taste, and season with more sea salt if desired.
• Add parmesan and butter. Stir in remaining 1 Tbsp butter, parmesan cheese, and lemon juice. The risotto should be smooth and creamy. If it looks too thick, just add a bit more stock until you get a smooth consistency.
• Top with shrimp and garnish with parsley, black pepper, and more parmesan if desired.
• Serve immediately for best texture. If you let risotto sit, it will thicken as the rice absorbs more of the moisture and it won't have that nice creamy texture. If you must wait and the risotto thickens, just stir in a little more stock. The rice will swell a bit and won't have that nice al dente bite, but it will still taste great ????.

ASIAGO SHRIMP RISOTTO

Steps:

• Add butter to the Instant Pot. Using the display panel select the SAUTÉ function.
• When butter is melted, add onion and garlic. Cook and stir until onion is softened, 3-4 minutes.
• Add rice and cook, stirring, 1 minute more.
• Add wine and quickly deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot, then add 3 cups chicken broth, salt and pepper. Stir to combine.
• Secure the lid, making sure the vent is closed.
• Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 12 minutes.
• When the time is up, quick-release the remaining pressure. Select CANCEL to turn the pot off, then select the SAUTÉ function.
• Stir in the shrimp and the remaining 1 cup of broth. Cook, stirring occasionally, until the shrimp are opaque, 3-5 minutes. Stir in cheese until melted, then fold in herbs. Serve immediately.

SHRIMP RISOTTO INSTANT POT

Steps:

• Saute the Shrimp: Set the Instant Pot on SAUTE function & set it on NORMAL heat. Add olive oil and saute the shrimp for 1 minute. Set them aside.
• Saute the Aromatics: In the same pot add more oil and throw in the chopped shallots & the garlic and saute until the shallots turn soft. Took me about 2-3 mins. Add salt to quicken the process.
• Saute the Arborio Rice: Now add the Arborio rice (not rinsed) and saute for 2-3 mins stirring frequently.
• Add Wine: Pour the white wine and stir the rice until it absorbs the wine. This step is IMPORTANT!
• De-glaze Pot: Now, add the hot or warm chicken stock (a must) and de-glaze the pot very well scraping the sides and the bottom of the pot with the help of the spatula. There should not be any food particles stuck at the bottom of the pot. This step if crucial and will prevent the BURN error. DO NOT rush this step!
• Pressure Cook: CANCEL the SAUTE function. Close the lid, seal the valve and PRESSURE COOK on HIGH for 5 minutes.
• Quick Pressure Release: Once, the pressure cooking cycle is over perform a quick pressure release (QPR) manually by moving the valve from the sealing to the venting position. Open the lid carefully. If the rice is thirsty you may add few splashes of the extra chicken stock or water. I would recommend adding 2 tbsp at a time.
• Mix the Dairy: CANCEL the Pressure cook mode and hit back the KEEP WARM mode. Add the butter, heavy whipping cream. Stir gently to mix well with the rice. Add the parmesan cheese & crushed black pepper and fold it gently with the rice until the cheese melts and incorporates completely and uniformly. Do not over-stir, avoid stirring briskly!
• Mix in the protein & peas: Throw in the sautéed shrimp and the thawed frozen green peas. The Shrimp Risotto must be silky, velvety and creamy at this stage. Serve immediately with drizzles of grated Parmesan cheese and chopped fresh parsley. Enjoy!

SHRIMP-AND-HERB RISOTTO

Steps:

• In a 6-quart pressure cooker, melt 1 tablespoon butter over medium. Add onion and garlic and saute until soft, about 4 minutes. Add rice and cook, stirring, 1 minute. Add 3 cups broth and season with salt. Secure lid. Bring to high pressure over medium-high heat. Reduce heat and cook until rice is tender, about 10 minutes (adjust heat to maintain pressure).
• Remove from heat, vent pressure, and remove lid. Stir in remaining 1 cup broth and shrimp and cook over medium until shrimp are opaque, 3 to 5 minutes. Stir in Parmesan, herbs, and remaining tablespoon butter. Serve topped with additional herbs.

INSTANT POT SHRIMP RISOTTO

Steps:

• On sauté mode, melt your butter in the Instant Pot and once it's melted, add your shallots. Cook them for around 1-2 minutes.
• Add in the arborio rice and stir.
• Add lemon juice and continue to stir for another minute before adding in the broth, and some salt and pepper.
• Set the Instant Pot on pressure for 5 minutes and then let the pot natural release for 10 minutes afterwards before quick releasing.
• After carefully opening the lid, stir in your peas, lemon zest, cooked cold water shrimp and parmesan.

INSTANT POT® SHRIMP RISOTTO WITH LEMON AND HERBS

Steps:

• SET SAUTÉ setting on INSTANT POT for 11 min. Add oil to pot; heat 2 min. Add shrimp, onions and garlic; cook and stir 3 to 5 min. or until shrimp turn pink.
• Use slotted spoon to transfer shrimp to bowl; cover to keep warm.
• Add rice to pot; cook and stir 1 min. Add 1 cup chicken broth; cook and stir 2 to 3 min. or until most of the broth is absorbed.
• Add remaining broth and sauce to pot. DO NOT STIR. Close and lock lid. Turn Pressure Release Valve to Sealing position. Cook 7 min. using MANUAL/HIGH PRESSURE COOK setting. When timer goes off, use Quick Pressure Release to release steam. Remove lid.
• Add peas, shrimp and cheese to pot; mix lightly. Cover loosely with lid, but do not lock lid. Let risotto stand 3 min.

INSTANT POT SHRIMP RISOTTO

Steps:

• Melt the butter in a 6 quart pressure cooker set to the saute function. Add the onion and the roasted pepper and cook, stirring, until the onion is softened - about 4 minutes. Stir in the oregano, paprika, salt and pepper and continue cooking for about a minute.
• Add the rice and stir for about a minute. Pour in the sherry and stir until it's absorbed. Add the broth and clam juice, stir.
• Lock the lid on the pot and set to vent to sealing. Set the machine to cook at high pressure for 10 minutes.
• Use the quick-release method to bring the pot back to normal pressure.
• Remove the lid and set the pressure cooker back on saute. Add the shrimp and stir until the shrimp is cooked, about 2 minutes. Stir in the cheese. Turn off the heat and let sit for a minute or two.

INSTANT POT 6-MINUTE CREAMY SHRIMP RISOTTO

Steps:

• Using the sauté setting on your Instant Pot, melt the butter. When the butter is nicely hot, stir in the onion, garlic, Arborio rice, Cajun seasoning blend, and the mushrooms; sauté for a minute or so; deglaze the pot with the wine, then stir in the broth.
• Securely lock the Instant Pot lid into place. Using the high pressure setting, set the timer for 6 minutes, bringing the Instant Pot to full pressure.
• When the timer sounds, perform a quick release to remove all the pressure from the Instant Pot. Carefully unlock and remove the lid; gently stir in the diced tomatoes, shrimp, and cream cheese along with half of the Parmesan cheese and half of the parsley.
• Serve the risotto at once, garnished with the remaining Parmesan cheese and Italian parsley, as desired.

SHRIMP RISOTTO

Steps:

• Heat chicken broth to a simmer in saucepan. Leave to keep warm on the burner while you prepare the risotto.
• In a large stockpot or dutch oven, heat the olive oil over medium-high heat. Saute shallots for a couple of minutes. Add in the rice and sauté for a couple minutes until lightly toasted.
• Pour in the white wine and stir until evaporated.
• Add a ladle of the heated chicken stock to your rice and stir until evaporated. Repeat this process until the rice is done. This will take approximately 20 minutes and the rice will be done when it still has a nice bite to it, but is fully cooked.
• Meanwhile, melt butter in large saute pan over medium-high heat. Add garlic and heat until fragrant, about 1 minute. Add shrimp and Worcestershire sauce and cook until the shrimp are pink and fully cooked.
• When shrimp is cooked, chop up into pieces and stir into your cooked risotto.
• Top bowls of risotto with green onions.

SHRIMP RISOTTO | INSTANT POT SHRIMP RISOTTO RECIPE

Steps:

• Melt the butter and add the rice, water, lemon juice, salt and pepper.
• Put frozen shrimp and frozen vegetables on top. For this recipe, you will need to use frozen shrimp and vegetables. This is because it takes the rice 4 minutes to cook, and you don't want overcooked seafood and mushy veggies. This is also the reason you won't want to stir the seafood and veggies into the rice. Just lay them on top half submerged in the water.
• Cook at High Pressure for 6 minutes, with a quick release.
• Mix, let water absorb back into rice if needed and serve with Parmesan cheese.

INSTANT POT RISOTTO

Steps:

• Saute Onions & Garlic: Heat up Instant Pot using "Sauté More" function. Wait until Instant Pot says "HOT". Add 1 tbsp (14g) unsalted butter or olive oil in Instant Pot. Ensure the whole bottom is coated with oil. Saute diced onions and shallot for 2 minutes. Add in minced garlic, then saute for another 30 seconds until fragrant.
• Toast Arborio Rice in Instant Pot: Make some room in Instant Pot by pushing the onions and garlic to the side of the inner pot.Add 2 tbsp (28g) unsalted butter to the empty side of the Instant Pot. Pour in 2 cups (400g) arborio rice. Ensure all the rice is coated with butter. Give it a quick stir to mix everything together. Toast arborio rice for 2 - 3 minutes to give the dish a really nice nutty flavor. *Pro Tip: We don't want to brown the rice. Ensure the arborio rice's edges become translucent, while the center remains white.
• Deglaze Instant Pot: Pour in ½ cup (125ml) dry white wine, then deglaze by scrubbing all the flavorful brown bits off the bottom of the pot. Let the wine simmer for roughly a minute to allow the alcohol to evaporate.
• Pressure Cook Risotto: Add in 2 tbsp (30ml) regular soy sauce and 4 cups (1000ml) unsalted chicken stock. Give it a quick mix and make sure no rice is sticking to the sides of the Instant Pot. With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure Cook at High Pressure 5 minutes, then Quick Release. Open the lid carefully. Optional Fancy Step - Warm Plates: Warm serving plates in the oven (200°F toaster oven) to ensure the best risotto consistency when served.
• Add Green Peas & Cheese: The risotto will look soupy at first. Add ½ cup - 1 cup (85g - 170g) green peas to the risotto. Stir to combine and form a creamy smooth consistency. *Pro Tip: If the risotto is too runny, stir and cook for another few minutes using "Sauté" function. Add in 42g freshly grated Parmesan cheese. Mix well to melt the cheese. When the risotto reaches your desired consistency, taste and season with kosher salt & black pepper (we used 2 pinches of salt for seasoning).
• Serve: Add risotto to a warmed plate. Garnish with shredded prosciutto, grated Parmesan cheese, and finely chopped chives. Enjoy~*Note: For the best tasting experience, serve risotto immediately.

INSTANT POT RISOTTO RECIPE

Steps:

• Enjoy with the remaining white wine from the bottle you used in the recipe! Risotto will keep well in the fridge in an airtight container for up to 5 days.

SHRIMP RISOTTO INSTANT POT

Steps:

• Set a 6-qt Instant Pot to the high saute setting. Melt 2 tablespoons butter; add garlic, red pepper and shallot, and cook, stirring often, until shallots have become translucent, about 2-3 minutes.
• Stir in white wine, chicken broth, and arborio rice. Select manual setting; adjust the pressure cook to high, and set time for 6 minutes. When finished cooking, quick-release pressure according to manufacturer's directions.
• Stir in shrimp, spinach, lemon zest and remaining 2 tablespoons butter. The shrimp will cook in the hot risotto and steam, you just need to stir around in the hot risotto. You will see the shrimp turn from gray to pink/red. This will take a few minutes. Stir in Parmesan.
• Serve immediately,

INSTANT POT SHRIMP RISOTTO

Steps:

• Divide the shrimp into two batches. Keep one batch frozen and place the other batch in a bowl of lukewarm water to defrost. You may need to swap the water once it cools down.
• Press the Saute button on the Instant Pot and once hot, add the olive oil and butter to the pot.
• Add onions, celery and salt and cook for 2-3 minutes to soften.
• Add garlic, lemon zest, rice (unwashed) and stir through.
• Press Cancel to stop the Saute process.
• Pour in the 4 cups of stock. Stir through, making sure to scrape the bottom of the pot to prevent anything from being stuck.
• Add half of the frozen shrimp on top of the rice, no need to stir.
• Lock the lid and set to pressure cook on HIGH for 5 minutes. Once done, naturally release the pressure for about 2-3 minutes and then do the quick release. Don't leave on natural release for longer than that!
• While the risotto is cooking, pan-fry the defrosted shrimp in a little oil and butter for 2-3 minutes until pink and slightly browned. Season with a little salt. Remove and set aside.
• Add the frozen peas to a bowl with boiling water and allow to defrost. You may need to swap the water once it cools down. Strain and set the peas aside.
• Open the lid. Add butter, grated Parmesan cheese, lemon juice, pepper and defrosted peas and stir through the hot risotto.
• Taste for salt and add more if needed.
• Finish by topping the risotto with pan-fried shrimp and scallions or chives.

INSTANT POT LEMONY SHRIMP RISOTTO

Steps:

• Set the Instant Pot or other multicooker to Sauté and add 1 tablespoon of the extra virgin olive oil. When the oil is hot add the shrimp and 1/4 teaspoon of the salt. Sauté the shrimp until just cooked through, 3 to 4 minutes, then transfer to a medium bowl. Press Cancel. Toss the shrimp with the lemon zest and crushed red pepper, if using.
• Set the Instant Pot to Sauté again. Add the remaining 2 tablespoons olive oil and shallot and cook, stirring frequently, until the shallot begins to soften, 2 to 3 minutes. Add the rice and cook, stirring, until the rice is translucent, about 2 minutes. Add the broth and another 1/2 teaspoon salt. Stir to scrape up any brown bits on the bottom of the pot. Lock the lid and set to cook on high pressure for 6 minutes.
• When cooking is complete, press Cancel and carefully quick-release the pressure.
• Stir for a minute or two to thicken the risotto, then add the spinach, butter, and remaining 1/4 teaspoon salt, stirring just until the spinach is wilted. Serve topped with the shrimp and their juices.