Description
This Instant Pot Shrimp Risotto is a creamy and flavorful dish that is quick and easy to make. The combination of tender shrimp, creamy risotto, and fresh vegetables makes for a satisfying meal that your whole family will love.
Ingredients
Units
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Main Ingredients:
- 1 teaspoon olive oil
- 1/2 cup diced onions (white onions)
- 3 garlic cloves, minced
- 1 tablespoon unsalted butter
- 1 1/2 cups arborio rice
- 1/2 cup dry white wine (Pinot Grigio or Chardonnay)
- 3 1/2 cups broth (Seafood, chicken, or vegetable broth)
- 1/2 cup grated parmesan reggiano cheese
- 1 pound raw shrimp, peeled and deveined
Seasonings:
- Old Bay Seasoning (to taste)
- Salt and pepper (to taste)
Vegetables:
- 1 cup fresh spinach
- 7 oz asparagus, chopped
- 2-3 tablespoons fresh lemon juice (optional)
Instructions
- Saute Onions and Garlic: Turn the Instant Pot on to the saute’ function. Cook onions and garlic until soft and fragrant.
- Add Rice and Liquids: Add butter and rice to the pot. Stir until coated. Pour in white wine and broth, stirring to combine.
- Cook Risotto: Seal the lid and set the timer to High-Pressure Cooking for 8 minutes. Season shrimp while risotto cooks.
- Finish Dish: Quick release steam, then add shrimp, cheese, spinach, asparagus, and lemon juice. Cook until shrimp is pink and translucent, and vegetables are tender.
- Adjust Seasoning: Drizzle with lemon juice and adjust seasoning to taste. Cool slightly before serving.
Notes
- You can make this recipe on the stovetop following the instructions on the arborio rice package.
- If you prefer softer asparagus, consider steaming it beforehand or sauteing it with the onions and garlic.
- Make your own seafood seasoning using a blend of onion powder, garlic powder, bay leaves, parsley, and chives.
- Wine can be substituted with additional broth.
Nutrition
- Serving Size: 1 serving
- Calories: 440 kcal
- Fat: 12g
- Carbohydrates: 48g
- Protein: 29g
