Instant Pot Shrimp Risotto Recipe

Recipesfull introduces to you: Popular Recipes. (Instant Pot Shrimp Risotto Recipe). How can risotto be easy and quick? Use your Instant Pot®! This shrimp risotto comes together in a snap. With a few ingredients, the dish will elevate a weeknight, or impress your guests. The electric pressure cooker eliminates most of the stirring of a classic risotto, and it frees you up to throw together a salad and slice up some crusty bread while it cooks for you!

Brief

Prep 10 mins

Cook: 30 mins

Additional: 5 mins

Total: 45 mins

Servings: 2

Yield: 2 servings

Instant Pot Shrimp Risotto Recipe

Ingredients

2 cups seafood stock

3 each green onions

2 tablespoons unsalted butter

divided

1 large clove garlic

minced

1 pinch salt and ground black pepper to taste

¾ cup Arborio rice

1 pinch pinch dried thyme

2 tablespoons dry white wine

½ pound shrimp

peeled and deveined

¼ cup frozen peas

1 tablespoon freshly grated Parmesan cheese

or more to taste

1 tablespoon chopped fresh flat-leaf parsley

4 wedge (blank)s lemon wedges for garnish

Main Dish

Directions

Step 1

Heat seafood stock in a microwave-safe container for about 3 minutes on High. Leave in the microwave until ready to use.

Step 2

Slice green onions. Separate green and white parts.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

Add grated Parmesan cheese and remaining 1 tablespoon butter stirring until butter is melted. Serve with fresh parsley and lemon wedges.

Nutritional Information

Instant Pot Shrimp Risotto Recipe

Servings Per Recipe:2

Calories: 590.2

% Daily Value *

Protein: 32.6g 65%

Carbohydrates: 77.3g 25%

Dietary Fiber: 3.9g 16%

Sugars: 1.8g

Fat: 15.4g 24%

Saturated Fat: 8.5g 43%

Cholesterol: 207.7mg 69%

Vitamin A Iu: 1379.8IU 28%

Niacin Equivalents: 10.4mg 80%

Vitamin B6: 0.3mg 19%

Vitamin C: 34.2mg 57%

Folate: 39.7mcg 10%

Calcium: 127.6mg 13%

Iron: 5.1mg 28%

Magnesium: 64.6mg 23%

Potassium: 674mg 19%

Sodium: 713.4mg 29%

Thiamin: 0.1mg 11%

Calories From Fat: 138.3

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.