Creamy Pressure Cooker Shrimp Risotto
The instant pot makes this pressure cooker shrimp risotto a snap to make! Juicy shrimp, creamy rice, plenty of lemon, and fresh parmesan come together for a simple family meal.
Servings 6 servings
Calories 475kcal
Ingredients
- 2 tbsp olive oil, divided: 1 tbsp for the shrimp and 1 tbsp for the rice
- 1 lb large shrimp, peeled and deveined
- 1 small onion, finely chopped
- 1/2 tsp kosher salt
- 3 cloves garlic, minced
- 2 cups Arborio rice, or Carnaroli
- 1/2 cup white wine
- 4 cups chicken stock, low or no sodium
- 2 tbsp unsalted butter
- 1 cup freshly grated parmesan cheese
- kosher salt and black pepper, to taste
- 2 tbsp fresh lemon juice
- 2 tsp lemon zest
- 1/4 cup fresh sliced basil
Instructions
- Toss the shrimp with one tablespoon of olive oil and some kosher salt. Set aside while you prep the remaining ingredients.
- Using the Saute function, heat your cooker on medium. Once hot, add one tablespoon olive oil and then the onion and salt. Saute for about 5 minutes, or until translucent and soft.
- Add the garlic and saute for 1 minute.
- Then add the rice and stir in the oil until the rice is lightly toasted and a bit translucent on the edges.
- Add the wine. Bring to a boil, let it cook down, and be absorbed by the rice while you stir.
- Add the stock. Put the top on the pressure cooker and seal the lid.
- Set the cooker for high pressure and 5 minutes time. Press start.
- While the cooker is working, heat a large saute pan on medium high heat. When hot, add the shrimp and cook 2-3 minutes per side, turning once.
- As soon as the time is up, press the quick release button. Put a kitchen towel over the vent to keep the steam from making a mess.
- Remove the lid and then take the inner pot out. Add the butter and parmesan cheese and stir vigorously to create creamy risotto. Taste to adjust the salt and add black pepper.
- Then stir in the lemon juice, lemon zest, basil and cooked shrimp. Serve immediately with lemon wedges and more fresh parmesan at the table.
Notes
- Pressure Cooker Time: While the timer is set for 5 minutes, note that the stock needs to heat up before the pressure will build. You will have 15-20 minutes from sealing the lid to releasing the pressure. This is plenty of time to cook the shrimp.
- Lemon Juice: Do not skip the lemon juice. I highly recommend the zest as well for it's more complex flavor, but either way the risotto needs the lemon juice.
- Herbs: If basil is not available or very expensive, an equal amount of parsley will give the risotto a nice lift.
- Inspiration: My inspiration (and information on how to pressure cook risotto) is Pressure Cooker Risotto in 7 Minutes.
Nutrition
Calories: 475kcal