Instant Pot Shrimp Risotto
Ingredients
The shrimp
-
1
lb
shrimp, peeled and dried
-
to taste
sea salt
-
to taste
black pepper
-
to taste
paprika
The risotto
-
3
Tbsp
grass-fed butter or ghee
-
1
Tbsp
extra virgin olive oil
-
1
medium
yellow onion, diced
-
1
large
shallot, diced
-
2
stalks
celery, diced
-
2
large cloves
garlic, minced or pressed
-
1 ¼
cup
Arborio rice (dry, do not rinse)
-
½
cup
dry white wine
-
2
cups
salt-free organic chicken stock
-
1
tsp
sea salt
-
3
oz
good quality parmesan cheese, finely grated
-
½
tsp
freshly squeezed lemon juice
-
to taste
parsley for garnish
-
to taste
black pepper for garnish
Instructions
- Season the shrimp with salt, pepper, and paprika.
- Cook the shrimp in the Instant Pot using the sauté function, then remove and set aside.
- Sauté the onion, shallot, and celery in the Instant Pot until softened.
- Add garlic and sauté briefly.
- Toast the rice in the pot, stirring for 2 minutes.
- Add wine and cook until evaporated, scraping the bottom.
- Add stock and salt, then turn off the Instant Pot.
- Secure the lid and set to manual high pressure for 3 minutes.
- If using a skillet, cook the shrimp separately until opaque.
- Allow the Instant Pot to naturally release for 5 minutes, then quick release.
- Stir in butter, parmesan, and lemon juice until creamy.
- Top with shrimp and garnish before serving.
Nutrition Facts (estimated)
Servings
3-4 servings
Calories
500
Total fat
20g
Total carbohydrates
45g
Total protein
30g
Sodium
800mg
Cholesterol
150mg
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