Instant Pot Shrimp Risotto
Ingredients
The base
-
1
teaspoon
olive oil
-
½
cup
diced onions
-
3
cloves
garlic
-
1
tablespoon
unsalted butter
-
1½
cups
arborio rice
-
½
cup
dry white wine
-
3½
cups
broth
-
½
cup
grated parmesan reggiano cheese
-
1
pound
raw shrimp
-
1
cup
fresh spinach
-
7
oz
asparagus
-
2-3
tablespoons
fresh lemon juice
Seasoning
-
Old Bay Seasoning
-
salt
-
pepper
Instructions
- 1. Sauté onions and garlic in olive oil until soft.
- 2. Add butter and melt, then stir in the rice.
- 3. Deglaze with white wine and add broth, stirring to coat the rice.
- 4. Seal the Instant Pot and set to high pressure for 8 minutes.
- 5. Season shrimp with Old Bay, salt, and pepper while cooking.
- 6. Quick release the steam when done, then switch to sauté mode.
- 7. Add shrimp, parmesan, spinach, and asparagus, stirring well.
- 8. Cook until shrimp is pink and vegetables are tender.
- 9. Drizzle with lemon juice and adjust seasoning to taste.
Nutrition Facts (estimated)
Servings
4
Calories
440
Total fat
12g
Total carbohydrates
48g
Total protein
29g
Sodium
0mg
Cholesterol
0mg
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