Pressure Cooker Shrimp Risotto
- Cuisine: Italian
- Course: Main Dish
- Skill Level: Advanced
-
Add to favorites
- Yield: 6 servings
- Servings: 6
- Prep Time: 10m
- Cook Time: 10m
- Ready In: 20m
Average Member Rating
(4 / 5)
3 People rated this recipe
Related Recipes:
-
Air Fryer Lamb Meatballs with Tomato Sauce
-
Air Fryer Cabbage and Pork Gyoza Recipe
-
Air Fryer Tangy Honey-Glazed Duck Recipe
-
Air Fryer Turkey Mushroom Meatballs Recipe
-
Instant Pot Baked Lasagna Recipe
Nutritional Info
This information is per serving.
-
Serving Size
1 -
Calories
517 -
Fat
11.0 g -
Saturated Fat
5.0 g -
Polyunsaturated Fat
0.0 g -
Cholesterol
200.0 mg -
Sodium
698.0 mg -
Potassium
0.0 mg -
Carbohydrate
56.0 g -
Fiber
4.0 g -
Sugars
0.0 g -
Protein
39.0 g
Pressure cooker shrimp risotto. Raw shrimp with asparagus, dry sherry and Arborio rice cooked in a pressure cooker. You may also like Coconut Shrimp Soup, another easy and tasty shrimp recipe cooked in an instant pot.
Are you looking for more pressure cooker recipes? We have a huge collection of them, please check it out-Pressure Cooker Recipes
Pressure Cooker Shrimp Risotto
Ingredients
- 2 tablespoons unsalted butter
- 1 medium yellow onion, peeled and finely chopped
- 1/2 pound (240 g) asparagus, trimmed and halved
- handful fresh oregano leaves
- 1 tablespoon sweet paparika
- 1/2 teaspoon salt and 1/2 teaspoon freshly ground black pepper
- 1½ cups white Arborio rice
- 1/4 cup (60 ml) dry sherry
- 3 cups (750 ml) chicken broth
- 1 cup (250 ml) bottled clam juice
- 1 pound (480 g) raw medium shrimp,peeled and deveined
- 1/2 cup finely grated Parmesan cheese (optional)
Method
Step 1
Melt the butter in an electric instant pot turned to the sauté mode. Add chopped onions and asparagus. Cook, stirring until onion turns translucent (for about 4 minutes).
Step 2
Stir in oregano leaves, paprika and seasoning. Cook, stirring, until aromatic (for 1 minute or less)
Step 3
Add Arborio rice. Cook, stirring for 1 minute. Pour in dry sherry. Stir well until completely absorbed(for about 2 minutes).
Step 4
Stir in chicken broth and clam juice.
Step 5
Close the pot and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 12 minutes.
Step 6
Open pressure cooker, using Quick Release method. Stir in shrimp and cook, stirring, until pink and firm (for about 2 minute).
Step 7
Stir in Parmesan cheese. Turn pressure cooker off and set aside for a couple of minutes.
