Pressure Cooker Shrimp Risotto2022-01-28
- Yield: 6
- Servings: 6
- Prep Time: 10m
- Cook Time: 10m
- Ready In: 20m
Average Member Rating
(4 / 5)
3 People rated this recipe
This information is per serving.
Saturated Fat5.0 g
Trans Fat0.1 g
Unsaturated Fat0.0 g
Pressure cooker shrimp risotto. This is a traditional Italian risotto recipe that has been adapted to be made in a pressure cooker in a fraction of the time. Adding shrimp makes the dish more satisfying and nutritious.
What are some traditional Italian dishes?
In Italy, there are many traditional dishes. Some of the most popular ones are:
Why use a pressure cooker to make risotto?
A pressure cooker is a great tool for making risotto because it can cook rice quickly and evenly. The rice will not stick to the bottom of the pan and it will not burn.
Pressure cookers are often used for cooking risotto because they can cook the rice quickly and evenly. This means that there is less chance of sticking or burning.
How does the cooking time vary from a more traditional recipe?
The cooking time can vary from a more traditional recipe because of the different temperatures and the thickness of the food. The thicker the food, the longer it will take to cook.
How do you make risotto in a pressure cooker?
Risotto is a delicious, creamy rice dish that is often served as an appetizer. The key to making risotto in a pressure cooker is to use the right type of rice.
There are many different types of rice, but some are better suited for cooking than others. We recommend using Arborio or Carnaroli rice because they have a high starch content which helps create that creamy texture.
Pressure Cooker Shrimp Risotto
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- 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)
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).
Stir in oregano leaves, paprika, and seasoning. Cook, stirring, until aromatic (for 1 minute or less)
Add Arborio rice. Cook, stirring, for 1 minute. Pour in dry sherry. Stir well until completely absorbed(for about 2 minutes).
Stir in chicken broth and clam juice.
Close the pot and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 12 minutes.
Open the pressure cooker, using the Quick Release method. Stir in shrimp and cook, stirring, until pink and firm (for about 2 minutes).
Stir in Parmesan cheese. Turn the pressure cooker off and set it aside for a couple of minutes.