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Pressure Cooker Shrimp Risotto

2017-01-28
pressure cooker shrimp risotto
  • Servings : 4-6
  • Prep Time : 10m
  • Cook Time : 10m
  • Ready In : 20m

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Pressure cooker shrimp risotto. Raw shrimp with asparagus,dry sherry and Arborio rice cooked in pressure cooker.

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

In a pressure cooker,melt butter over medium-high heat. 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 pressure cooker and lock the lid. Set burner heat to high pressure. Then pressure cooker reaches high pressure,reduce heat to low. Set timer to cook for 10 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.

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