Instant Pot® Shrimp Risotto with Peas

Instant Pot® Shrimp Risotto with Peas

by Sergio Santana 1 year ago
5 (2)
25 minutes
489.6 kcal
65.8 g carbs
Share recipe
Description

If you love risotto but hate all of the stirring and time involved, you'll love making it in the Instant Pot®. You'll have creamy, tender risotto, and adding some shrimp turns this into one delicious main course. Top with an additional sprinkle of Parmesan, if desired.

Ingredients
  • 4 tablespoons unsalted butter, divided
  • 1 tablespoon olive oil
  • 1 shallot, diced
  • 3 cloves garlic, minced
  • 2 cups Arborio rice
  • ⅓ cup dry white wine
  • 4 cups low-sodium chicken broth
  • 1 (8 ounce) bottle clam juice
  • 1 teaspoon fresh thyme leaves
  • ¼ teaspoon red pepper flakes
  • 1 pound large shrimp, peeled and deveined
  • 1 pinch paprika
  • salt and ground black pepper to taste
  • ½ cup frozen peas, thawed
  • ½ cup grated Parmesan cheese
Directions
  1. 1. Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function on normal setting according to manufacturer's instructions. Add 2 tablespoons butter and olive oil; stir in shallot and garlic and cook until softened, about 1 minute. Stir in rice and cook until coated and toasted, about 3 minutes. Add wine, scraping and deglazing the bottom of the pot with a wooden spoon; cook until wine has evaporated, about 1 minute. Turn off Saute function.
  2. 2. Stir in chicken broth, clam juice, thyme, and red pepper flakes. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.
  3. 3. Release pressure using the natural-release method according to manufacturer's instructions, for 5 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions.
  4. 4. While pressure is releasing on the pot, melt 1 tablespoon butter in a large skillet over medium-high heat. Add shrimp and season with paprika, salt, and pepper. Cook until shrimp are opaque, about 3 minutes. Unlock and remove the lid on the Instant Pot®.
  5. 5. Stir shrimp, peas, Parmesan cheese, and remaining butter into rice mixture. Divide among bowls and serve.
Nutrition Facts
serving: 6 servings
calories: 489.6 kcal
carbohydrates: 65.8 g
protein: 23.4 g
saturated fat: 6.8 g
cholesterol: 145.1 mg
sodium: 433.8 mg
fiber: 1.6 g
sugar: 1.7 g