Instant Pot Shrimp Risotto
Description
This shrimp risotto comes together in a snap in an Instant Pot so you don't need to stand at the stove and stir.
Ingredients
•
2 cups seafood stock
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3 green onions
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2 tablespoons unsalted butter, divided
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1 large clove garlic, minced
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1 pinch salt and ground black pepper to taste
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3/4 cup Arborio rice
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1 pinch pinch dried thyme
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2 tablespoons dry white wine
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1/2 pound shrimp, peeled and deveined
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1/4 cup frozen peas
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1 tablespoon freshly grated Parmesan cheese, or more to taste
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1 tablespoon chopped fresh flat-leaf parsley
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4 lemon wedges for garnish
Directions
1
Heat seafood stock in a microwave-safe container for about 3 minutes on High. Leave in the microwave until ready to use.
2
Slice green onions. Separate green and white parts.
3
Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Melt 1 tablespoon butter. Add garlic and white part of the green onions. Season with salt and pepper and cook, stirring, until onion has softened and garlic is fragrant, about 2 1/2 minutes. Add rice and thyme. Saute, stirring occasionally, until rice begins to have a little color, about 3 minutes.
4
Pour in wine and cook, stirring, until wine evaporates, about 30 seconds. Stir in the heated seafood stock, making sure contents of the pot move freely. Turn off Saute function.
5
Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
6
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Add shrimp, peas, and reserved green onion tops. Close the lid and allow the shrimp to cook using the Keep Warm function, about 7 minutes. Open lid and check to see if shrimp are done.
7
Add grated Parmesan cheese and remaining 1 tablespoon butter, stirring until butter is melted. Serve with fresh parsley and lemon wedges.