INSTANT POT® SHRIMP RISOTTO WITH PEAS
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.
Provided by lutzflcat
Categories Main Dish Recipes Rice Risotto Recipes
Time 50m
Yield 6
Number Of Ingredients 15
Steps:
- 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.
- 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.
- 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.
- 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®.
- Stir shrimp, peas, Parmesan cheese, and remaining butter into rice mixture. Divide among bowls and serve.
Nutrition Facts : Calories 489.6 calories, Carbohydrate 65.8 g, Cholesterol 145.1 mg, Fat 12.9 g, Fiber 1.6 g, Protein 23.4 g, SaturatedFat 6.8 g, Sodium 433.8 mg, Sugar 1.7 g
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Murayama
[email protected]This risotto was a bit too pricey for my budget. I think I'll try a different recipe next time.
MD Sahadath
[email protected]This risotto was a great way to use up leftover shrimp. It was quick and easy to make and it tasted delicious.
Imranautomatta Imranautomatta
[email protected]I'm not a fan of peas, but I loved this risotto. The peas added a nice sweetness and crunch.
Shanta Ray
[email protected]This risotto was a bit too salty for my taste. I would recommend using less salt next time.
Kristina Kasaj
[email protected]I'm not sure what I did wrong, but my risotto turned out mushy. I think I overcooked the rice.
Opal Hutchinson
[email protected]This is my new favorite risotto recipe. It's so easy to make and it always turns out delicious.
Yasir King
[email protected]This risotto was perfect! The rice was cooked to perfection and the shrimp were plump and juicy.
Lieeh Ngcobo
[email protected]Overall, I thought this risotto was just okay. It wasn't bad, but it wasn't anything special either.
Prayer gold
[email protected]The risotto was a little too soupy for my liking. I think I would have reduced the amount of liquid next time.
Ocolotl X
[email protected]I found this risotto to be a bit too bland for my taste. I would recommend adding some more salt and pepper.
Anoemuaghan Winifred
[email protected]I've made this risotto several times now and it's always a success. It's a great weeknight meal because it's quick and easy to make.
Suvo Suvo roy
[email protected]This risotto was a hit at my dinner party. Everyone raved about the taste and texture.
Mariyam Kashif
[email protected]I'm not a big seafood fan, but I loved this dish! The shrimp were cooked perfectly and the risotto was so creamy and flavorful.
Medhi Da dix
[email protected]This risotto was an absolute delight! The flavors of the shrimp and peas blended perfectly with the creamy rice. My family couldn't get enough of it.