Description
This Instant Pot Shrimp Risotto is a flavorful and creamy dish that is quick and easy to make. The combination of shrimp, asparagus, and Parmesan cheese creates a delicious meal that is perfect for any occasion.
Ingredients
Units
Scale
For the Risotto:
- 1 teaspoon olive oil
- 1/2 cup diced onions (white onions)
- 3 garlic cloves, minced
- 1 tablespoon unsalted butter
- 1 1/2 cups arborio rice
- 1/2 cup dry white wine (Pinot Grigio or Chardonnay)
- 3 1/2 cups broth (Seafood, chicken, or vegetable broth)
- 1/2 cup grated parmesan reggiano cheese
For the Shrimp:
- 1 pound raw shrimp, peeled and deveined
- Old Bay Seasoning (to taste)
- Salt and pepper (to taste)
- 1 cup fresh spinach
- 7 oz asparagus, chopped into small pieces
- 2–3 tablespoons fresh lemon juice (optional)
Instructions
- Saute Onions and Garlic: Turn the Instant Pot to the saute function. Cook onions and garlic in olive oil until soft and fragrant.
- Add Rice and Liquids: Add butter, rice, white wine, and broth to the pot. Stir until coated.
- Pressure Cook: Seal the lid and set to High-Pressure Cooking for 8 minutes.
- Prepare Shrimp: Season shrimp with Old Bay, salt, and pepper.
- Final Steps: Quick release steam, add shrimp, cheese, spinach, and asparagus. Cook until shrimp is pink and ingredients are cooked.
- Finish and Serve: Drizzle with lemon juice, adjust seasoning, and serve.
Notes
- You can make the recipe on the stove following the arborio rice package instructions.
- If you prefer softer asparagus, steam or saute it before adding to the risotto.
- You can make your own seafood seasoning or use your preferred seasoning.
- Wine can be substituted with additional broth.
Nutrition
- Serving Size: 1 serving
- Calories: 440 kcal
- Fat: 12g
- Carbohydrates: 48g
- Protein: 29g
