Instant Pot® Cajun Shrimp Risotto recipe
All Recipes Seafood Shellfish Shrimp
Ingredients
- 2 tablespoons butter 1 small shallot, minced 2 cloves garlic, minced ¾ cup Arborio rice 2 tablespoons dry white wine (such as Chardonnay) 2 cups chicken broth, divided ½ teaspoon salt ¼ teaspoon ground black pepper ½ pound frozen medium shrimp - thawed, shelled, and deveined ⅓ cup grated Parmesan cheese 2 tablespoons finely chopped fresh flat-leaf parsley ½ teaspoon Cajun seasoning, or to taste
Nutrition Info
- 597.2 caloriescarbohydrate: 73.9 gcholesterol: 220.9 mgfat: 17 gfiber: 1.3 gprotein: 31.3 gsaturatedFat: 9.9 gservingSize: -sodium: 2352.1 mgsugar: 1.9 gtransFat: : -unsaturatedFat: : -
Directions Instant Pot® Cajun Shrimp Risotto
Directions
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Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Once the panel reads HOT, add butter, shallot, and garlic. Cook and stir until fragrant, about 2 minutes. Add rice and cook, stirring, 1 minute more. Add wine and quickly deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot. Add 1 1/2 cups chicken broth, salt, and pepper. Stir to combine. Cancel Saute mode.
Close and lock the lid. Select high pressure according to manufacturer's instructions, set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Select Saute function.
Stir in shrimp and the remaining 1/2 cup of broth. Cook, stirring occasionally, until the shrimp are opaque, 3 to 5 minutes. Stir in Parmesan cheese until melted, then add parsley. Serve immediately and sprinkle with Cajun seasoning to taste.