Instant Pot® Shrimp Risotto with Peas recipe
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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
Nutrition Info
- 489.6 caloriescarbohydrate: 65.8 gcholesterol: 145.1 mgfat: 12.9 gfiber: 1.6 gprotein: 23.4 gsaturatedFat: 6.8 gservingSize: -sodium: 433.8 mgsugar: 1.7 gtransFat: : -unsaturatedFat: : -
Directions Instant Pot® Shrimp Risotto with Peas
Directions
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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.