Instant Pot® Shrimp Scampi Risotto recipe
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Ingredients
- 2 tablespoons salted butter 1 tablespoon olive oil 1 shallot, minced 3 cloves garlic, minced 1 cup Arborio rice 1 ½ cups chicken broth ½ pound frozen raw shrimp - peeled, deveined, and tail off ¼ cup Pinot Grigio wine ¼ cup freshly grated Parmesan cheese ½ teaspoon red pepper flakes 1 tablespoon freshly squeezed lemon juice, or to taste 1 teaspoon minced fresh parsley
Nutrition Info
- 721.7 caloriescarbohydrate: 90 gcholesterol: 216.5 mgfat: 22.7 gfiber: 1.6 gprotein: 31.2 gsaturatedFat: 10.2 gservingSize: -sodium: 1311.7 mgsugar: 2.3 gtransFat: : -unsaturatedFat: : -
Directions Instant Pot® Shrimp Scampi Risotto
Directions
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Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function to heat the pot. Add butter and olive oil. Add shallot and garlic to the pot once butter has melted, saute until fragrant, about 2 minutes. Add Arborio rice, cook and stir for 2 minutes. Pour in chicken broth and mix well. Cancel Saute function.
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.
Allow pressure to naturally release for 25 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes.
Unlock and remove the lid. Add frozen shrimp and white wine. Do not stir. Close and lock the lid. Select high pressure according to manufacturer's instructions, set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the quick-release method, about 5 minutes. Unlock and remove the lid. Stir in Parmesan cheese and red pepper flakes. Garnish risotto with a squeeze of lemon juice and parsley.