Asiago Shrimp Risotto
A creamy Arborio rice risotto pressure-cooked with white wine and chicken broth, finished with asiago cheese, shrimp and fresh herbs.
🍳 Cook: 12 min
Ingredients
| 3 tbsp | 45 ml | butter |
| 1 | small yellow onion, finely chopped | |
| 2 cloves | garlic, minced | |
| 1 1/2 cups | 360 ml | Arborio rice |
| 2 tbsp | 30 ml | dry white wine |
| 4 cups | 960 ml | chicken broth (3 cups + 1 cup, divided) |
| 1 tsp | 5 ml | kosher salt |
| 1/2 tsp | 2.5 ml | pepper |
| 1 lb | 455 g | medium shrimp, thawed, peeled, deveined |
| 3/4 cup | 180 ml | asiago cheese, grated |
| 1/4 cup | 60 ml | flat-leaf parsley, finely chopped |
| 2 tbsp | 30 ml | fresh tarragon (or 2 tsp dried tarragon) |
Instructions
- Add butter to the Instant Pot. Using the display panel select the SAUTÉ function.
- When butter is melted, add onion and garlic. Cook and stir until onion is softened, 3-4 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, then add 3 cups chicken broth, salt and pepper. Stir to combine.
- Secure the lid, making sure the vent is closed.
- Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 12 minutes.
- When the time is up, quick-release the remaining pressure. Select CANCEL to turn the pot off, then select the SAUTÉ function.
- Stir in the shrimp and the remaining 1 cup of broth. Cook, stirring occasionally, until the shrimp are opaque, 3-5 minutes. Stir in cheese until melted, then fold in herbs. Serve immediately.
Recipe Notes: *The Manual and Pressure Cook buttons are interchangeable.