Parmesan Shrimp Risotto
Recipe 37 from the cookbook — a quick pressure-cooker jasmine-rice risotto with shrimp, frozen vegetables, lemon and parmesan. Bulgarian title in source: "Ризото от скариди".
⏱️ Prep: 10 min🍳 Cook: 5 min
Ingredients
| 1 lb | 455 g | frozen shrimp |
| 1/4 cup | 60 ml | parmesan cheese, shredded |
| 1/4 cup | 60 ml | frozen vegetables |
| 1 tbsp | 15 ml | fresh lemon juice |
| 2 tbsp | 30 ml | butter |
| 1 cup | 240 ml | water |
| 1 cup | 240 ml | jasmine rice |
| — | pepper | |
| — | salt |
Instructions
- Add butter into the instant pot and set the pot on sauté mode.
- Add rice, lemon juice, water, pepper, and salt and stir well.
- Add frozen vegetables and shrimp on top.
(The source screenshot was cut off after this step. Reconstructed from classic proportions, source was image-only for the remaining steps:) 4. Seal the instant pot with a lid and cook on manual high pressure for about 5 minutes. 5. Once done, do a quick pressure release and open the lid. 6. Stir in the shredded parmesan cheese, adjust salt and pepper, and serve.