Risotto with Shrimp
Creamy Arborio rice risotto pressure cooked with white wine and chicken broth, finished with Parmesan and topped with sautéed shrimp and parsley.
⏱️ Prep: 10 min🍳 Cook: 17 min
Ingredients
| 3 tablespoons | 45 ml | olive oil, or as needed, divided |
| 3/4 pound | 340 g | shrimp, peeled and deveined |
| 1/4 | onion, diced | |
| 1 1/2 cups | 360 ml | Arborio rice |
| 1 teaspoon | 5 ml | salt |
| 1/4 teaspoon | 1.3 ml | ground black pepper |
| 2 tablespoons | 30 ml | white wine |
| 3 3/4 cups | 900 ml | chicken broth |
| 3/4 cup | 180 ml | grated Parmesan cheese |
| 1 1/2 tablespoons | 23 ml | chopped fresh parsley |
Instructions
- Heat 2 tablespoons olive oil in inner steel pot of pressure cooker set to Sauté on High. Sauté shrimp in hot oil until browned, 1 to 2 minutes. Transfer shrimp to a plate.
- Sauté onion, adding remaining oil as needed, in inner steel pot until golden, 4 to 6 minutes. Stir rice, salt, and black pepper into onion.
- Pour white wine over rice and stir, scraping up any browned bits of food at the bottom of the pot with a wooden spoon. Pour chicken broth into pot; press Cancel to stop Sauté.
- Lock pressure cooker lid in place and set steam vent handle to Sealing. Select Pressure Cook (Manual) and cook on High Pressure for 12 minutes. Turn the steam vent handle to Venting to quick-release pressure.
- Stir Parmesan cheese into risotto until melted. Spoon risotto onto plates, top with shrimp, and garnish with parsley.
Mealthy Tip: Leave out the shrimp for a vegetarian version!