Shrimp Risotto with Herbs
Ready in about 50 minutes | Servings 4. Per serving: 334 Calories; 8.5g Fat; 36.1g Carbs; 30.9g Protein; 3.1g Sugars.
🍳 Cook: 50 min
Nutrition
334
Calories
30.9g
Protein
36.1g
Carbs
8.5g
Fat
Ingredients
| 1 pound | 455 g | shrimp, deveined |
| 2 tablespoons | 30 ml | fresh chives |
| 1 cup | 240 ml | wild rice |
| 1 cup | 240 ml | chicken broth |
| 1 | rosemary sprig | |
| 1 | thyme sprig | |
| 1/2 teaspoon | 2.5 ml | ground black pepper |
| 1 teaspoon | 5 ml | garlic, minced |
| 2 | bell peppers, chopped | |
| 1/2 teaspoon | 2.5 ml | cayenne pepper |
| 2 tablespoons | 30 ml | olive oil |
| 1 | leek, chopped | |
| 1 teaspoon | 5 ml | kosher salt |
Instructions
- Press the "Sauté" button and heat the olive oil. Once hot, sauté the leek until just tender or about 3 minutes.
- Then, stir in the garlic and peppers. Continue to cook for 3 minutes more or until they are tender and fragrant.
- Add the wild rice, broth, and seasonings to the inner pot.
- Secure the lid. Choose the "Manual" mode and cook for 30 minutes at High pressure. Once cooking is complete, use a natural pressure release for 10 minutes; carefully remove the lid.
- Add the shrimp to the inner pot.
- Choose the "Manual" mode and cook for 3 minutes at High pressure. Once cooking is complete, use a quick pressure release; carefully remove the lid.
- Serve garnished with fresh chives and enjoy!