This shrimp risotto comes together in a snap in an Instant Pot so you don't need to stand at the stove and stir.
Preparation Time
10 mins
Cooking Time
30 mins
Total Time
40 mins
Calories
590 Calories
Recipe Instructions
Step 1
Heat seafood stock in a microwave-safe container for about 3 minutes on High. Leave in the microwave until ready to use.
Step 2
Slice green onions. Separate green and white parts.
Step 3
Pour in wine and cook, stirring, until wine evaporates, about 30 seconds. Stir in the heated seafood stock, making sure contents of the pot move freely. Turn off Saute function.
Step 4
Add grated Parmesan cheese and remaining 1 tablespoon butter, stirring until butter is melted. Serve with fresh parsley and lemon wedges.
Step 5
Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
Step 6
Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Melt 1 tablespoon butter. Add garlic and white part of the green onions. Season with salt and pepper and cook, stirring, until onion has softened and garlic is fragrant, about 2 1/2 minutes. Add rice and thyme. Saute, stirring occasionally, until rice begins to have a little color, about 3 minutes.
Step 7
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Add shrimp, peas, and reserved green onion tops. Close the lid and allow the shrimp to cook using the Keep Warm function, about 7 minutes. Open lid and check to see if shrimp are done.
Ingredients
1 pinch salt and ground black pepper to taste
2 tablespoons dry white wine
3 green onions
1 large clove garlic, minced
1 tablespoon chopped fresh flat-leaf parsley
2 tablespoons unsalted butter, divided
2 cups seafood stock
4 lemon wedges for garnish
1 pinch pinch dried thyme
1 tablespoon freshly grated Parmesan cheese, or more to taste
