Instant Pot Shrimp Risotto with asparagus is a creamy arborio rice recipe with flavors of white wine, lemon, and parmesan cheese all cooked in your electric pressure cooker without a watchful eye! This is a wonderful one pot dinner.

If you are looking for an Instant Pot Risotto recipe without seafood or meat, check out this recipe for Instant Pot Mushroom Risotto or Instant Pot Classic Risotto!

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What is Risotto

Risotto is any dish that is cooked with arborio rice, which is an Italian rice that is short and fat. During the cooking it releases a lot of rice starch making it a creamy rice.

Normally arborio rice is a labor intensive dish to make, slowly pouring hot chicken broth or water over the rice throughout the cooking process.

In the Instant Pot the arborio rice cooks without any babysitting. Pop it all in the electric pressure cooker and let it do it’s thing!

Instant Pot Risotto Ingredients

Shrimp – Large shrimp is perfect for this recipe, see more about the shrimp below.

Arborio Rice – Is essential for risotto. Its high starch content is what creates that naturally creamy texture without heavy cream. You can read more about arborio rice above.

Lemon – the zest adds a bright citrus flavor without adding liquid. Always zest before juicing, and only take the yellow part - the white pith is bitter.

Garlic – Just enough to flavor the shrimp and risotto without overpowering. Fresh garlic makes a big difference here compared to jarred.

Shallots – Milder and slightly sweeter than onions, which keeps the risotto delicate and restaurant-style rather than heavy.

White Wine – Adds more complex flavor than just using chicken broth. Use a white wine that is not sweet. Also use something you would actually drink and you can serve it with dinner.

Chicken Stock or Broth – Using stock instead of water is what keeps Instant Pot risotto from tasting flat.

Parmesan – Freshly shredded melts smoothly and gives the risotto depth of flavor. Pre-shredded doesn't melt nearly as well.

Half and Half – This makes the risotto creamy without tipping it into "cream sauce" territory.

Asparagus – Adds freshness, and a little snap that balances the creamy rice. Cutting it small ensures it cooks evenly and stays tender, not stringy.

Best Shrimp For Instant Pot Risotto

You can use fresh or frozen shrimp, just like in this Skillet Cajun Shrimp recipe. I recommend using a large or extra large shrimp, sized between 26/30 to 31/35. That just means that there will be between 26-35 shrimp per pound.

If you choose to use frozen shrimp you will want to thaw it in the fridge overnight, then rinse and dry before using.

If you forgot to thaw your shrimp you can place the frozen shrimp in a bowl of warm water (not hot water!!), changing it every few minutes until it is thawed completely.

How to Make Risotto With Shrimp

This Risotto recipe has such bright and fresh flavors from the lemon, asparagus and white wine. Yet is still so comforting from the starchy rice, milk, and parmesan cheese. It’s the best of both worlds!

It comes together easily, it just requires a few steps:

Start by marinating the shrimp by combining the shrimp, 1 tablespoon olive oil, 2 teaspoon lemon zest, 1 chopped garlic clove, ½ teaspoon kosher salt. Stir it all together so the lemon zest coats the shrimp then set it aside for 30 minutes to an hour.

Once you are ready to cook, turn the Instant Pot onto saute mode and add 1 tablespoon olive oil. Saute the marinated shrimp for 3 minutes, flipping halfway through. If you are making a pound of shrimp you will want to saute them in two batches so you don’t overcrowd the pot.

Remove the shrimp from the pot and set aside.

Now add 2 sliced shallots and 2 garlic cloves (if you need more olive oil go ahead and add 1 tbsp) and saute for about 2 minutes. Add the 1 ½ cups risotto and stir around the pot for an additional minute.

Deglaze the bottom of the pot by pouring in ½ cup white wine while it is still on saute mode. Scrape up ALL the browned bits. NOTE: this step is very important to help prevent the dreaded “burn” notice.

Pour in 3 ½ cups chicken stock, ¼ cup fresh lemon juice, and 1 teaspoon salt to the rice mixture.

Pop the lid on the pot and lock the pressure vent to “seal”. Set the pot to cook on pressure mode for 7 minutes. Do a 10 minute natural release, then release any additional pressure with a quick release. Don’t remove the lid until you are ready:

Add the ½ cup half & half and 1 cup shredded parmesan cheese, give the risotto a stir. Add the chopped asparagus and stir into the hot risotto. Lay the shrimp on top. Close the lid (or place just place it on top) for 5-8 minutes, to keep the heat in and soften the asparagus and finish cooking the shrimp.

Taste the risotto for additional seasoning (salt, pepper, lemon juice, or lemon zest), and serve!

Variations

• Lemon Garlic Shrimp Risotto Add extra lemon zest and a little more garlic, then finish with chopped parsley or basil.
• Spring Vegetable Shrimp Risotto Add peas, spinach, or zucchini at the end for more color and freshness.
• Asparagus & Mushroom Shrimp Risotto Sauté sliced mushrooms with the shallots for a deeper, savory base.
• Spicy Shrimp Risotto Add red pepper flakes or a pinch of cayenne for gentle heat.

Tips For Making Risotto With Shrimp

Rinsing your Rice

All rice has a certain amount of rice starch on the outside. That is why when you are making “fluffy” white rice or basmati rice and you individual grains of cooked rice you will want to rinse any extra starch before you start the cooking process.

With a risotto dish you actually want to leave that extra starch. It contributes to the creamy texture that makes risotto SO good!

What to Serve With Shrimp and Asparagus Risotto

This shrimp risotto is really a complete meal on its own; you've got the protein, starch, and veggies all in one bowl. That said, it's especially good with some warm crusty table bread, a little olive oil for dipping, and a small bowl of assorted olives.

Storing

This Instant Pot Shrimp Risotto stores surprisingly well, which makes it great for lunch the next day. Let leftovers cool, then transfer to an airtight container and refrigerate for up to 3 days. Risotto will thicken as it sits, so when reheating, add a splash of chicken broth, water, or half & half and warm gently, stirring often, to bring back that creamy texture.