Instant Pot Shrimp Risotto is arborio rice flavored with white wine, lemon, and parmesan cheese, then topped with fresh asparagus and shrimp, all cooked together in your electric pressure cooker.
1bundle fresh asparagus (about 25-30 sprigs)woody stem removed - remaining tender asparagus cut into 1 inch pieces.
Instructions
Marinate & Saute the Shrimp
Combine 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. Set it aside for 30 minutes to an hour.
Turn the Instant Pot onto saute mode and add 1 tablespoon olive oil. Once the pot reads "hot" on the display screen pour all the shrimp into the pot and saute for 3 minutes, flipping halfway through Remove the shrimp from the pot and set aside. Note: if you are using a full pound of shrimp you will want to saute them in two batches.
Make the Instant Pot Risotto
Add 2 sliced shallots and 2 garlic cloves (if you need more olive oil go ahead and add 1 tbsp). Soften/saute for 2 minutes. Add the 1 ½ cups risotto and stir around the pot for an additional minute.
Pour the ½ cup white wine into the pot and deglaze the bottom by scraping up ALL the browned bits. NOTE: this step is very important to help prevent the dreaded "burn" notice.
Add the 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.
Move quickly for this step, you want to retain the heat in the pot as much as possible! Have your milk measured, parmesan grated, and asparagus cut.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 of the risotto. 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!
Notes
Storing & Reheating:Store the leftover Instant Pot Shrimp Risotto in the fridge, in an airtight container, for up to 4 days.This dish reheats perfectly in the microwave. Simply place a portion on a microwave safe plate and heat for 1 minute, give it a stir and microwave for an additional 20-30 seconds.Also check out this Instant Pot Mushroom Risotto recipe!