½-1lbshelled, deveined, raw shrimp somewhere between 26/30 - 31/35 in size
1fresh garlic clovechopped
⅛tsp black pepper
2shallots thinly sliced
3garlic cloves chopped
1 ½cupsuncooked arborio rice (risotto)
½cupwhite wine you do not want a sweet white wine. Chardonnay is a great pick for this recipe.
3 ½cupschicken stock or broth
1cupfresh shredded parmesan cheese
½cuphalf & half
1bundle fresh asparagus (about 25-30 sprigs)woody stem removed - remaining tender asparagus cut into 1 inch pieces.
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!
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!