Lemony Prawn Pea Pressure Cooker Risotto Recipes

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INSTANT POT LEMONY SHRIMP RISOTTO



Instant Pot Lemony Shrimp Risotto image

This 15-minute Instant Pot shrimp risotto is a meal dreams are made of: Restaurant-quality risotto made with simple ingredients in the comfort of your own home! Chicken broth, plump, lemony shrimp, sweet shallots, and wilted spinach add flavor to this simple, hands-off risotto.

Provided by Suzy Karadsheh

Categories     Entree

Number Of Ingredients 10

3 tablespoons extra virgin olive oil, (divided)
1 pound raw large shrimp (16 to 20 per pound), (peeled and deveined)
1 teaspoon kosher salt, (divided)
grated zest of 1 lemon
1/8 teaspoon crushed red pepper, (optional)
1/4 cup chopped shallot
1 1/2 cups Arborio rice
4 cups chicken or vegetable broth (32 ounces)
4 cups torn spinach leaves or baby spinach (about 2 ounces)
1 tablespoon unsalted butter

Steps:

  • Set the Instant Pot or other multicooker to Sauté and add 1 tablespoon of the extra virgin olive oil. When the oil is hot add the shrimp and 1/4 teaspoon of the salt. Sauté the shrimp until just cooked through, 3 to 4 minutes, then transfer to a medium bowl. Press Cancel. Toss the shrimp with the lemon zest and crushed red pepper, if using.
  • Set the Instant Pot to Sauté again. Add the remaining 2 tablespoons olive oil and shallot and cook, stirring frequently, until the shallot begins to soften, 2 to 3 minutes. Add the rice and cook, stirring, until the rice is translucent, about 2 minutes. Add the broth and another 1/2 teaspoon salt. Stir to scrape up any brown bits on the bottom of the pot. Lock the lid and set to cook on high pressure for 6 minutes.
  • When cooking is complete, press Cancel and carefully quick-release the pressure.
  • Stir for a minute or two to thicken the risotto, then add the spinach, butter, and remaining 1/4 teaspoon salt, stirring just until the spinach is wilted. Serve topped with the shrimp and their juices.

Nutrition Facts : Calories 522.4 kcal, Carbohydrate 66.8 g, Protein 26.3 g, Fat 16.4 g, SaturatedFat 3.9 g, TransFat 0.1 g, Cholesterol 150.4 mg, Sodium 1321.8 mg, Fiber 3.3 g, Sugar 1.6 g, UnsaturatedFat 11.1 g, ServingSize 1 serving

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