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Pressure Cooker / Instant Pot Shrimp and Asparagus Risotto ~ Serves 3
Ready in 30-60 minutes

Creamy risotto with sautéed shrimp, asparagus, and a sprinkle of parmesan is an impressive dish that's impressively easy when a pressure cooker does the work.

1/2 small onion, finely diced
1 clove garlic, minced
1 tablespoon butter
1 cup short grain Arborio rice
3 cups water, divided
1 cup clam juice
1 tablespoon olive oil
1/2 pound small shrimp, peeled and deveined
1/2 bunch asparagus, tough ends removed, stems cut into 1-inch pieces
2 ounces fresh grated Parmesan cheese
salt and pepper, to taste

In a skillet over medium heat, sauté the onion and garlic in butter for 5 minutes. Stir the rice into the skillet and stir until completely coated in the butter.
Transfer the rice mixture to a 1-quart glass or metal dish that will fit inside your pressure cooker. Add 1 cup of water and the clam juice to the dish. Cover the dish tightly with aluminum foil.
Place a trivet or rack in the bottom of the pressure cooker. Add the remaining water. Set the dish with the rice on the trivet.
Secure the pressure cooker lid. Cook the rice for 10 minutes (high pressure). Use the quick release method when the time is up.
Meanwhile, heat the olive oil in a skillet over medium-high heat. Add the shrimp and asparagus. Cook, stirring frequently, until the shrimp just starts to turn pink. Do not cook it completely.
When the rice has finished, open the lid and carefully remove the dish (it will be very hot). Add the shrimp and asparagus to the rice. Stir to combine. Replace the foil cover and return the dish to the pressure cooker.
Secure the pressure cooker lid and cook for 4 minutes. Use the quick release method.
Carefully remove the dish and foil. Stir well. Serve hot with Parmesan cheese and season to taste with salt and pepper.

Nutrition ~ 507 calories, 17 grams fat, 54 grams carbohydrates, 28 grams protein per serving.


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