Click for Cookbook LOGIN
"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Instant Pot Shrimp Risotto Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Instant Pot Shrimp Risotto, by , is from The Abraham/VerColen Family and Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Trina Abraham

Category:
Category:

Ingredients:  
Ingredients:  
1 shallot
2 cloves garlic
4 T. unsalted butter
salt and pepper to taste
1 ˝ c. arborio rice
3 sprigs fresh thyme
⅓ c. dry white wine
1 8-oz. bottle clam juice
3 c. hot water
1 lb. large shrimp; peeled and deveined
˝ c. frozen peas
2 T. grated parmesan cheese
˝ t. finely grated lemon zest; plus more for topping
Lemon wedges for serving

Directions:
Directions:
1. Set Instant Pot to sauté on the medium setting. Chop the shallot and garlic. When pot is hot, add 2 T. butter, then add the shallot, garlic and a pinch each of salt and pepper. Cook, stirring, until softened, about 3 minutes. Stir in the rice and thyme sprigs and cook until rice is toasted, about 3 minutes. Stir in wine, scraping the bottom of the pot, and cook until evaporated, about 30 seconds. Turn off sauté function.
2. Stir in clam juice and 3 c. hot water into the pot. Close the lid and turn the steam valve to the sealing position. Set the pot to cook on high pressure for 5 minutes. When the time is up, turn the valve to the venting position and release steam completely. Carefully open the lid.
3. Season the shrimp with salt and pepper and add to the pot. Stir in the peas. With the pot still turned off, close the lid and let the shrimp cook through, about 5 minutes.
4. Add the parmesan and lemon zest to the risotto; stir in the remaining 2 T. butter until melted. Add a few dashes of water to loosen, if necessary. Discard the thyme sprigs. Divide among bowls. Top with lemon zest and serve with lemon wedges.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
40 minutes
Personal Notes:
Personal Notes:
I think this is equivalent to a fancy restaurant meal! It was so delicious and not hard to make. This was one of the first and few meals I have made with my Instant Pot because I have been afraid of the thing! Totally worth going out of my comfort zone and trying!

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 1,500,000 in our family cookbooks!

 

Bookmark and Share

 

 

1W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 1,500,000 in our family cookbooks!