Featured

Pressure Cooker Risotto with Shrimp and Asparagus Recipe

5 2 2
Pressure Cooker Risotto with Shrimp and Asparagus Recipe
Pressure Cooker Risotto with Shrimp and Asparagus Recipe photo by Taste of Home
Publisher Photo

Pressure Cooker Risotto with Shrimp and Asparagus Recipe

Read Reviews
5 2 2
Publisher Photo
This speedy method of cooking risotto works every time! —Kim Gray, Davie, Florida
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 30 min
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 30 min

Ingredients

  • 3 tablespoons unsalted butter
  • 1 small onion, finely diced
  • 6 garlic cloves, minced
  • 1-2/3 cups uncooked arborio rice
  • 1 cup white wine
  • 4 cups reduced-sodium chicken broth
  • 1/2 cup shredded Parmesan cheese, divided
  • 2 tablespoons olive oil
  • 3 garlic cloves, minced
  • 2 pounds uncooked shrimp (26-30 per pound), peeled and deveined
  • 1 tablespoon unsalted butter
  • 1/2 cup Italian salad dressing
  • 1 pound fresh asparagus, trimmed
  • Salt and pepper to taste

Directions

In a 6-qt. electric pressure cooker, select saute setting and adjust for high heat; warm butter until melted. Add onion; cook 4-5 minutes. Add garlic; cook 1 minute. Add rice; cook and stir 2 minutes. Stir in 1/2 cup wine; cook and stir until absorbed. Add remaining wine, broth and 1/4 cup cheese. Lock lid; make sure vent is closed. Select manual setting; adjust pressure to high. Set the time for 8 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions; stir.
Meanwhile, heat oil in a large skillet over medium-high heat. Add garlic; cook 1 minute. Add shrimp; cook and stir until shrimp begin to turn pink, about 5 minutes. Add butter and dressing; stir until butter melts. Reduce heat. Add asparagus; cook until tender, 3-5 minutes. Serve over risotto. Season with salt and pepper. Sprinkle with remaining cheese. Yield: 8 servings

Test Kitchen tips
  • To make risotto on the stovetop, bring broth to a simmer; keep hot. In a saucepan, heat butter over medium-high heat. Add onion; cook 3 minutes. Add garlic and rice; cook and stir 2 minutes. Stir in wine; cook until wine is absorbed. Stir in 1 cup hot broth. Reduce heat to maintain a simmer; cook and stir until broth is absorbed. Add remaining broth, 1/2 cup at a time, stirring until broth has been absorbed after each addition, until rice is tender. Prepare shrimp & asparagus as directed above.
  • Thinking of doubling the recipe? Just make sure you don't go over the maximum fill line inside the pressure cooker.
  • Originally published as Pressure Cooker Risotto with Shrimp and Asparagus in Taste of Home April/May 2018

    Nutritional Facts

    1 serving: 424 calories, 15g fat (6g saturated fat), 157mg cholesterol, 661mg sodium, 39g carbohydrate (3g sugars, 1g fiber), 26g protein.

    Popular Videos

    • 3 tablespoons unsalted butter
    • 1 small onion, finely diced
    • 6 garlic cloves, minced
    • 1-2/3 cups uncooked arborio rice
    • 1 cup white wine
    • 4 cups reduced-sodium chicken broth
    • 1/2 cup shredded Parmesan cheese, divided
    • 2 tablespoons olive oil
    • 3 garlic cloves, minced
    • 2 pounds uncooked shrimp (26-30 per pound), peeled and deveined
    • 1 tablespoon unsalted butter
    • 1/2 cup Italian salad dressing
    • 1 pound fresh asparagus, trimmed
    • Salt and pepper to taste
    1. In a 6-qt. electric pressure cooker, select saute setting and adjust for high heat; warm butter until melted. Add onion; cook 4-5 minutes. Add garlic; cook 1 minute. Add rice; cook and stir 2 minutes. Stir in 1/2 cup wine; cook and stir until absorbed. Add remaining wine, broth and 1/4 cup cheese. Lock lid; make sure vent is closed. Select manual setting; adjust pressure to high. Set the time for 8 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions; stir.
    2. Meanwhile, heat oil in a large skillet over medium-high heat. Add garlic; cook 1 minute. Add shrimp; cook and stir until shrimp begin to turn pink, about 5 minutes. Add butter and dressing; stir until butter melts. Reduce heat. Add asparagus; cook until tender, 3-5 minutes. Serve over risotto. Season with salt and pepper. Sprinkle with remaining cheese. Yield: 8 servings

    Test Kitchen tips
  • To make risotto on the stovetop, bring broth to a simmer; keep hot. In a saucepan, heat butter over medium-high heat. Add onion; cook 3 minutes. Add garlic and rice; cook and stir 2 minutes. Stir in wine; cook until wine is absorbed. Stir in 1 cup hot broth. Reduce heat to maintain a simmer; cook and stir until broth is absorbed. Add remaining broth, 1/2 cup at a time, stirring until broth has been absorbed after each addition, until rice is tender. Prepare shrimp & asparagus as directed above.
  • Thinking of doubling the recipe? Just make sure you don't go over the maximum fill line inside the pressure cooker.
  • Originally published as Pressure Cooker Risotto with Shrimp and Asparagus in Taste of Home April/May 2018

    Select the Newsletters that interest you to subscribe

    By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

    Please enter a valid email

    You Are successfully subscribed

    ERROR! Please try Again

    Reviews forPressure Cooker Risotto with Shrimp and Asparagus

    My Review
    Click stars to rate
    Loading Image
    Any changes to your rating or review will appear where you originally posted your review
    Sort By :

    Average Rating
    MY REVIEW
    Nan_3 User ID: 6005485 286122
    Reviewed Apr. 4, 2018

    "Will be making this again! Maybe I'll try it with chicken next time. Forgot to get the shredded parmesan, so I used the Mexican 5 cheese. Yummy!"

    MY REVIEW
    Debra Torres User ID: 4566970 286101
    Reviewed Apr. 4, 2018

    "This was amazing. I’ve tried a different version of this recipe without the pressure cooker before, and the risotto was so time consuming. Using the pressure cooker makes this recipe perfect for a delicious weeknight meal. I’m keeping this one."

    Loading Image

    Similar Recipes

    More from Taste of Home