Pressure-Cooker Risotto with Shrimp and Asparagus

Name: Pressure-Cooker Risotto with Shrimp and Asparagus
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 8 servings
Ingredients: 3 tablespoons unsalted butter; 1 small onion, finely diced; 9 garlic cloves, minced, divided; 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; 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

This speedy method of making risotto works every time! —Kim Gray, Davie, Florida

Ingredients

3 tablespoons unsalted butter
1 small onion, finely diced
9 garlic cloves, minced, divided
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
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

Select saute setting on a 6-qt. electric pressure cooker and adjust for high heat; warm butter until melted. Add onion; cook 4-5 minutes. Add six minced garlic cloves; 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 remaining 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.

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.

Nutrition Facts

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

Originally published as Pressure Cooked Shrimp and Asparagus Risotto in Taste of Home April/May 2018

Reviews

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Average Rating:

Nancy

Jul 24, 2018

I made the recipe exactly as shown, and it was absolutely outstanding! My husband loves risotto and I could never get the consistency right on the stovetop, but now with my instant pot and this recipe, it’s better than any restaurant risotto, and so fast and easy! Be sure to use a high quality arborio rice — do not substitute another type of rice in this recipe.
Rellierae

Jun 23, 2018

I love risotto and this is a good recipe. My husband isn't so crazy about it but the shrimp and asparagus won him over! The Parmesan stuck in the pan, I may wait to add it after the rice is done next time. I used grated since that's what I had. That may have made a difference.
Nan_3

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!
Debra Torres

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.