2 pounds uncooked shrimp (26-30 per pound), peeled and deveined
4 tablespoons unsalted butter, divided
1/2 cup Italian salad dressing
1 pound fresh asparagus, trimmed
1 small onion, finely diced
1-2/3 cups uncooked arborio rice
1 cup white wine
4 cups reduced-sodium chicken broth
1/2 cup shredded Parmesan cheese, divided
Salt and pepper to taste
Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, add 3 minced garlic cloves; cook 1 minute. Add shrimp; cook and stir until shrimp begin to turn pink, about 5 minutes. Add 1 tablespoon butter and Italian salad dressing; stir until butter melts. Add asparagus; cook until tender, 3-5 minutes. Remove and keep warm.
Warm the remaining 3 tablespoons butter until melted. Add diced onion; cook until tender, 4-5 minutes. Add remaining 6 minced garlic cloves; cook 1 minute. Add rice; cook and stir for 2 minutes. Stir in 1/2 cup wine; cook and stir until absorbed. Add remaining 1/2 cup wine, broth and 1/4 cup cheese. Press cancel.
Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 8 minutes; quick-release pressure. Serve shrimp mixture over risotto. Season with salt and pepper. Sprinkle with remaining 1/4 cup 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.