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Pressure Cooked Shrimp And Asparagus Risotto Exps Tham18 206558 B10 09 1b 22

Pressure-Cooker Risotto with Shrimp and Asparagus

TOTAL TIME: Prep: 35 min. Cook: 10 min. YIELD: 8 servings.
This speedy method of making risotto works every time! —Kim Gray, Davie, Florida

Ingredients

  • 2 tablespoons olive oil
  • 9 garlic cloves, minced, divided
  • 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

Directions

  • 1. 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.
  • 2. 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.
  • 3. 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.

Nutrition Facts

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

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