Description
Indulge in the creamy decadence of Instant Pot Shrimp Risotto, a dish that brings together tender arborio rice, vibrant asparagus, and zesty lemon to create a satisfying meal perfect for any occasion.
Ingredients
Scale
- 1 teaspoon olive oil
- 1/2 cup diced onions
- 3 garlic cloves (minced)
- 1 tablespoon unsalted butter
- 1 1/2 cups arborio rice
- 1/2 cup white grape juice
- 3 1/2 cups broth (chicken or vegetable)
- 1/2 cup grated Parmesan cheese
- 1 pound raw shrimp (peeled and deveined)
- Old Bay seasoning
- Salt and pepper to taste
- 1 cup fresh spinach
- 7 oz asparagus (chopped)
- 2–3 tablespoons fresh lemon juice
Instructions
- Set the Instant Pot to sauté mode. Add olive oil, onions, and garlic; cook for about 3–4 minutes until fragrant.
- Stir in butter until melted, then add arborio rice and coat well.
- Pour in white grape juice and broth; stir to combine.
- Seal the lid and set the Instant Pot to high pressure for 8 minutes.
- While cooking, season shrimp with Old Bay seasoning, salt, and pepper.
- Perform a quick release when cooking is finished.
- Switch back to sauté mode; add seasoned shrimp, Parmesan cheese, spinach, and asparagus—stir gently.
- Cook for an additional 3–4 minutes until shrimp are pink and asparagus is tender.
- Drizzle with lemon juice before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Pressure Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 365
- Sugar: 3g
- Sodium: 720mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 155mg