Instant Quick Shrimp Risotto
“I recently got an Insta Pot, and I can’t stop making things in it. My current fave is a sweet potato and turkey chili” – Amy
“It’s much quieter at the dinner table than it used to be, so I like to put on NPR so we can listen to all things considered” – Nick
- 4Tbsp Butter
- 2 Shallots (Chop & sautéed)
- 1.5 Cups Arborio Rice
- 2 Garlic Cloves
- 1/2 Cup Dry White Wine
- 1 Quart Seafood Stock
- 1 LB Shrimp
- 1/4 tsp salt & pepper
- 1 Cup Frozen Peas
- 1/4 Grated Parmesan
- 2 Tbsp Minced Chives
In instant add butter, and chopped shallots and sauce with butter. Add Rice & Garlic cloves minced, add white wine. Add 1 quart seafood stock and seal and cook on manual for 9 minutes.
in nonstick pan heat 2Tbsp of butter over medium heat, add 1lbs peeled shrimp. Season with salt & pepper and cook for 3 minutes.
Add 1 cup frozen peas thawed. Cook 1 minute.
Release pressure on rice and uncover. Stir in shrimp and peas, add 1/4 cup grated parmesan cheese and 2Tbsp minced chives. Season with salt and pepper.
Tip: Reheat leftover Risotto; place in small saucepan over medium adding a little water, or broth to loosen it up not not so much that it gets mushy. take off heat as soon as warm.