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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

Instant Quick Shrimp Risotto

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By: Family Circle
Posted in: Dinner


  • 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



  1. 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.

  2. in nonstick pan heat 2Tbsp of butter over medium heat, add 1lbs peeled shrimp. Season with salt & pepper and cook for 3 minutes.

  3. Add 1 cup frozen peas thawed. Cook 1 minute.

  4. 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.

Recipe Notes

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.


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Credit: Family Circle February 2019