
Instant Pot Shrimp Risotto with Peas
Cost $25, save $20
Source: Recommended by CookPal
- 25 Min
- 6 Servings
- $25
Instant Pot Shrimp Risotto with Peas
Cost $25, save $20
Source: Recommended by CookPal
- 25 Min
- 6 Servings
- $25
INGREDIENTS
Base Ingredients
- 4 tablespoons unsalted butter, divided
- 1 tablespoon olive oil
- 1 shallot, diced
- 3 cloves garlic, minced
- 2 cups Arborio rice
- ⅓ cup dry white wine
- 4 cups low-sodium chicken broth
- 1 (8 ounce) bottle clam juice
- 1 teaspoon fresh thyme leaves
- ¼ teaspoon red pepper flakes
Protein and Seasoning
- 🍤 1 pound large shrimp, peeled and deveined
- 1 pinch paprika
- 🧂 Salt, to taste
- 🧂 Ground black pepper, to taste
Add-ins for Texture and Flavor
- ½ cup frozen peas, thawed
- 🧀 ½ cup grated Parmesan cheese
STEPS
Turn on the Instant Pot and select Saute function on normal. Add 2 tablespoons butter, olive oil, shallot, and garlic. Cook until softened, about 1 minute.
Stir in rice. Cook until coated and toasted, about 3 minutes. Add wine and cook until it evaporates, about 1 minute.
Turn off Saute function. Stir in chicken broth, clam juice, thyme, and red pepper flakes. Close and seal the lid. Select high pressure for 6 minutes.
Allow pressure to build for about 10-15 minutes. Release pressure using natural-release method for 5 minutes, followed by the quick-release method.
While pressure is releasing, melt 1 tablespoon butter in a skillet over medium-high heat. Add shrimp, season with paprika, salt, and pepper. Cook until opaque, about 3 minutes.
Unlock and remove the lid on the Instant Pot. Stir shrimp, peas, Parmesan cheese, and remaining butter into the rice mixture. Divide among bowls and serve.
NUTRIENTS
Per 1 serving🔥
490
Calories
- 23Protein
- 66Carbs
- 13Fats
💡 Use high-quality Arborio rice for the creamiest texture.Adjust the amount of red pepper flakes based on your spice tolerance.You can replace shrimp with cooked chicken or tofu for a variation.Serve with a side of garlic bread or a refreshing salad for a complete meal.