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Topic: Instant Pot Shrimp Risotto  (Read 5033 times)
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MareMare
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« on: October 27, 2016 09:48:29 AM »

So, apparently you can make delicious, creamy risotto in a pressure cooker! Who knew? Since I'm now obsessed with my Instant Pot (electric pressure cooker) I had to try this out. As usual I make up my own recipes as I go along based on bits and pieces of what I find here and there.



Shrimp Risotto

2 T oil, divide
3/4 cup diced shallot
1 bunch sliced green onion, white and green separated
3 cloves garlic, minced
8 ounces mushrooms, sliced

2 cups arborio rice
1/2 cup dry white wine
4 cups hot chicken or vegetable broth
4 sprigs of thyme, or 1 t dried
1/2 t black pepper
1/2 t salt
1/2 t granulated garlic
1/4 t red pepper flakes
1 lb shrimp, shelled and deveined (I used the 41-50 size)

1/2 cup shredded parmesan cheese
1/4 cup half and half
1/4 cup chopped Italian parsley
reserved green parts of green onions
3/4 cup frozen green peas


Using the saute function on your Instant Pot, heat 1 t of oil and saute the shallot, garlic, mushrooms, and white parts of the green onion until soft. Remove from pot or push to the outside of pot leaving space in middle. Add 1 T of oil to the middle and add rice, stirring until lightly golden. Add shallot mix back in if you had previously removed it. Add the wine and deglaze the bottom of the pan, and continue stirring until wine is absorbed and the alcohol smell disappears. Add all the other ingredients through the shrimp.

Stir and lock the lid in place and set for 7 minutes, manual pressure. It might take 10-15 minutes to come to pressure. As soon as the 7 minutes of pressure is up, carefully do a quick release and wait for the steam to subside. Carefully open the lid and stir in the rest of the ingredients. Taste and see if you need to adjust seasoning with additional salt/pepper/red pepper flakes. Wait a moment for the peas to warm up and then serve, garnishing each plate with more Parmesan cheese if you like.

I was a bit worried that the shrimp would be overcooked but they were delicious and perfect, not tough or rubbery at all!

You can of course make this in a pot on the stove using traditional risotto methods, but you may need more broth since none of the liquids are lost in the pressure cooking process.

« Last Edit: March 13, 2017 02:31:02 PM by MareMare » THIS ROCKS   Logged

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« Reply #1 on: October 27, 2016 10:59:54 AM »

I love risotto!  This looks seriously awesome.
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« Reply #2 on: October 27, 2016 12:34:36 PM »

YUMMMM!
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« Reply #3 on: October 27, 2016 07:32:18 PM »

Good to know - I used to use my Cuisinart electric PC more, but have put it aside for the last little while.  But I loved stews and the like in it - they were so tender and flavourful.  This makes me want to pull it out again, especially now that my stove is on the fritz.
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« Reply #4 on: October 28, 2016 07:27:28 AM »

This looks fabulous! They should change the name to magic pots!
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