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Instant Pot Shrimp Risotto with Asparagus

Instant Pot Shrimp Risotto with Asparagus
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Instant Pot Shrimp Risotto with Asparagus is a quick, elegant, and creamy one-pot meal featuring tender shrimp, fresh asparagus, and perfectly cooked Arborio rice. Made effortlessly in an Instant Pot, it combines comforting texture with vibrant flavors and a sophisticated finish, perfect for weeknight dinners or entertaining.

Ingredients

Scale

Rice and Broth

  • 1 ½ cups Arborio rice
  • 4 cups warm chicken or vegetable broth

Seafood and Vegetables

  • 12 oz raw shrimp, peeled and deveined
  • 1 bunch fresh asparagus, trimmed and cut into bite-sized pieces

Aromatics and Seasonings

  • 2 shallots, finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • ½ cup dry white wine
  • 1 teaspoon lemon zest
  • 2 tablespoons lemon juice (freshly squeezed)
  • Salt, to taste
  • Black pepper, to taste

Finishing

  • ½ cup freshly grated Parmesan cheese

Instructions

  1. Step 1: Sauté Aromatics. Select the sauté function on your Instant Pot. Melt the butter and olive oil together, then add the finely chopped shallots and minced garlic. Cook until fragrant and translucent, creating a flavorful base for the risotto.
  2. Step 2: Toast the Arborio Rice. Add Arborio rice to the pot and stir to coat each grain with the buttery, garlicky mixture. Toast the rice briefly to enhance its nutty flavor and prepare it to absorb the broth.
  3. Step 3: Deglaze with White Wine. Pour in the white wine and stir, scraping the bottom of the pot to deglaze. Let it simmer for about a minute until the wine has mostly evaporated, adding acidity and brightness to the rice.
  4. Step 4: Add Broth and Cook Under Pressure. Pour in the warm chicken or vegetable broth and stir gently. Seal the Instant Pot lid and set pressure cooking time to 6 minutes to cook the risotto perfectly without constant stirring.
  5. Step 5: Prepare Shrimp and Asparagus. While the risotto cooks, chop asparagus into bite-sized pieces and pat the shrimp dry. Once cooking is complete, quick-release the pressure and stir in the shrimp and asparagus to gently cook in the residual heat.
  6. Step 6: Finish with Cheese, Lemon, and Seasoning. Stir in grated Parmesan cheese, lemon zest, and lemon juice to brighten flavors. Season with salt and pepper to taste, mixing gently for a creamy, luscious finish.

Notes

  • Use room temperature broth to ensure even cooking without shocking the rice.
  • Add shrimp after pressure cooking to prevent overcooking and maintain tenderness.
  • Allow the risotto to rest a couple of minutes after cooking for flavors to meld and texture to settle.
  • Stir gently after cooking to preserve creamy risotto consistency without breaking the rice grains.
  • Choose fresh asparagus with tender stalks and tight tips for best flavor and color.

Nutrition

Keywords: shrimp risotto, Instant Pot risotto, asparagus risotto, quick risotto, pressure cooker shrimp recipe, gluten free dinner, creamy risotto

Find it online: https://mydishez.com/instant-pot-shrimp-risotto-with-asparagus/