INSTANT-POT LEMON & SHRIMP RISOTTO

By gbvampy1

Ingredients

• 1 large onion
• 3 cloves garlic
• 4 tbs butter
• 1 1/2 cups rice
• 3 sprigs thyme
• 1/3 cup white wine or broth
• 1/2 cup peas
• 8 oz bottle clam juice
• 1 pound peeled deveined shrimp
• 2 tbs grated cheese
• 1/2 tsp lemon zest
• Lemon wedges

Preparation

Step 1

Set an instant pot to saute. Chop onion and garlic. Add 2 tbs butter to pot, add onion, garlic, salt and pepper, cook 3 min. Stir in rice and thyme, cook 3 min. Stir in wine, cook 30 seconds. Turn off saute function. Stir clam juice and 3 cups hot water into pot. Close lid. Set pot to cook on high pressure for 5 min. When time is up, release steam, open lid. *Season shrimp, add to pot. Stir in peas, close lid, let shrimp cook 5 min. Add cheese and zest to risotto, stir in remaining butter. Discard thyme. Divide among bowls, top with zest. SERVE WITH LEMON WEDGES & ENJOY..