Pressure-Cooker Risotto with Shrimp and Herbs

By ClaudiaJan

Ingredients

• 4 4 4 tablespoons unsalted butter, divided
• 1 1 1 small yellow onion, finely chopped
• 2 2 2 garlic cloves, minced
• 1 1/2 1 1/2 1/2 cups Arborio or Carnaroli rice
• 2 2 2 tablespoons dry white wine, such as Sauvignon Blanc or Pinot Grigio
• 4 1/2 4 1/2 1/2 cups low-sodium chicken broth, divided
• Coarse salt and freshly ground pepper
• 1 1 to 30) large shrimp, peeled and deveined (21 to 30)
• 3/4 3/4 3/4 cup grated Parmigiano-Reggiano cheese (3 ounces), plus more for serving
• 1/4 1/4 1/4 cup fresh herbs such as tarragon and flat-leaf parsley, chopped
• Directions
• 1 1. 1.
• 2 2. 2.

Details

Adapted from marthastewart.com

Preparation

Step 1

Directions
1.
In a 6-quart pressure cooker, melt 2 tablespoons butter over medium heat. Add onion and garlic and saute until soft, about 4 minutes. Add rice and cook, stirring, 1 minute. Add wine and cook until just evaporated, 30 seconds. Add 3 cups broth; season with salt and pepper.
2.
Secure lid. Bring to high pressure over medium-high heat; reduce heat to maintain pressure and cook until rice is tender, 9 minutes. Remove from heat, vent pressure, then remove lid. Stir in shrimp with remaining 1 1/2 cups broth, and cook on medium until shrimp are opaque, 3 to 5 minutes. Stir in cheese and remaining 2 tablespoons butter. Finish with herbs and serve immediately.