- 8
- 20 mins
- 30 mins
Ingredients
- 3 tablespoons unsalted butter
- 1 small onion, finely diced
- 6 garlic cloves, minced
- 1-2/3 cups uncooked arborio rice
- 1 cup white wine
- 4 cups reduced-sodium chicken broth
- 1/2 cup shredded Parmesan cheese, divided
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 2 pounds uncooked shrimp (26-30 per pound), peeled and deveined
- 1 tablespoon unsalted butter
- 1/2 cup Italian salad dressing
- 1 pound fresh asparagus, trimmed
- Salt and pepper to taste
Preparation
Step 1
In a 6-qt. electric pressure cooker, select saute setting and adjust for high heat; warm butter until melted. Add onion; cook 4-5 minutes. Add garlic; cook 1 minute. Add rice; cook and stir 2 minutes. Stir in 1/2 cup wine; cook and stir until absorbed. Add remaining wine, broth and 1/4 cup cheese. Lock lid; make sure vent is closed. Select manual setting; adjust pressure to high. Set the time for 8 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions; stir.
Meanwhile, heat oil in a large skillet over medium-high heat. Add garlic; cook 1 minute. Add shrimp; cook and stir until shrimp begin to turn pink, about 5 minutes. Add butter and dressing; stir until butter melts. Reduce heat. Add asparagus; cook until tender, 3-5 minutes. Serve over risotto. Season with salt and pepper. Sprinkle with remaining cheese.
Yield: 8 servings
Test Kitchen tips
To make risotto on the stovetop, bring broth to a simmer; keep hot. In a saucepan, heat butter over medium-high heat. Add onion; cook 3 minutes. Add garlic and rice; cook and stir 2 minutes. Stir in wine; cook until wine is absorbed. Stir in 1 cup hot broth. Reduce heat to maintain a simmer; cook and stir until broth is absorbed. Add remaining broth, 1/2 cup at a time, stirring until broth has been absorbed after each addition, until rice is tender. Prepare shrimp & asparagus as directed above.
Thinking of doubling the recipe? Just make sure you don't go over the maximum fill line inside the pressure cooker.
Originally published as Pressure Cooker Risotto with Shrimp and Asparagus in Taste of Home
April/May 2018