Pressure Cooker Risotto with Shrimp, Sugar Snap Peas & Tarragon
- 1 tablespoon extra virgin olive oil
- 1 tablespoon unsalted butter
- 1/2 cup finely chopped shallot or onion
- 1/2 cup finely diced (1⁄8-inch) carrot
- 1 clove garlic, peeled and finely chopped
- 2 teaspoons tarragon
- 2 cups Arborio rice
- 1/2 cup dry white wine or vermouth
- 1 teaspoon kosher salt
- 5 cups low-sodium chicken or
- vegetable broth/stock, divided
- 1 1/2 pounds medium (31-40 count) shrimp, peeled and deveined
- 3/4 pound sugar snap peas, tipped and topped, strings removed
- shaved manchego cheese or
- lemon wedges/slices
- fresh tarragon sprig for garnish,
Place the oil and butter in the cooking pot of the Cuisinart™ Electric Pressure Cooker. Set on Sauté and let oil and butter heat for 2 to 3 minutes.
When hot, add the chopped shallots, carrots, garlic, and tarragon. Cook, stirring occasionally, until shallots are translucent and vegetables become aromatic, about 2 to 3 minutes. Stir in Arborio rice and cook, stirring frequently, until rice becomes opaque, about 3 to 4 minutes.
Add wine and salt; stir and cook for 2 to 3 minutes until the rice has absorbed the wine. Add 4½ cups of the broth/stock and stir. Cover and set on High Pressure for 6 minutes. When done cooking use Quick Pressure Release to release pressure. Remove lid carefully, tilting away from you to allow steam to disperse.
Set on Simmer. Add remaining ½ cup of broth/stock to rice and stir. Cook, uncovered, stirring occasionally for 3 to 4 minutes. Stir in shrimp. Cook, stirring, until shrimp begin to curl and turn pink, about 1½ to 2 minutes. Stir in sugar snap peas and cook for 1 minute longer, until peas are bright green and
Serve in warmed soup plates with either shaved manchego cheese or lemon slices. If desired, garnish each plate with a sprig of fresh tarragon.