No more standing over the stove constantly stirring risotto. With the help of an Instant Pot®, you can achieve that creaminess with much less effort.
| Level: | Easy |
| Total: | 40 min |
| Active: | 20 min |
| Yield: | 4 servings |
Ingredients
- 1 shallot
- 2 cloves garlic
- 4 tablespoons unsalted butter
- Kosher salt and freshly ground pepper
- 1 1/2 cups arborio rice
- 3 sprigs fresh thyme
- 1/3 cup dry white wine
- 1 8-ounce bottle clam juice
- 1 pound peeled and deveined large shrimp
- 1/2 cup frozen peas
- 2 tablespoons grated parmesan cheese
- 1/2 teaspoon finely grated lemon zest, plus more for topping
- Lemon wedges, for serving
Instructions
- Set an Instant Pot® to saute on the medium setting (see Cook’s Note). Chop the shallot and garlic. When the pot is hot, add 2 tablespoons butter, then add the shallot, garlic and a pinch each of salt and pepper. Cook, stirring, until softened, about 3 minutes. Stir in the rice and thyme sprigs and cook until the rice is toasted, about 3 minutes. Stir in the wine, scraping the bottom of the pot, and cook until evaporated, about 30 seconds. Turn off the saute function.
- Stir the clam juice and 3 cups hot water into the pot. Close the lid and turn the steam valve to the sealing position. Set the pot to cook on high pressure for 5 minutes. When the time is up, turn the valve to the venting position and release the steam completely. Be careful of any remaining steam and unlock the lid.
- Season the shrimp with salt and pepper and add to the pot. Stir in the peas. With the pot still turned off, close the lid and let the shrimp cook through, about 5 minutes.
- Add the parmesan and lemon zest to the risotto; stir in the remaining 2 tablespoons butter until melted. Add a few dashes of water to loosen, if necessary. Discard the thyme sprigs. Divide among bowls. Top with lemon zest and serve with lemon wedges.
Nutrition Facts
| Calories | 460 |
| Total Fat | 13 grams |
| Saturated Fat | 8 grams |
| Cholesterol | 177 milligrams |
| Sodium | 969 milligrams |
| Carbohydrates | 61 grams |
| Dietary Fiber | 3 grams |
| Protein | 22 grams |
| Sugar | 2 grams |
Reviews
Amazingly bland – worse than the hospital’s bland diet. Will try again but it desperately needs flavor. Seafood stock or even chicken stock would probably help but it likely needs more than that.
We made this for the first time. Family review was positive. We added asparagus for more veggies and doubled the amount of shrimp. Next time, we’ll increase the salt and lemon since it came out a little bland for our taste. Overall, super easy to make. The teen and toddlers in our family approve!
The family loved it. I used the water as indicated, extra garlic, about 2.5 lbs, and an entire small frozen packet of sweet peas. I seasoned the shrimp generously with garlic salt. I will cook the shrimp a bit more next time. Other than that it was delicious.
Everyone loved this one. I used a 2 C water because of the reviews. But it could have taken a bit more. Next time I’ll try 2.5. I roasted the shrimp separately in the air fryer and served it on top of the risotto. I also used a much more parm, probably a bit less than a half cup. Delicious.
I made this several times and the risotto just comes out too soupy. I agree the dish is way under seasoned. Reduce the water to 2 cups, added more butter, and doubled the thyme springs.
Way under seasoned. Risotto was very soupy. Had to cook shrimp longer. Added about three times the amount of cheese and salt and pepper.
I also doubled the Parmesan cheese. I tossed my raw shrimp in Paul Prudhommes shrimp magic and let the shrimp which were 21/25 count sit for 6 minutes in the risotto.Wonderful!
This was sooo good!!! There were a lot of steps to it but if you get everything cut up and measured in advance it goes together quickly. I didn’t have a shallot so I used 1/2 white onion. I didn’t have clam juice so I used 8 oz. chicken bone broth. Because the bone broth was salt free I added 2 tsp of chicken bouillon powder and a few more pinches of salt. This is a keeper. I’ll definitely make it again!!!
This was good just to creamy. I like more texture.
Delicious! I added a piece of thick sliced bacon chopped in small pieces at the beginning with the butter and then added a sweet pepper with the shallots and doubled the garlic and thyme sprigs . I also used chicken stock instead of water. But definitely will make again and include those adjustments. Lots of flavor 🙂 was nervous about the clam juice as I have never used before but think it added to the complexity of flavors.