With this dish of shrimp scampi and risotto, I wanted to achieve the best of both worlds.
| Prep Time: | 15 mins |
| Cook Time: | 40 mins |
| Additional Time: | 35 mins |
| Total Time: | 1 hr 30 mins |
| Servings: | 2 |
Ingredients
- 2 tablespoons salted butter
- 1 tablespoon olive oil
- 1 shallot, minced
- 3 cloves garlic, minced
- 1 cup Arborio rice
- 1 ½ cups chicken broth
- ½ pound frozen raw shrimp – peeled, deveined, and tail off
- ¼ cup Pinot Grigio wine
- ¼ cup freshly grated Parmesan cheese
- ½ teaspoon red pepper flakes
- 1 tablespoon freshly squeezed lemon juice, or to taste
- 1 teaspoon minced fresh parsley
Instructions
- Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function to heat the pot. Add butter and olive oil. Add shallot and garlic to the pot once butter has melted; saute until fragrant, about 2 minutes. Add Arborio rice; cook and stir for 2 minutes. Pour in chicken broth and mix well. Cancel Saute function.
- Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
- Allow pressure to naturally release for 25 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes.
- Unlock and remove the lid. Add frozen shrimp and white wine. Do not stir. Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the quick-release method, about 5 minutes. Unlock and remove the lid. Stir in Parmesan cheese and red pepper flakes. Garnish risotto with a squeeze of lemon juice and parsley.
- As an optional last step, transfer the finished risotto into an oven-safe dish and top with more Parmesan cheese and broil.
Nutrition Facts
| Calories | 722 kcal |
| Carbohydrate | 90 g |
| Cholesterol | 217 mg |
| Dietary Fiber | 2 g |
| Protein | 31 g |
| Saturated Fat | 10 g |
| Sodium | 1312 mg |
| Sugars | 2 g |
| Fat | 23 g |
| Unsaturated Fat | 0 g |
Reviews
I follow the recipe exact expect I didn’t have Pinot Grigio (I don’t drink wine & I forgot the recipe called for it…lol). But I added a mix of fresh squeezed lime & a little bit of water to replace the 1/4c. It definitely needed a little salt & pepper for my taste. I just added it to my plate & it was delicious. My husband said it made the cut. He loved it.