Instant Pot Shrimp Risotto
This Instant Pot Shrimp Risotto is creamy, full of flavour, and most importantly, easy to make!
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Servings: 4 servings
Equipment
Ingredients
- 3 tablespoons butter
- 2 shallots, diced finely
- 1½ cups arborio rice
- 1 lemon juice + lemon zest
- 3½ cups chicken broth, low sodium
- 1 pinch salt/pepper
- 1 cup peas, frozen or fresh
- 340 grams cold water shrimp
- ½ to 1 cup parmesan
Instructions
- On sauté mode, melt your butter in the Instant Pot and once it’s melted, add your shallots. Cook them for around 1-2 minutes.
- Add in the arborio rice and stir.
- Add lemon juice and continue to stir for another minute before adding in the broth, and some salt and pepper.
- Set the Instant Pot on pressure for 5 minutes and then let the pot natural release for 10 minutes afterwards before quick releasing.
- After carefully opening the lid, stir in your peas, lemon zest, cooked cold water shrimp and parmesan.
Nutrition
Serving: 1serving | Calories: 524kcal | Carbohydrates: 71g | Protein: 30g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 172mg | Sodium: 1136mg | Potassium: 500mg | Fiber: 5g | Sugar: 5g | Vitamin A: 648IU | Vitamin C: 30mg | Calcium: 236mg | Iron: 5mg