Pressure-Cooker Risotto With Shrimp And Asparagus Recipe

Name: Pressure-Cooker Risotto With Shrimp And Asparagus
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 9 garlic cloves, minced, divided; 2 pounds uncooked shrimp (26-30 per pound), peeled and deveined; 4 tablespoons unsalted butter, divided; 1/2 cup Italian salad dressing; 1 pound fresh asparagus, trimmed; 1 small onion, finely diced; 1-2/3 cups uncooked arborio rice; 1 cup white wine; 4 cups reduced-sodium chicken broth; 1/2 cup shredded Parmesan cheese, divided; Salt and pepper to taste

Servings: persons

2 tablespoons olive oil
9 garlic cloves, minced, divided
2 pounds uncooked shrimp (26-30 per pound), peeled and deveined
4 tablespoons unsalted butter, divided
1/2 cup Italian salad dressing
1 pound fresh asparagus, trimmed
1 small onion, finely diced
1-2/3 cups uncooked arborio rice
1 cup white wine
4 cups reduced-sodium chicken broth
1/2 cup shredded Parmesan cheese, divided
Salt and pepper to taste

1
Select the saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, add 3 minced garlic cloves; cook 1 minute. Add shrimp; cook and stir until the shrimp begin to turn pink, about 5 minutes. Add 1 Tbsp. butter and Italian salad dressing; stir until butter melts. Add asparagus; cook until tender, 3-5 minutes. Remove and keep warm.
2
Warm the remaining 3 Tbsp. butter until melted. Add diced onion; cook until tender, 4-5 minutes. Add remaining 6 minced garlic cloves; cook 1 minute. Add rice; cook and stir for 2 minutes. Stir in 1/2 cup wine; cook and stir until absorbed. Add remaining 1/2 cup wine, broth and 1/4 cup cheese. Press cancel.
3
Lock the lid; close pressure-release valve. Adjust to pressure-cook on high for 8 minutes; quick-release pressure.
4
Serve shrimp mixture over risotto. Season with salt and pepper. Sprinkle with remaining 1/4 cup cheese.

1295

kcal

Calories

Fat

101

Carbs

151

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 tablespoons olive oil, 9 garlic cloves, minced, divided, 2 pounds uncooked shrimp (26-30 per pound), peeled and deveined, 4 tablespoons unsalted butter, divided, and more.

Yes, Pressure-Cooker Risotto With Shrimp And Asparagus falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pressure-Cooker Risotto With Shrimp And Asparagus

How did you like this recipe?

Frequently Asked Questions