INSTANT POT RISOTTO PEAS RECIPES

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INSTANT POT® SHRIMP RISOTTO WITH PEAS RECIPE | ALLRECIPES



Instant Pot® Shrimp Risotto with Peas Recipe | Allrecipes image

If you love risotto but hate all of the stirring and time involved, you'll love making it in the Instant Pot®. You'll have creamy, tender risotto, and adding some shrimp turns this into one delicious main course. Top with an additional sprinkle of Parmesan, if desired.

Provided by lutzflcat

Categories     Main Dishes    Rice    Risotto Recipes

Total Time 50 minutes

Prep Time 15 minutes

Cook Time 25 minutes

Yield 6 servings

Number Of Ingredients 15

4 tablespoons unsalted butter, divided
1 tablespoon olive oil
1 shallot, diced
3 cloves garlic, minced
2 cups Arborio rice
? cup dry white wine
4 cups low-sodium chicken broth
1 (8 ounce) bottle clam juice
1 teaspoon fresh thyme leaves
¼ teaspoon red pepper flakes
1 pound large shrimp, peeled and deveined
1 pinch paprika
salt and ground black pepper to taste
½ cup frozen peas, thawed
½ cup grated Parmesan cheese

Steps:

  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function on normal setting according to manufacturer's instructions. Add 2 tablespoons butter and olive oil; stir in shallot and garlic and cook until softened, about 1 minute. Stir in rice and cook until coated and toasted, about 3 minutes. Add wine, scraping and deglazing the bottom of the pot with a wooden spoon; cook until wine has evaporated, about 1 minute. Turn off Saute function.
  • Stir in chicken broth, clam juice, thyme, and red pepper flakes. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions, for 5 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions.
  • While pressure is releasing on the pot, melt 1 tablespoon butter in a large skillet over medium-high heat. Add shrimp and season with paprika, salt, and pepper. Cook until shrimp are opaque, about 3 minutes. Unlock and remove the lid on the Instant Pot®.
  • Stir shrimp, peas, Parmesan cheese, and remaining butter into rice mixture. Divide among bowls and serve.

Nutrition Facts : Calories 489.6 calories, CarbohydrateContent 65.8 g, CholesterolContent 145.1 mg, FatContent 12.9 g, FiberContent 1.6 g, ProteinContent 23.4 g, SaturatedFatContent 6.8 g, SodiumContent 433.8 mg, SugarContent 1.7 g

INSTANT POT® RISOTTO RECIPE | ALLRECIPES



Instant Pot® Risotto Recipe | Allrecipes image

Risotto in the Instant Pot® has been a life-changer for me! Risotto used to be something that I'd make on special occasions, due to the time it took to make. No more standing at the stove, stirring and adding broth one ladle at a time for 40 minutes! Use that extra time to make something delicious to accompany this simple risotto. Our favorite is pan-seared scallops with a lemon-garlic sauce.

Provided by Kim's Cooking Now

Categories     Main Dishes    Rice    Risotto Recipes

Total Time 30 minutes

Prep Time 5 minutes

Cook Time 20 minutes

Yield 3 servings

Number Of Ingredients 10

1 cube chicken bouillon (such as Knorr®)
2 cups hot water
2 tablespoons extra-virgin olive oil
¼ cup finely diced onion
1 clove garlic, minced
1 cup Arborio rice
¼ cup white wine
2 tablespoons butter
¼ cup grated Parmigiano-Reggiano cheese
2 teaspoons chopped fresh parsley

Steps:

  • Dissolve the chicken bouillon cube in the hot water and set aside.
  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil to the pot. Add onion and cook for 1 minute. Add garlic and rice and stir until each grain of rice is coated with the oil mixture. Cook until rice is slightly toasted, about 2 minutes. Pour in white wine and simmer for about 30 seconds. Stir in chicken broth.
  • Turn off Saute function. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 5 to 10 minutes for pressure to build.
  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Add butter; stir until risotto is creamy, about 1 minute. Stir in Parmigiano-Reggiano cheese until melted and well combined. Serve sprinkled with parsley.

Nutrition Facts : Calories 446.5 calories, CarbohydrateContent 57.2 g, CholesterolContent 26.4 mg, FatContent 18.7 g, FiberContent 1 g, ProteinContent 7.7 g, SaturatedFatContent 7.3 g, SodiumContent 547.4 mg, SugarContent 0.8 g

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