STEAM CLAM RECIPES

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INSTANT POT SHRIMP RISOTTO RECIPE | FOOD NETWORK KITCHE…



Instant Pot Shrimp Risotto Recipe | Food Network Kitche… image

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.

Provided by Food Network Kitchen

Categories     main-dish

Total Time 40 minutes

Cook Time 20 minutes

Yield 4 servings

Number Of Ingredients 13

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

Steps:

  • 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, FatContent 13 grams, SaturatedFatContent 8 grams, CholesterolContent 177 milligrams, SodiumContent 969 milligrams, CarbohydrateContent 61 grams, FiberContent 3 grams, ProteinContent 22 grams, SugarContent 2 grams

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