Best Pressure Cooker Risotto With Shrimp And Asparagus Recipes

INSTANT POT SHRIMP RISOTTO

Steps:

• Combine the shrimp, 1 tbsp olive oil, 2 tsp lemon zest, 1 chopped garlic clove, 1/2 tsp kosher salt - stir it all together so the lemon zest coats the shrimp. Set it aside for 30 minutes to an hour.
• Turn the Instant Pot onto saute mode and add 1 tbsp olive oil. Once the pot reads "hot" on the display screen pour all the shrimp into the pot and saute for 3 minutes, flipping halfway through Remove the shrimp from the pot and set aside. Note: if you are using a full pound of shrimp you will want to saute them in two batches.
• Add 2 sliced shallots and 2 garlic cloves (if you need more olive oil go ahead and add 1 tbsp). Soften/saute for 2 minutes. Add the 1 1/2 cups risotto and stir around the pot for an additional minute.
• Pour the 1/2 cup white wine into the pot and deglaze the bottom by scraping up ALL the browned bits. NOTE: this step is very important to help prevent the dreaded "burn" notice.
• Add the 3 1/2 cups chicken stock, 1/4 cup fresh lemon juice, and 1 tsp salt to the rice mixture.
• Pop the lid on the pot and lock the pressure vent to "seal". Set the pot to cook on pressure mode for 7 minutes. Do a 10 minute natural release, then release any additional pressure with a quick release.
• Move quickly for this step, you want to retain the heat in the pot as much as possible! Have your milk measured, parmesan grated, and asparagus cut.Add the 1/2 cup half & half and 1 cup shredded parmesan cheese, give the risotto a stir. Add the chopped asparagus and stir into the hot risotto. Lay the shrimp on top of the risotto. Close the lid (or place just place it on top) for 5-8 minutes, to keep the heat in and soften the asparagus and finish cooking the shrimp.
• Taste the risotto for additional seasoning (salt, pepper, lemon juice, or lemon zest), and serve!

PRESSURE-COOKER RISOTTO WITH SHRIMP AND ASPARAGUS

Steps:

• Select 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 shrimp begin to turn pink, about 5 minutes. Add 1 tablespoon butter and Italian salad dressing; stir until butter melts. Add asparagus; cook until tender, 3-5 minutes. Remove and keep warm., Warm the remaining 3 tablespoons 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. , Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 8 minutes; quick-release pressure. Serve shrimp mixture over risotto. Season with salt and pepper. Sprinkle with remaining 1/4 cup cheese.

PRESSURE-COOKER SHRIMP AND SAFFRON RISOTTO

Steps:

• Heat the olive oil in a 7-liter pressure cooker over medium-high heat. Add the onion, garlic, fennel seeds, the 1 teaspoon salt, and pepper to taste. Cook, stirring occasionally, until the vegetables soften a bit, about 5 minutes. Add the rice, tomato paste, and saffron and stir until the grains are evenly colored. Stir in vermouth and chicken broth.
• Close the pressure cooker lid and bring the pressure up to high (which can take up to 10 minutes), then reduce the heat, if necessary, to maintain an even pressure for 3 minutes. Remove from the heat and press the cooker's pressure indicator stem until no more steam comes out.
• Carefully remove the lid--the risotto will look a bit soupy at this point. Stir in the shrimp and let the risotto stand, off the heat, until shrimp are pale pink and cooked through, about 2 minutes. Season with additional salt and pepper, to taste.

PRESSURE-COOKER RISOTTO WITH SHRIMP AND HERBS

Steps:

• In a 6-quart pressure cooker, melt 2 tablespoons butter over medium heat. Add onion and garlic and saute until soft, about 4 minutes. Add rice and cook, stirring, 1 minute. Add wine and cook until just evaporated, 30 seconds. Add 3 cups broth; season with salt and pepper.
• Secure lid. Bring to high pressure over medium-high heat; reduce heat to maintain pressure and cook until rice is tender, 9 minutes. Remove from heat, vent pressure, then remove lid. Stir in shrimp with remaining 1 1/2 cups broth, and cook on medium until shrimp are opaque, 3 to 5 minutes. Stir in cheese and remaining 2 tablespoons butter. Finish with herbs and serve immediately.

SHRIMP-AND-HERB RISOTTO

Steps:

• In a 6-quart pressure cooker, melt 1 tablespoon butter over medium. Add onion and garlic and saute until soft, about 4 minutes. Add rice and cook, stirring, 1 minute. Add 3 cups broth and season with salt. Secure lid. Bring to high pressure over medium-high heat. Reduce heat and cook until rice is tender, about 10 minutes (adjust heat to maintain pressure).
• Remove from heat, vent pressure, and remove lid. Stir in remaining 1 cup broth and shrimp and cook over medium until shrimp are opaque, 3 to 5 minutes. Stir in Parmesan, herbs, and remaining tablespoon butter. Serve topped with additional herbs.

LEEK & ASPARAGUS RISOTTO IN A PRESSURE COOKER

Steps:

• In a pressure cooker, heat the olive oil and butter.
• Add the garlic and leeks, saute until soft.
• Add the rice, stir thoroughly and then add broth.
• Cover pressure cooker, and heat to high pressure.
• Once the pressure cooker gets to high pressure, lower to medium-low and cook for 10 minutes.
• While risotto cooks, steam asparagus in water.
• When risotto is done cooking, reduce pressure in preferred method, then add the sauteed asparagus, and Parmesan cheese.
• Serve immediately.

PRESSURE-COOKER PAPRIKA SHRIMP AND RICE

Steps:

• Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add 2 tablespoons oil. When oil is hot, cook and stir onion and pepper until crisp-tender, 4-5 minutes. Remove and keep warm., Toss shrimp with granulated garlic, paprika and pepper flakes. Add remaining 3 tablespoons oil to pan. When oil is hot, add shrimp. Cook and stir until shrimp turn pink, 5-6 minutes. Remove and keep warm. Add broth to pressure cooker. Cook 30 seconds, stirring to loosen browned bits from pan. Press cancel. Stir in rice., Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 8 minutes. Allow pressure to release naturally for 10 minutes, then quick-release any remaining pressure. Stir in tomatoes, shrimp and reserved pepper mixture; heat through. Top with basil; serve with lemon wedges.

PRESSURE COOKER ASPARAGUS RISOTTO

Steps:

• Wash the asparagus well in plain water.
• Hold each stalk at the base and at the tip and bend gently.
• It should break near the bottom.
• Discard the bottom part of the vegetable.
• It will be tough.
• Over low heat saute the onion in the olive oil until translucent (10-15 minutes).
• Add the rice and stir until it is coated and translucent around the edges.
• Add the garlic and stir until fragrant (1 or 2 minutes).
• Add the stock and orange juice and seal the cooker with its lid.
• Raise the heat to medium and set the pressure valve for 10 pounds.
• When the valve begins to rock, cook the risotto for seven more minutes before removing from the heat and allowing the pressure to dissipate.
• When you can open the cooker without burning yourself, add the asparagus and thyme.
• Stir quickly and replace the top.
• Allow the risotto to sit for about five more minutes before transferring to a serving bowl and stirring in the cheese.
• Pass more parmesan and a pepper mill with the risotto.
• Taste before salting since the cheese and the broth can be very salty.