INSTANT POT® SHRIMP SCAMPI RISOTTO

Instant Pot® Shrimp Scampi Risotto image

I tried to combine the best of both worlds with this combination of risotto and shrimp scampi.

Provided by thedailygourmet

Categories Main Dish Recipes Rice Risotto Recipes

Time 1h30m

Yield 2

Number Of Ingredients 12

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Ingredients

2 tablespoons salted butter
1 tablespoon olive oil
1 shallot, minced
3 cloves garlic, minced
1 cup Arborio rice
1 ½ cups chicken broth
½ pound frozen raw shrimp - peeled, deveined, and tail off
¼ cup Pinot Grigio wine
¼ cup freshly grated Parmesan cheese
½ teaspoon red pepper flakes
1 tablespoon freshly squeezed lemon juice, or to taste
1 teaspoon minced fresh parsley

Steps:

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function to heat the pot. Add butter and olive oil. Add shallot and garlic to the pot once butter has melted; saute until fragrant, about 2 minutes. Add Arborio rice; cook and stir for 2 minutes. Pour in chicken broth and mix well. Cancel Saute function.
Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
Allow pressure to naturally release for 25 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes.
Unlock and remove the lid. Add frozen shrimp and white wine. Do not stir. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the quick-release method, about 5 minutes. Unlock and remove the lid. Stir in Parmesan cheese and red pepper flakes. Garnish risotto with a squeeze of lemon juice and parsley.

Nutrition Facts : Calories 721.7 calories, Carbohydrate 90 g, Cholesterol 216.5 mg, Fat 22.7 g, Fiber 1.6 g, Protein 31.2 g, SaturatedFat 10.2 g, Sodium 1311.7 mg, Sugar 2.3 g