Name: Instant Pot Shrimp Risotto
Prep time: 15 min
Cook time: 30 min
Cuisine: Italian
Ingredients: 2 cups arborio rice; 1 lb shrimp (fresh - cleaned weight ¾ lb); 3 tablespoons extra-virgin olive oil; 1 l vegetable broth; 3 tablespoons unsalted butter; shallot (1 medium); 1 clove garlic; 1/2 teaspoon salt; 1 glass white wine; parsley (1 tbsp chopped fresh parsley)

Shrimp Risotto is a typical dish of the Italian tradition that we often find in restaurants.

Unlike what you might think, preparing it at home isn’t that difficult if you have the Instant Pot and it’s child’s play.

This very useful multicooker does all the work for you, preparing a creamy and velvety chef-proof risotto.

Easy to prepare, there is no need to worry about the pot or to mix or add broth continuously and the result is guaranteed: no more sticky risotto or, on the contrary, hard to split your teeth!

With today’s recipe and following a few simple tips, you will prepare a very creamy and tasty dish of Risotto with Shrimps in a few minutes and without too much effort.

A perfect first course for all seasons, to be prepared with both frozen or fresh shrimps (or prawns), with a delicate flavor and unique aroma with which to amaze the whole family, your friends or, why not, to win over your loved one.

To make everything even tastier you can also prepare the fish fumet using the heads and carapace of shrimps to obtain a creamy and enveloping risotto with an intense but delicate flavor at the same time.

I’m pretty sure that after you try it you’ll start making risotto much more often than before.

DifficultyVery easy
CostMedium
Preparation time15 Minutes
Cooking time30 Minutes
Serving4
CuisineItalian

Ingredients

2 cups arborio rice

1 lb shrimp (fresh – cleaned weight ¾ lb)

3 tablespoons extra-virgin olive oil

1 l vegetable broth

3 tablespoons unsalted butter

shallot (1 medium)

1 clove garlic

¹/₂ teaspoon salt

1 glass white wine

parsley (1 tbsp chopped fresh parsley)

667,98 Kcal

calories per serving

Info Close

Power 667,98 (Kcal)
Carbohydrates 84,32 (g) of which sugars 2,24 (g)
Proteins 25,74 (g)
Fat 21,19 (g) of which saturated 7,94 (g)of which unsaturated 3,94 (g)
Fibers 1,62 (g)
Sodium 1.338,14 (mg)

Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Tools

multicooker

METHOD

STEP 1

Heat Instant Pot: Press Sauté Button and adjust to medium-high heat (make sure pot is hot and wait until indicator reads HOT).

While the pot is heating up, clean the prawns, remove the heads, the carapace and the intestine on the back using a knife. Prepare the fish broth (see instructions in the notes at the bottom of the recipe).

STEP 2

Pour 3 tablespoons of olive oil and 50 g (3 tbsp) of butter into the inner pot and make sure that the entire bottom has a layer of seasoning. Add minced shallot and garlic and saute until softened. Remove garlic. Add shrimps, cook them about 1 minute per side until almost cooked through. Remove shrimps and set aside to allow the residual heat to finish cooking.

STEP 3

Add the Arborio rice and stir until is evenly coated in the seasoning and the edges of the rice are translucent, while the center remains white (about 2 to 3 minutes). Pour in dry white wine, stir with a wooden spoon and let the alcohol evaporate completely (about 1 minute).

STEP 4

Add 1 liter of fish stock or vegetable broth, close the lid and cook at high pressure for 5 minutes. Vent the steam, wait for it to fully escape then open the lid carefully. With these times the risotto will be al dente, if you prefer a softer risotto, add an extra minute or two to the cooking time.

STEP 5

Once the Instant Pot is turned off, add previously cooked prawns and mix risotto to obtain a smooth and creamy consistency. Taste, add salt and, if you like, add a grind of pepper. Serve immediately with a sprinkling of chopped fresh parsley.

FOLLOW MY INSTAGRAM PAGE

NOTE

COOKING: If risotto is too liquid, you can mix it and let it rest for a couple of minutes (normally this is enough) or cook for a few more minutes over medium heat (sauté function).

SHRIMPS: You can use either fresh or frozen shrimp. Normally the latter “yield” a little less so increase the dose from 1 lb (500 g) fresh prawns to 1 ½ lb (750 g) frozen prawns.

BROTH: You can prepare fish stock with the heads and carapace of prawns or simply use a vegetable broth even if the risotto will be less tasty.

To prepare fish broth, put 500 ml of water, the heads and the carapace of the prawns in a saucepan and cook over medium heat for about 10 minutes. Turn off the heat, filter the broth with a sieve and keep warm.

CREATING: Being a fish-based recipe, the creaming is not done with butter and Parmesan.

DRY WHITE WINE: Use a good quality wine such as Chardonnay or Pinot Gris. It must be a wine worth drinking never use wine that you wouldn’t drink because it could compromise the result.

STORAGE

Risotto with prawns should be eaten as soon as it is ready. You can keep it in the fridge for a maximum of 1 day closed in an airtight container. This preparation is not suitable for freezing.