This recipe is for the shrimp risotto in the photo. I will post a separate recipe for the delicious scallops..
This recipe serves two large portions or four side portions. This recipe doubles very easily.
It is very important to add the chopped shrimp, or I like to use jumbo prawns at the very end. I know you think I am crazy, but if you add the shrimp with the rice it will be over cooked. The risotto is screaming hot when you take the instant pot lid off, and trust me the heat and steam off the risotto will cook the shrimp.
VERY IMPORTANT- to achieve a perfect risotto in the instant pot, you must carefully release the pressure immediately after the timer goes for cooking goes off. If you let the instant pot perform a natural release you will have mush!!!Print
Shrimp Risotto Instant Pot
Super easy and great every time, I love risotto, I love the fact that it is a blank palette. You can create any flavor profile for each season, using whatever happens to be in your refrigerator or pantry.
4 tablespoons unsalted butter, divided
3 cloves garlic, minced
1 shallot, diced
1/2 red pepper diced
Sea salt and freshly ground black pepper, to taste
2 cups chicken broth
1/4 cup dry white wine
1 cup arborio rice
2 cups baby spinach
3/4 – 1 cup rough chopped jumbo large shrimp
Zest of 1 lemon
1/4 cup freshly grated Parmesan
Set a 6-qt Instant Pot to the high saute setting. Melt 2 tablespoons butter; add garlic, red pepper and shallot, and cook, stirring often, until shallots have become translucent, about 2-3 minutes.
Stir in white wine, chicken broth, and arborio rice. Select manual setting; adjust the pressure cook to high, and set time for 6 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
Stir in shrimp, spinach, lemon zest and remaining 2 tablespoons butter. The shrimp will cook in the hot risotto and steam, you just need to stir around in the hot risotto. You will see the shrimp turn from gray to pink/red. This will take a few minutes. Stir in Parmesan.