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.