INSTANT POT® SHRIMP RISOTTO WITH PEAS
If you love risotto but hate all of the stirring and time involved, you'll love making it in the Instant Pot®. You'll have creamy, tender risotto, and adding some shrimp turns this into one delicious main course. Top with an additional sprinkle of Parmesan, if desired.
Provided by lutzflcat
Categories Main Dish Recipes Rice Risotto Recipes
Time 50m
Yield 6
Number Of Ingredients 15
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function on normal setting according to manufacturer's instructions. Add 2 tablespoons butter and olive oil; stir in shallot and garlic and cook until softened, about 1 minute. Stir in rice and cook until coated and toasted, about 3 minutes. Add wine, scraping and deglazing the bottom of the pot with a wooden spoon; cook until wine has evaporated, about 1 minute. Turn off Saute function.
- Stir in chicken broth, clam juice, thyme, and red pepper flakes. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, for 5 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions.
- While pressure is releasing on the pot, melt 1 tablespoon butter in a large skillet over medium-high heat. Add shrimp and season with paprika, salt, and pepper. Cook until shrimp are opaque, about 3 minutes. Unlock and remove the lid on the Instant Pot®.
- Stir shrimp, peas, Parmesan cheese, and remaining butter into rice mixture. Divide among bowls and serve.
Nutrition Facts : Calories 489.6 calories, Carbohydrate 65.8 g, Cholesterol 145.1 mg, Fat 12.9 g, Fiber 1.6 g, Protein 23.4 g, SaturatedFat 6.8 g, Sodium 433.8 mg, Sugar 1.7 g
LEMONY PRAWN & PEA PRESSURE COOKER RISOTTO
A pressure cooker delivers the creamiest Italian rice dish without constant stirring. Lighten it up with a citrus tang
Provided by Barney Desmazery
Categories Main course
Time 25m
Number Of Ingredients 9
Steps:
- Heat the oil in a pressure cooker. Stir in the onions and sweat gently for 8-10 mins until soft but not coloured, stirring occasionally. Stir the rice into the onions until completely coated in the oil, then stir continuously until the rice is shiny and the edges of the grain start to look transparent.
- Pour in the wine and simmer until totally evaporated. Pour in the stock, close the lid and bring up to high pressure. Cook for 5 mins, then release the pressure quickly. Place the pan back on a low heat and stir through the prawns and peas. Simmer gently until the prawns change colour. The risotto should be creamy and slightly soupy.
- Stir through the chilli, lemon juice and remaining olive oil. Let the risotto rest for a few mins, then serve, scattering over the lemon zest.
Nutrition Facts : Calories 462 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 68 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 27 grams protein, Sodium 2 milligram of sodium
PRESSURE COOKER RISOTTO WITH PEAS
Risotto made in a pressure cooker and cooks in 7 to 13 minutes! This recipe is from a cookbook that came with my Fagor pressure cooker. Risotto that is easy to make and comes out perfect.
Provided by wackopatty
Categories Short Grain Rice
Time 23m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In cooker, heat 2 tablespoons of butter over medium heat. Saute onion for 4-5 minutes until soft. Stir frequently so onion does not brown. Add rice, and saute until light brown. Add peas and chicken stock, stir well. Close lid and bring to pressure. Lower heat and cook for suggested time. See times below. Release pressure and open the lid. Stir in additional one tablespoon of butter, Parmesan cheese and pepper. Let sit until butter and cheese melts. Stir thoroughly and serve.
- Low- cook for 13 minutes.
- High- cook for 7 minutes.
RISOTTO WITH PEAS
Make and share this Risotto With Peas recipe from Food.com.
Provided by mermaidmagic
Categories Short Grain Rice
Time 50m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in a 3-1/2 quart sauté pan over medium heat.
- Add onion and garlic.
- Cook, stirring often, until onion is soft but not browned, about 4- 5 minutes.
- Add rice.
- Cook, stirring, until grains look opaque, about 2- 3 minutes.
- Add broth, wine and frozen peas.
- Stir to combine.
- Increase heat to medium-high, cover and bring to a boil, stirring often.
- Reduce heat to low and simmer, uncovered.
- Stir occasionally.
- Cook until rice is tender and almost all of the broth has been absorbed, about 25- 30 minutes.
- Rice should be tender but not mushy.
- Remove from heat.
- Add cheese and stir to combine.
- Season with salt and pepper if desired.
- Serve warm, with additional grated cheese to top if desired.
Nutrition Facts : Calories 217.5, Fat 3.9, SaturatedFat 1.3, Cholesterol 3.6, Sodium 434.2, Carbohydrate 35.6, Fiber 2.4, Sugar 2.4, Protein 7.9
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