Name: Instant Pot Cajun Shrimp Risotto
Prep time: 10 min
Cook time: 10 min
Yield: 2
Ingredients: Butter - 2 tablespoons; Shallot, minced - 1 small; Garlic, minced - 2 cloves; Arborio rice - ¾ cup; Dry white wine (such as Chardonnay) - 2 tablespoons; Chicken broth, divided - 2 cups; Salt - ½ teaspoon; Ground black pepper - ¼ teaspoon; Frozen medium shrimp - thawed, shelled, and deveined - ½ pound; Grated Parmesan cheese - ⅓ cup; Finely chopped fresh flat-leaf parsley - 2 tablespoons; Cajun seasoning, or to taste - ½ teaspoon

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Instant Pot Cajun Shrimp Risotto

1. Butter - 2 tablespoons

2. Shallot, minced - 1 small

3. Garlic, minced - 2 cloves

4. Arborio rice - ¾ cup

5. Dry white wine (such as Chardonnay) - 2 tablespoons

6. Chicken broth, divided - 2 cups

7. Salt - ½ teaspoon

8. Ground black pepper - ¼ teaspoon

9. Frozen medium shrimp - thawed, shelled, and deveined - ½ pound

10. Grated Parmesan cheese - ⅓ cup

11. Finely chopped fresh flat-leaf parsley - 2 tablespoons

12. Cajun seasoning, or to taste - ½ teaspoon

How to cook deliciously - Instant Pot Cajun Shrimp Risotto

1. Stage

Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Once the panel reads HOT, add butter, shallot, and garlic. Cook and stir until fragrant, about 2 minutes. Add rice and cook, stirring, 1 minute more. Add wine and quickly deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot. Add 1 1/2 cups chicken broth, salt, and pepper. Stir to combine. Cancel Saute mode.

2. Stage

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.

3. Stage

Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Select Saute function.

4. Stage

Stir in shrimp and the remaining 1/2 cup of broth. Cook, stirring occasionally, until the shrimp are opaque, 3 to 5 minutes. Stir in Parmesan cheese until melted, then add parsley. Serve immediately and sprinkle with Cajun seasoning to taste.