Name: Instant Pot Shrimp Scampi Risotto
Prep time: 15 min
Cook time: 15 min
Yield: 2
Ingredients: Salted butter - 2 tablespoons; Olive oil - 1 tablespoon; Shallot, minced - 1; Garlic, minced - 3 cloves; Arborio rice - 1 cup; Chicken broth - 1 ½ cups; Frozen raw shrimp - peeled, deveined, and tail off - ½ pound; Pinot Grigio wine - ¼ cup; Freshly grated Parmesan cheese - ¼ cup; Red pepper flakes - ½ teaspoon; Freshly squeezed lemon juice, or to taste - 1 tablespoon; Minced fresh parsley - 1 teaspoon

Ingredients for - Instant Pot Shrimp Scampi Risotto

1. Salted butter 2 tablespoons

2. Olive oil 1 tablespoon

3. Shallot, minced 1

4. Garlic, minced 3 cloves

5. Arborio rice 1 cup

6. Chicken broth 1 ½ cups

7. Frozen raw shrimp - peeled, deveined, and tail off ½ pound

8. Pinot Grigio wine ¼ cup

9. Freshly grated Parmesan cheese ¼ cup

10. Red pepper flakes ½ teaspoon

11. Freshly squeezed lemon juice, or to taste 1 tablespoon

12. Minced fresh parsley 1 teaspoon

How to cook deliciously - Instant Pot Shrimp Scampi Risotto

1 . Stage

Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function to heat the pot. Add butter and olive oil. Add shallot and garlic to the pot once butter has melted; saute until fragrant, about 2 minutes. Add Arborio rice; cook and stir for 2 minutes. Pour in chicken broth and mix well. Cancel Saute function.

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

Allow pressure to naturally release for 25 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes.

4 . Stage

Unlock and remove the lid. Add frozen shrimp and white wine. Do not stir. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.

5 . Stage

Release pressure using the quick-release method, about 5 minutes. Unlock and remove the lid. Stir in Parmesan cheese and red pepper flakes. Garnish risotto with a squeeze of lemon juice and parsley.