Risotto with Shrimp – Express Crock Pot or Instant Pot
• 4 tablespoons butter, cubed
• 1 small onion, finely chopped
• 2 garlic cloves, chopped finely
• 1 1/2 cups arborio rice
• 2 tablespoons white wine, or Extra Stock
• 4 1/2 cups chicken stock, divided
• Coarse salt and freshly ground pepper
• 500 grams large shrimp or prawns, peeled and de-veined
• 3/4 cup grated parmesan cheese, plus more for serving
• 1/4 cup parsley, chopped
DIRECTIONS
1. In a pressure cooker, melt 2 tablespoons butter over medium heat. Add onion and garlic and saute until soft, about 4 minutes. Add rice and cook, stirring, 1 minute. Add wine and cook until just evaporated, 30 seconds. Add 3 cups broth; season with salt and pepper.
2. Secure lid. Bring to high pressure over medium-high heat; reduce heat to maintain pressure and cook until rice is tender, 9 minutes. Remove from heat, vent pressure, then remove lid. Stir in shrimp with remaining 1 1/2 cups broth, and cook on medium until shrimp are opaque, 3 to 5 minutes. Stir in cheese and remaining 2 tablespoons butter. Finish with parsley and serve immediately.
