Shrimp-and-Herb Risotto

Published: Jan 28, 2014

Yields:

6

Prep Time:

10 mins

Total Time:

30 mins

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Creamy rice with shrimp and a hint of garlic and Parmesan cheese makes the perfect, easy, weeknight meal. To make it vegetarian, swap vegetable broth for the chicken broth and replace the shrimp with roasted vegetables like mushrooms or cherry tomatoes.

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Ingredients

2 Tbsp. unsalted butter
1 small yellow onion
2 clove garlic
1 1/2 cups Arborio or Carnaroli rice
4 cups chicken broth
salt
Pepper
1 lb. large shrimp
1/2 cup grated Parmesan
3 Tbsp. chopped fresh parsley
3 Tbsp. chopped fresh basil leaves

Directions

1. Step 1In a 6-quart pressure cooker, melt 1 tablespoon butter over medium heat. Add onion and garlic and saute until soft, about 4 minutes. Add rice and cook, stirring, 1 minute. Add 3 cups of broth and season with salt. Secure lid. Bring to high pressure over medium-high heat. Reduce heat and cook until rice is tender, about 10 minutes (adjust heat to maintain pressure).
2. Step 2Remove from heat, vent pressure, and remove lid. Stir in remaining 1 cup of broth and shrimp; cook over medium heat until shrimp are opaque, 3 to 5 minutes. Stir in Parmesan, herbs, and remaining tablespoon of butter. Serve topped with additional herbs.
  
  Looking for more dinner options? Check out our pork chop recipes, chicken recipes, and potato recipes.