Shrimp and Herb Risotto

A friend convinced me to buy a pressure cooker to make baby food when our children were infants. Now I use it almost exclusively for making risotto. Most risottos require at least 40 minutes of hands-on effort thanks to constant stirring. A pressure cooker churns out creamy risotto without all the time at the stove. This recipe was adapted from Everyday Food.

Yield: Serves 6

  • 2 tablespoons unsalted butter, divided
  • 1 small sweet or yellow onion, finely chopped
  • 2-4 cloves garlic, minced
  • 1 1/2 cups Arborio rice
  • 4 cups chicken broth, divided
  • Salt and pepper
  • 1 pound large shrimp (31 to 35), peeled and deveined
  • 1/2 cup grated Parmesan (2 ounces)
  • 3 tablespoons chopped fresh parsley, plus more for serving
  • 3 tablespoons chopped fresh basil leaves, plus more for serving
  1. In a 6-quart pressure cooker, melt 1 tablespoon butter over medium. Add onion and garlic and saute until soft, about 4 minutes. Add rice and cook, stirring, 1 minute.
  2. Add 3 cups 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).
  3. Remove from heat, vent pressure, and remove lid. Stir in remaining 1 cup broth and shrimp and cook over medium until shrimp are opaque, 3 to 5 minutes.
  4. Stir in Parmesan, herbs, and remaining tablespoon butter (optional). Serve topped with additional herbs.
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About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

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