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Under 30 Minutes

Under 30 Minutes

Shrimp-and-Herb Risotto

To make it vegetarian, swap vegetable broth for the chicken broth and stir in some roasted vegetables, such as mushrooms or cherry tomatoes, in place of the shrimp.

  • prep: 10 mins
    total time: 30 mins
  • servings: 6
Photography: Andrew Purcell

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Ingredients

  • 2 tablespoons unsalted butter, divided
  • 1 small yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 1/2 cups Arborio or Carnaroli 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

Cook's Note

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. To get the basics on pressure cookers, click here.

Directions

  1. Step 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. 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).

  2. Step 2

    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. Stir in Parmesan, herbs, and remaining tablespoon butter. Serve topped with additional herbs.

Source
Everyday Food, September 2012

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Reviews (5)

  • 23 Jan, 2014

    I made a lot of changes to this recipe but tried to keep the same flavors. First off, I don't have a pressure cooker. I used a large deep pan with a lid, and it worked just fine. My boyfriend and I both work 50 to 60 hour weeks, so I hate messing with tiny, sticky pieces of garlic. It's just too time consuming. I substituted it for 1 tablespoon of garlic powder. The only rice we had was minute rice, so I used that and only used 3 cups of broth. Despite all of this, it turned out amazing!

  • 23 Feb, 2013

    i enjoed this receipe

  • 6 Sep, 2012

    Oops...forgot to mention that I don't have a pressure cooker, so I just used a large pot with its lid and kept an eye on the rice. That may be why I ended up having to add extra liquid. Still, it turned out creamy and tasty!

  • 6 Sep, 2012

    Just made this recipe tonight. I used brown rice because that's all I had and added close to a cup of water and about a cup of frozen corn kernels. Other than using dried herbs, those were the only changes I made. My husband and son (and I) thought it was fabulous! I'm planning to use peas and mushrooms next time instead of corn. Yum-O!!!

  • 6 Sep, 2012

    Just made this recipe tonight. I used brown rice because that's all I had and added close to a cup of water and about a cup of frozen corn kernels. Other than using dried herbs, those were the only changes I made. My husband and son (and I) thought it was fabulous! I'm planning to use peas and mushrooms next time instead of corn. Yum-O!!!