Pressure-Cooker Risotto with Shrimp and Herbs



  • 4 tablespoons unsalted butter, divided

  • 1 small yellow onion, finely chopped

  • 2 garlic cloves, minced

  • 1 ½ cups Arborio or Carnaroli rice

  • 2 tablespoons dry white wine, such as Sauvignon Blanc or Pinot Grigio

  • 4 ½ cups low-sodium chicken broth, divided

  • Coarse salt and freshly ground pepper

  • 1 pound large shrimp, peeled and deveined (21 to 30)

  • ¾ cup grated Parmigiano-Reggiano cheese (3 ounces), plus more for serving

  • ¼ cup fresh herbs such as tarragon and flat-leaf parsley, chopped


  1. In a 6-quart 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 herbs and serve immediately.

    Bryan Gardner
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