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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Reviews (4)

29 Ratings
  • 5 star values: 11
  • 4 star values: 10
  • 3 star values: 7
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
09/10/2019
So far my families favorite recipe from the book. Delicious simple and mostly hands off. We add peas with the herbs for more veggies.
Rating: 5 stars
11/18/2018
My family really enjoyed this recipe. It has already been requested to be added to the holiday buffet. We did add just a squeeze of lemon at the table.
Rating: 5 stars
03/02/2018
I made this recipe in my 6 quart Instant Pot. It was creamy and so good. Dinner was done in 30 minutes from start to finish. I'll make this again. Probably next Friday!
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Rating: Unrated
05/02/2017
In the first part of the recipe you added 3 cups of chicken broth and later you added 1/2 but the recipe calls for 4 1/2 cups. Which is correct? 4 1/2 cups or 3 1/2?