Pressure-Cooker Risotto with Shrimp and Herbs

Name: Pressure-Cooker Risotto with Shrimp and Herbs
Ingredients: 4 tablespoons unsalted butter, divided; 1 small yellow onion, finely chopped; 2 garlic cloves, minced; 1.5 cups Arborio or Carnaroli rice; 2 tablespoons dry white wine, such as Sauvignon Blanc or Pinot Grigio; 4.5 cups low-sodium chicken broth, divided; Coarse salt and freshly ground pepper; 1 pound large shrimp, peeled and deveined (21 to 30); 0.75 cup grated Parmigiano-Reggiano cheese (3 ounces), plus more for serving; 0.25 cup fresh herbs such as tarragon and flat-leaf parsley, chopped

4.1

(30)

5 Reviews

By

Martha Stewart Test Kitchen

Updated on June 21, 2017

Servings:

4

This recipe comes from Martha's latest book "One Pot: 120+ Easy Meals from Your Skillet, Slow Cooker, Stockpot, and More."

Ingredients

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

Directions

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.
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