Shrimp-and-Herb Risotto

Photo: Andrew Purcell
Prep Time:
10 mins
Total Time:
30 mins

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.


  • 2 tablespoons unsalted butter, divided

  • 1 small yellow onion, finely chopped

  • 2 cloves garlic, minced

  • 1 ½ cups Arborio or Carnaroli rice

  • 4 cups chicken broth, divided

  • Salt and pepper

  • 1 pound large shrimp (31 to 35), peeled and deveined

  • ½ 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. 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. 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.

Cook's Notes

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.

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