Recipes Ingredients Seafood Recipes Shrimp Recipes Shrimp-and-Herb Risotto 3.4 (111) 3 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on October 28, 2017 Print Share Share Tweet Pin Email Photo: Andrew Purcell Prep Time: 10 mins Total Time: 30 mins Servings: 6 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. Ingredients 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 Directions 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). 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. Print