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Here’s a recipe for Instant Pot Risotto with Lemon and Shrimp that’s quick, easy, and full of bright, fresh flavors. The creamy risotto pairs perfectly with zesty lemon and succulent shrimp for a satisfying meal.
Instant Pot Risotto with Lemon and Shrimp
Ingredients:
For the risotto:
- 1 ½ cups Arborio rice
- 1 tbsp olive oil
- 1 tbsp butter
- 1 small onion, finely chopped
- 3 garlic cloves, minced
- ½ cup dry white wine (optional, or use additional broth)
- 4 cups chicken or vegetable broth, warmed
- Zest of 1 lemon
- 2 tbsp fresh lemon juice
- ½ cup grated Parmesan cheese
- 2 tbsp butter (for finishing)
- Salt and pepper to taste
- 2 tbsp chopped fresh parsley (for garnish)
For the shrimp:
- 1 lb large shrimp, peeled and deveined
- 1 tbsp olive oil
- 1 tbsp butter
- 1 garlic clove, minced
- 1 tsp lemon zest
- 1 tbsp lemon juice
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions:
Sauté the shrimp:
- Set your Instant Pot to “Sauté” mode. Add the olive oil and butter to the pot. Once melted, add the minced garlic and cook until fragrant, about 30 seconds.
- Add the shrimp, season with salt, pepper, and lemon zest. Cook for 2-3 minutes per side until pink and cooked through. Drizzle with lemon juice.
- Remove the shrimp from the pot and set aside. You’ll add them back at the end.
Sauté the aromatics for the risotto:
- Keeping the Instant Pot on “Sauté” mode, add another tablespoon of butter and the olive oil to the pot. Add the finely chopped onion and cook until softened, about 2-3 minutes.
- Stir in the minced garlic and cook for another minute.
Toast the rice:
- Add the Arborio rice to the pot and stir to coat it in the butter and oil. Toast the rice for 1-2 minutes, stirring frequently.
Deglaze with wine (optional):
- Pour in the white wine (if using), stirring to deglaze the pot and allow the alcohol to cook off for about 1 minute.
Add the broth and cook:
- Pour in the warmed broth and give everything a stir. Scrape up any browned bits from the bottom of the pot.
- Close the Instant Pot lid and set the valve to “Sealing.” Cook on High Pressure for 6 minutes.
Release pressure and finish the risotto:
- Once the cooking time is done, carefully do a quick release by moving the valve to “Venting.”
- Open the lid, and stir the risotto. It should be creamy but slightly al dente. Stir in the lemon zest, lemon juice, Parmesan cheese, and 2 tablespoons of butter. Season with salt and pepper to taste.
Combine with shrimp:
- Gently fold in the cooked shrimp. If the risotto is too thick, you can add a little extra warm broth to loosen it.
Serve:
- Garnish with freshly chopped parsley and additional Parmesan if desired.
- Serve immediately and enjoy!
Tips:
- The wine adds depth of flavor, but you can skip it and use more broth instead.
- Be sure to warm your broth before adding it to the risotto for better consistency.
- You can customize the shrimp by adding a pinch of red pepper flakes for a spicy kick.
This recipe gives you a deliciously creamy risotto with the freshness of lemon and perfectly cooked shrimp, all in a fraction of the time it would take on the stovetop!