Instant Pot Shrimp Risotto with Peas

Ingredients and Weight:

• Arborio rice: 2 cups (400g)
• Chicken broth: 4 cups (1L)
• Dry white wine (optional): 1/2 cup (120ml)
• Butter: 1/2 cup (113g)
• Onion, chopped: 1 medium-sized (120g)
• Garlic, minced: 2 cloves (10g)
• Shrimp, peeled and deveined: 1 lb (450g)
• Frozen peas: 1 cup (120g)
• Parmesan cheese, grated: 1/2 cup (50g)
• Salt and pepper to taste

Preparation Time:

15 minutes

Cooking Time:

20 minutes

Difficulty Level:

2 (out of 5)

Preparation Method Steps:

1. Set your Instant Pot to the "Sauté" function. Add butter and onion and sauté until softened, about 2-3 minutes.
2. Add garlic and rice and stir for a minute.
3. If using, pour in the white wine and let it simmer for 1 minute.
4. Add chicken broth, salt, and pepper to the pot. Stir well.
5. Close the lid and set the Instant Pot to "High Pressure" for 10 minutes.
6. After the cooking time is complete, let the pressure release naturally for 10 minutes.
7. Open the lid and stir in the shrimp and peas. Close the lid again and pressure cook for 2 minutes on "High Pressure."
8. Quick-release the remaining pressure.
9. Stir in the Parmesan cheese and serve immediately.

Nutritional Information:

Per serving (1/8 of the recipe):

• Calories: 450
• Fat: 18g
• Carbohydrates: 50g
• Protein: 30g

Dish Characteristics:

• Creamy and flavorful risotto with tender shrimp and peas
• Easy-to-make using an Instant Pot
• Suitable for a luxurious dinner or special occasion

User Comments:

• "This risotto is absolutely delicious! The shrimp gives it a great seafood flavor, and the peas add a nice pop of color."
• "I'm not a big fan of risotto, but this recipe changed my mind. It's so easy to make and the flavors are incredible."
• "Perfect dish for a romantic date night or a special occasion. The presentation is beautiful and the taste is divine."

Special Precautions and Tips:

• If you don't have dry white wine, you can substitute with water or extra chicken broth.
• You can add other vegetables to the risotto, such as diced carrots, bell peppers, or zucchini.
• To make the risotto gluten-free, use brown rice instead of Arborio rice.