This shrimp risotto comes together in a snap in an Instant Pot(R), so you don't need to stand at the stove and stir.
- 2 cups seafood stock
- 3 green onions
- 2 tablespoons unsalted butter, divided
- 1 large clove garlic, minced
- salt and ground black pepper to taste
- ¾ cup Arborio rice
- 1 pinch pinch dried thyme
- 2 tablespoons dry white wine
- ½ pound shrimp, peeled and deveined
- ¼ cup frozen peas
- 1 tablespoon freshly grated Parmesan cheese, or more to taste
- 1 tablespoon chopped fresh flat-leaf parsley (Optional)
- 4 lemon wedges for garnish (Optional)
- Heat seafood stock in a microwave-safe container for about 3 minutes on High. Leave in the microwave until ready to use.
- Slice green onions. Separate green and white parts.
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Melt 1 tablespoon butter. Add garlic and white part of the green onions. Season with salt and pepper and cook, stirring, until onion has softened and garlic is fragrant, about 2 1/2 minutes. Add rice and thyme. Saute, stirring occasionally, until rice begins to have a little color, about 3 minutes.
- Pour in wine and cook, stirring, until wine evaporates, about 30 seconds. Stir in the heated seafood stock, making sure contents of the pot move freely. Turn off Saute function.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Add shrimp, peas, and reserved green onion tops. Close the lid and allow the shrimp to cook using the Keep Warm function, about 7 minutes. Open lid and check to see if shrimp are done.
- Add grated Parmesan cheese and remaining 1 tablespoon butter, stirring until butter is melted. Serve with fresh parsley and lemon wedges.