Instant Pot Shrimp Scampi Risotto

Name: Instant Pot Shrimp Scampi Risotto
Prep time: 15 min
Cook time: 40 min
Total time: 90 min
Ingredients: 2 tablespoons salted butter; 1 tablespoon olive oil; 1 shallot, minced; 3 cloves garlic, minced; 1 cup Arborio rice; 1.5 cups chicken broth; 0.5 pound frozen raw shrimp - peeled, deveined, and tail off; 0.25 cup Pinot Grigio wine; 0.25 cup freshly grated Parmesan cheese; 0.5 teaspoon red pepper flakes; 1 tablespoon freshly squeezed lemon juice, or to taste; 1 teaspoon minced fresh parsley

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I tried to combine the best of both worlds with this combination of risotto and shrimp scampi.

Recipe by thedailygourmet

Updated on February 15, 2023

2

Prep Time:

15 mins

Cook Time:

40 mins

Additional Time:

35 mins

Total Time:

1 hr 30 mins

Servings:

2

Jump to Nutrition Facts

Ingredients

2 tablespoons salted butter
1 tablespoon olive oil
1 shallot, minced
3 cloves garlic, minced
1 cup Arborio rice
1 ½ cups chicken broth
½ pound frozen raw shrimp - peeled, deveined, and tail off
¼ cup Pinot Grigio wine
¼ cup freshly grated Parmesan cheese
½ teaspoon red pepper flakes
1 tablespoon freshly squeezed lemon juice, or to taste
1 teaspoon minced fresh parsley

Directions

Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function to heat the pot. Add butter and olive oil. Add shallot and garlic to the pot once butter has melted; saute until fragrant, about 2 minutes. Add Arborio rice; cook and stir for 2 minutes. Pour in chicken broth and mix well. Cancel Saute function.
Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
Allow pressure to naturally release for 25 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes.
Unlock and remove the lid. Add frozen shrimp and white wine. Do not stir. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the quick-release method, about 5 minutes. Unlock and remove the lid. Stir in Parmesan cheese and red pepper flakes. Garnish risotto with a squeeze of lemon juice and parsley.

Tips

As an optional last step, transfer the finished risotto into an oven-safe dish and top with more Parmesan cheese and broil.

Nutrition Facts (per serving)

722	Calories
23g	Fat
90g	Carbs
31g	Protein

Nutrition Facts
Servings Per Recipe 2
Calories 722
% Daily Value *
Total Fat 23g	29%
Saturated Fat 10g	51%
Cholesterol 217mg	72%
Sodium 1312mg	57%
Total Carbohydrate 90g	33%
Dietary Fiber 2g	6%
Total Sugars 2g
Protein 31g
Vitamin C 8mg	40%
Calcium 171mg	13%
Iron 4mg	23%
Potassium 323mg	7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.