Instant Pot Lemony Shrimp Risotto

Few variations: used pancetta and finely diced red onion, fried that until pancetta released its fats and browned up a little and onions translucent. Added a little olive oil, cooked rice in that for a minute or so, then added chicken stock. Added 4 bay leaves in the last third of the cooking time, removed them when dished up. Thr prawns I sautéed in butter, olive oil, lemon, black pepper, garlic and chilli. Added half the butter and olive oil half way to not over cook and add more substance to the oily sauce they were in, spooned over the risotto was incredible. Picture above was about 10-15 mins before serving.

I don’t know if it’s the fact that I added frozen spinach, but it tasted horrible. It tasted like seaweed. With fresh spinach it might be an alright, but not amazing risotto. I won’t try again because I think stirring my usual risotto for 45 min is worth it. Much creamier and more flavorful.

Sauteed shrimp in a nonstick pan until nearly fully cooked, while the risotto was cooking. Set shrimp aside and used the same pan with leftover shrimp juice to cook asparagus along with some butter and minced garlic. Added the shrimp back into the pan to complete cooking. Added lemon zest to everything with a pinch of pepper.

First time ever making risotto (I was always intimidated) - turned out super easy and delicious! Notes -1. I marinated shrimps in salt and lemon juice for a few min along with lemon&pepper seasoning (I’ll use more lemon juice nxt time) 2. Once the rice was toasted I deglazed the pot with a splash of white wine before adding the broth. (Not critical for my family) 3. Rice might look soupy once you open the lid - you absolutely have to stir it for 1-2 min, as the recipe calls for. 4. I might sauté shrimps in a skillet while risotto cooks to save time and have them warm. Will do this again