Grilled Shrimp Risotto (Pressure Cooker Version)

Updated at: Thu, 17 Aug 2023 12:29:03 GMT

Step 1

In a large bowl, mix together 1 tablespoon olive oil, chili flakes, lemon zest, 1 tablespoon garlic, thyme and shrimp. Season with salt and pepper and allow to marinate in the refrigerator for at least 20 minutes. Heat a grill pan to medium high and cover lightly with cooking spray. Grill shrimp until they turn pink, about 1-2 minutes on each side. Remove from pan and tent with a piece of foil.

Step 2

Set the pressure cooker to sauté on low and heat the remaining olive oil. Add onion and remaining garlic to the cooker. Cook until items are translucent. Add the rice and stir quickly until it is well-coated and opaque. Stir in wine and cook until the liquid is nearly all evaporated.

Step 3

Pour the broth into the rice. Scrape any grains of rice or pieces of onion from side of pressure cooker so that they are fully submerged. Close pressure cooker and bring up to low pressure (10 psi on most units, HI for an Instant Pot). Cook at low pressure for 12 minutes, then depressurize cooker using the steam-release valve (quick release).

Step 4

Open pressure cooker and stir to combine rice and cooking liquid; it should begin to form a creamy consistency. Gently fold the grilled shrimp into the risotto. Stir in Parmesan cheese and cook briefly until the cheese has melted. Check for seasonings and adjust with salt and pepper if needed. Spoon risotto into dishes and top with chopped parsley before serving.

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Makes leftovers