Asiago Shrimp Risotto

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Ingredients
  • 3 tbsp butter
  • 1 small yellow onion
  • 2 cloves garlic
  • 1 1/2 cups Arborio rice
  • 2 tbsp dry white wine
  • 4 cups chicken broth
  • 1 tsp kosher salt
  • 1/2 tsp pepper
  • 1 lb medium shrimp
  • 3/4 cup asiago cheese
  • 1/4 cup flat-leaf parsley
  • 2 tbsp fresh tarragon
Instructions
  • Add butter to the Instant Pot. Using the display panel select the SAUTÉ function.
  • When butter is melted, add onion and garlic. Cook and stir until onion is softened, 3-4 minutes.
  • Add rice and cook, stirring, 1 minute more.
  • Add wine and quickly deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot, then add 3 cups chicken broth, salt and pepper. Stir to combine.
  • Secure the lid, making sure the vent is closed.
  • Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 12 minutes.
  • When the time is up, quick-release the remaining pressure. Select CANCEL to turn the pot off, then select the SAUTÉ function.
  • Stir in the shrimp and the remaining 1 cup of broth. Cook, stirring occasionally, until the shrimp are opaque, 3-5 minutes. Stir in cheese until melted, then fold in herbs. Serve immediately.
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