Lemon Herb Shrimp Risotto

By: Kraft

Lemon Herb Shrimp Risotto
cuisine icon Cuisine
Modern
cuisine icon Course
Dinner, Main Course
cuisine icon Difficulty
Easy
cuisine icon Duration
30-60 min
cuisine icon Cooking Technique
Pressure Cook, Sauté
cuisine icon Notes
["Special Extra:
For more color and flavor, sprinkle with 1 Tbsp. chopped fresh basil before serving. ","Variation:
For a less saucy risotto, reduce the chicken broth to 2-1/2 cups. ","Nutrition Bonus:
Colorful green peas, shrimp, rice and a tangy sauce are the main components of this smart meal that can be ready in just minutes. Enjoy! ","Nutrition Information Per Serving: 340 Calories, 16g Total Fat, 5g Saturated Fat, 25mg Cholesterol, 910mg Sodium, 46g Total Carbohydrate, 9g Dietary Fiber, 6g Total Sugars, 11g Protein, 2%DV Vitamin D, 6%DV Calcium, 10%DV Iron, 2%DV Potassium"]
cuisine icon Keywords
30-60 min, 6 servings, arborio rice, contributed, cook 37 min, dinner, easy, fat-free reduced-sodium chicken broth, finely chopped onions, frozen peas, frozen uncooked cleaned medium shrimp, garlic cloves, grated parmesan cheese, instant pot recipe, instant pot sauce recipe, instant pot sauces, instant pot zesty lemon herb sauce, jar instant pot zesty lemon herb sauce, Kraft, main course, modern, olive oil, prep 15 min, pressure cook, pressure cooker recipes, rice, rice recipe, risotto recipe, sauté

prep icon Prep Time
15 min
cook icon Cook Time
37 min

serving icon Servings
6 servings
Ingredients
  • 1/4 cup olive oil
  • 1/2 lb frozen uncooked cleaned medium shrimp
  • 1/2 cup finely chopped onions
  • 2 garlic cloves
  • 1 cup Arborio rice
  • 3 cups fat-free reduced-sodium chicken broth
  • 1 jar INSTANT POT Zesty Lemon Herb Sauce
  • 1 cup frozen peas
  • 1/4 cup grated parmesan cheese
Instructions
  • SET SAUTÉ setting on INSTANT POT for 11 min. Add oil to pot; heat 2 min. Add shrimp, onions and garlic; cook and stir 3 to 5 min. or until shrimp turn pink.
  • USE slotted spoon to transfer shrimp to bowl; cover to keep warm.
  • ADD rice to pot; cook and stir 1 min. Add 1 cup chicken broth; cook and stir 2 to 3 min. or until most of the broth is absorbed.
  • ADD remaining broth and sauce to pot. DO NOT STIR. Close and lock lid. Turn Pressure Release Valve to Sealing position. Cook 7 min using MANUAL/HIGH PRESSURE COOK setting. When timer goes off, use Quick Pressure Release to release steam. Remove lid.
  • ADD peas, shrimp and cheese to pot; mix lightly. Cover loosely with lid, but do not lock lid. Let risotto stand 3 min.
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