Pesto Shrimp Risotto

By: Francisca Alcalde

Pesto Shrimp Risotto
cuisine icon Course
Main Dishes
cuisine icon Cooking Technique
Pressure Cook
cuisine icon Keywords
4 servings, 500g, arboreal rice, butter, chopped, cups water, Francisca Alcalde, garlic, grated, instant pot, main dishes, olive oil, onion, package cream cheese, parmesan cheese, pepper, pesto, pressure cook, rice, salt, shrimp, white wine

serving icon Servings
4 Servings
Ingredients
  • 1 tbsp olive oil
  • 1 tbsp butter
  • ½ onion, chopped
  • 1 clove garlic, chopped
  • 2 cups Arboreal rice
  • ¼ cup white wine
  • salt
  • pepper
  • 2 ½ cups water
  • ½ package cream cheese
  • ¾ cup Parmesan cheese, grated
  • 2 tbsp pesto
  • 1 lb shrimp, 500g
Instructions
  • Place the stainless steel inner pot inside the Instant Pot®. Press Saute, set time to 12 Minutes, and add 1 tbsp olive oil and one of butter. Melt and add the onion and garlic. Sauté for 6 Minutes. Then add the rice, ¼ cup of white wine, stir for 2 minutes, season with salt and pepper, and add 2½ cups of boiled water. Mix quickly.
  • Close and lock the Instant Pot® lid. Make sure the steam release handle is turned to Sealing. Press Pressure Cook, pressure level High, and set time to 12 Minutes.
  • When done cooking, let the pot release steam naturally for 5 minutes. Then press Cancel. Open the lid and add ½ package of cream cheese, ¾ cup of grated Parmesan, 2 tbsp of pesto and ½ cup more of water, then add 1 lb (500 g) of shrimp. Mix everything well, season with salt and pepper, and pressure cook for 2 more minutes.
  • To serve , top with freshly grated Parmesan.
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