Pesto Shrimp Risotto


  • 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
  • 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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