Shrimp and Pea Risotto


  • 2 tsp olive oil
  • 1 clove garlic
  • 1/4 cup onion
  • 1/4 cup brown rice
  • 1 tbsp lemon juice
  • 1 cup chicken broth
  • 1/2 cup frozen peas
  • 1/2 cup frozen cooked shrimp
  • 1/4 tsp black pepper
  • 1/4 cup fresh dill
  • 1/4 cup fresh parsley
  • Turn the Instant Pot® on. Choose the Sauté program and the Normal setting. it has come up to temperature, add the olive oil.
  • Add the garlic and onions, and cook, stirring frequently for 3 minutes, or until it begins to soften.
  • Add the rice and stir for 1 minute. Add the lemon juice and stir for 1 more minute. Add the broth, stir through.
  • Close the lid and the vent, use the Manual setting and cook on High for 35 minutes.
  • Quick release the pressure according to the manufacturer’s directions then open then lid. Turn the setting to Sauté and Less. Add peas and stir for 2 minutes, stirring constantly, allowing excess liquid to evaporate.
  • Stir in the shrimp and cook for 2 minutes. Season with black pepper.
  • Serve in a bowl, garnished with parsley and dill.
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