Shrimp and Pea Risotto

By: Instant Flat Belly Cookbook by Patricia Gilroy

Shrimp and Pea Risotto
cuisine icon Cuisine
Modern
cuisine icon Course
Main Course
cuisine icon Difficulty
Medium
cuisine icon Duration
30-60 min
cuisine icon Diet
Low Carb, Low Fat, Low Sodium
cuisine icon Cooking Technique
Pressure Cook, Sauté
cuisine icon Keywords
1 serving, 30-60 min, black pepper, brown rice, chicken broth, contributed, cook 40 min, fresh dill, fresh parsley, frozen cooked shrimp, frozen peas, garlic, Instant Flat Belly Cookbook by Patricia Gilroy, lemon juice, low carb, low fat, low sodium, main course, medium, modern, olive oil, onion, prep 5 min, pressure cook, sauté

prep icon Prep Time
5 min
cook icon Cook Time
40 min

serving icon Servings
1 serving
Ingredients
  • 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
Instructions
  • 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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