
Shrimp and Asparagus Risotto
Total Time
Prep: 35 min. Cook: 10 min.
Yield
8 servings
Who said risotto has to be a hassle? This creamy shrimp and asparagus risotto can be made without the stirring when you use an Instant Pot.
Ingredients
- 2 tablespoons olive oil
- 9 garlic cloves, minced, divided
- 2 pounds uncooked shrimp (26-30 per pound), peeled and deveined
- 4 tablespoons unsalted butter, divided
- 1/2 cup Italian salad dressing
- 1 pound fresh asparagus, trimmed
- 1 small onion, finely diced
- 1-2/3 cups uncooked arborio rice
- 1 cup white wine
- 4 cups reduced-sodium chicken broth
- 1/2 cup shredded Parmesan cheese, divided
- Salt and pepper to taste
Directions
- Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, add 3 minced garlic cloves; cook 1 minute. Add shrimp; cook and stir until shrimp begin to turn pink, about 5 minutes. Add 1 tablespoon butter and Italian salad dressing; stir until butter melts. Add asparagus; cook until tender, 3-5 minutes. Remove and keep warm.
- Warm the remaining 3 tablespoons butter until melted. Add diced onion; cook until tender, 4-5 minutes. Add remaining 6 minced garlic cloves; cook 1 minute. Add rice; cook and stir for 2 minutes. Stir in 1/2 cup wine; cook and stir until absorbed. Add remaining 1/2 cup wine, broth and 1/4 cup cheese. Press cancel.
- Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 8 minutes; quick-release pressure. Serve shrimp mixture over risotto. Season with salt and pepper. Sprinkle with remaining 1/4 cup cheese.
Nutrition Facts
1 serving: 424 calories, 15g fat (6g saturated fat), 157mg cholesterol, 661mg sodium, 39g carbohydrate (3g sugars, 1g fiber), 26g protein.
This speedy method of making risotto works every time! —Kim Gray, Davie, Florida
Recipe Creator
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