Shrimp and risotto are two of my favorite dishes. But risotto takes time and attention when cooked on the stovetop. So I wanted to try making it in my pressure cooker since it’s such a timesaver. 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But risotto takes time and attention when cooked on the stovetop. So I wanted to try making it in my pressure cooker since it's such a timesaver. I think the flavor and texture of this speedy version is similar to the traditional method. \u2014DonnaMarie Ryan, Topsfield, Massachusetts","recipeIngredient":["1 pound uncooked shell-on shrimp (16-20 per pound)","4 tablespoons butter, divided","1 carton (32 ounces) chicken stock","1 medium onion, chopped","2 cups uncooked arborio rice","3 garlic cloves, minced","3\/4 cup fresh or frozen corn","1\/4 cup oil-packed sun-dried tomatoes, chopped","2 teaspoons minced fresh thyme or 1 teaspoon dried thyme","1\/4 cup white wine, such as Sauvignon blanc","3\/4 cup grated Parmesan cheese","1\/4 cup heavy whipping cream","3\/4 teaspoon kosher salt","1\/4 teaspoon freshly ground pepper"],"recipeInstructions":[{"@type":"HowToStep","text":"Peel and devein shrimp; reserve shells. In a small saucepan, melt 1 tablespoon butter over medium heat. Add shells; cook and stir for 2 minutes. Stir in stock. Bring to a boil; reduce heat. Simmer, covered, 10 minutes. Remove from heat and keep warm."},{"@type":"HowToStep","text":"Meanwhile, select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add remaining 3 tablespoons butter. When butter is melted, cook and stir shrimp until shrimp turn pink, 3-4 minutes. Remove shrimp with a slotted spoon and keep warm. Add onion to pressure cooker; cook and stir until crisp-tender, 2-3 minutes. Add rice and garlic; cook and stir until rice is coated, 1-2 minutes. Stir in corn, tomatoes and thyme. Add wine; cook and stir until absorbed, about 30 seconds, stirring to loosen browned bits from pan. Press cancel."},{"@type":"HowToStep","text":"Strain stock mixture; discard shrimp shells. Stir stock into pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 5 minutes. Quick-release pressure."},{"@type":"HowToStep","text":"Stir in Parmesan cheese, cream, salt and pepper until combined; continue stirring until creamy. Stir in shrimp; heat through. If desired, top with additional fresh thyme and grated Parmesan cheese. Serve immediately."}],"recipeYield":"6 servings","author":[{"@type":"Person","name":"Taste Recipes Editorial Team"}],"nutrition":{"@type":"NutritionInformation","calories":" 499 calories","fatContent":"16g fat (9g saturated fat)","cholesterolContent":"132mg cholesterol","sodiumContent":"916mg sodium","carbohydrateContent":"63g carbohydrate (3g sugars","fiberContent":"2g fiber)","proteinContent":"24g protein."},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":0,"reviewCount":0,"worstRating":1,"bestRating":5},"recipeCuisine":"Europe, Italian"},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"271100","romance_copy_dek":"Shrimp and risotto are two of my favorite dishes. But risotto takes time and attention when cooked on the stovetop. So I wanted to try making it in my pressure cooker since it's such a timesaver. 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