Pressure Cooker Risotto with Shrimp & Asparagus
This speedy method of cooking risotto saves time and works like a charm. —Kim Gray, Davie, FL
Takes: 30 min.
• Makes: 8 servings
3 Tbsp. unsalted butter
1 small onion, finely diced 6 garlic cloves, minced
1² ₃ cups uncooked arborio rice 1 cup white wine
4 cups reduced-sodium
chicken broth
¹₂ cup shredded Parmesan
cheese, divided
2 Tbsp. olive oil
3 garlic cloves, minced
2 lbs. uncooked shrimp (26-30
per lb.), peeled and deveined 1 Tbsp. unsalted butter
¹₂ cup Italian salad dressing
1 lb. fresh asparagus, trimmed
Salt and pepper to taste
1. In a 6-qt. electric pressure cooker, select saute setting and adjust for high heat; warm butter until melted. Add onion; cook 4-5 minutes. Add garlic; cook 1 minute. Add rice; cook and stir 2 minutes. Stir in ¹₂ cup wine; cook and stir until absorbed. Add remaining wine, the broth and ¹₄ cup cheese. Lock lid; make sure vent is closed. Select manual setting; adjust pressure to high. Set the time for 8 minutes. When finished, quick-release pressure according to manufacturer’s directions; stir.
2. Heat oil in a skillet over medium-high heat. Add garlic; cook 1 minute. Add shrimp; cook and stir until shrimp begin to turn pink, about 5 minutes. Add butter and dressing; stir until butter melts. Reduce heat. Add asparagus; cook until tender, 3-5 minutes. Serve over risotto. Season with salt and pepper. Sprinkle with cheese.
Per serving: 424 cal., 15g fat (6g sat. fat), 157mg chol., 661mg sod., 39g carb. (3g sugars, 1g fiber), 26g pro.
Stovetop method: Bring broth to a simmer; keep hot. In a saucepan, heat butter over medium-high heat. Add onion; cook 3 minutes. Add garlic and rice; cook and stir 2 minutes. Stir in wine; cook until wine is absorbed. Stir in 1 cup hot broth. Reduce heat to maintain a simmer; cook and stir until broth is absorbed. Add remaining broth, ¹₂ cup at a time, stirring until broth has been absorbed after each addition, until rice is tender. Prepare shrimp and asparagus as directed.