Shrimp and Asparagus Risotto {Instant Pot!}

I love risotto. There's something soothing about the long stirring time after a hard day. But there's also something soothing about getting dinner on the table in a matter of minutes, which is why I love risotto adapted for the electric pressure cooker! In this version, there is no stirring - there's just waiting. In that time, you can make a salad, or put your feet up and read a good book for a few minutes. This risotto in the pressure cooker turns out just as delicious as stove top risotto - in half the time and with half the effort.

Shrimp is my favorite stir in to risotto, but I also love scallops and Italian sausage, so I can't wait to adapt those versions to the pressure cooker. And try many more varieties - like chicken and vegetables.

The rice is hot enough to cook the asparagus at the end, without keeping it on the heat. If you prefer to use raw shrimp, just let it cook in the rice for a couple more minutes.

Fancy dinner on a weeknight? Yes, please!

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Shrimp and Asparagus Risotto {Instant Pot!}

2 tsp. olive oil
1 small yellow onion, diced
1 1/2 cups Arborio rice
1 cup sliced cremini or white button mushrooms
1/2 cup white wine
3 1/2 cups chicken broth
1 Tbsp butter
1 cup chopped asparagus
3/4 lb large cooked shrimp, thawed with tails removed
1/4 cup grated Parmesan cheese
1/2 tsp fresh black pepper

Set an electric pressure cooker to browning or saute, and heat the oil. Stir in the onion, and cook for 2 or 3 minutes, until the onion is translucent.

Add the rice and the mushrooms, and cook, stirring, for 4-5 minutes, until the rice is coated with the oil and very lightly browning. Pour in the wine, which will bubble immediately. Stir for 1 minute, until most of the wine has been absorbed. Then add the chicken broth all at once.

Lock the cover and turn the pressure valve (so it's not on venting.) Set on High Pressure for 6 minutes.

When the cooker switches to Keep Warm, immediately release the pressure. After the pressure indicator drops, remove the top.

Switch the cooker to saute. Stir in the butter and asparagus. Cook for 1 minute, then add the shrimp.

Cook, stirring frequently, until the shrimp are pink and cooked through, approximately 1 minute, and most of the liquid has been absorbed. Stir in the cheese, vigorously, to melt the cheese and distribute it throughout the risotto. Serve immediately. (Risotto left in the pot will thicken substantially.)

Recipe Source: Adapted from The Perfect Pantry