There are a few members of our family that are huge fans of risotto. The rest of us also like some of the iterations we have made. One of the things that holds us back from making risotto a few times a week is the time it requires to make and the fussy preparation of the dish. Made the typical way on the stovetop, the process requires close attention when cooking the rice. Warm broth needs to be poured slowly into the rice while it is being continuously stirred. This procedure coaxes the starch out of the rice and gives risotto a rich and creamy texture.

Today’s recipe is a lemony shrimp risotto that is made in a multicooker. The first time we made it using this method, we were hopeful that it would work but not convinced we would obtain good results. To our extreme gastronomic delight, it was a wonderful success. 

The Instant Pot took all the stirring and babysitting of the rice out of the equation. After sautéing the shrimp, they are set aside, and the shallots are sautéed. The rice is added and sauteed for a few minutes then the broth is added to the pot, the lid is closed and sealed, and the pressure cooker does its job, resulting in perfectly cooked rice. Stir in some butter, spinach, and the cooked shrimp and the dish is done. The entire dish is made in under 30 minutes compared to more than an hour on the stovetop. Quick and delicious is a very winning combination for weeknight meals!

To make this dish meatless and pescatarian, use vegetable broth instead of chicken broth.

Lemon Shrimp Risotto

Lemon Shrimp Risotto (adapted from Bare Minimum Dinners by Jenna Helwig via themediterraneandish.com) Total Time Required: 20 minutes, Prep Time: 5 minutes, Cook Time: 15 minutes, Serves: 4

Ingredients:

• 3 tablespoons extra virgin olive oil, divided
• 1 pound raw large shrimp (16 to 20 per pound), peeled and deveined
• 1 teaspoon kosher salt, divided
• grated zest of 1 lemon
• 1/8 teaspoon crushed red pepper
• 1/4 cup chopped shallot
• 1-1/2 cups Arborio rice
• 4 cups chicken or vegetable broth
• 4 cups (about 2 ounces) baby spinach leaves
• 1 tablespoon unsalted butter
• parmesan cheese for serving, if desired

Directions:

Set the multicooker to Sauté and add 1 tablespoon of the extra virgin olive oil. When the oil is hot, add the shrimp and 1/4 teaspoon of the salt. Sauté the shrimp until just cooked through, 3 to 4 minutes.

Sauté the shrimp.

When the shrimp are cooked, transfer them to a medium bowl. Press Cancel. Toss the shrimp with the lemon zest and crushed red pepper.

Add the lemon zest and red pepper flakes to the cooked shrimp.

Set the Instant Pot to Sauté again. Add the remaining 2 tablespoons of olive oil and the shallot to the pot and cook, stirring frequently, until the shallot begins to soften, 2 to 3 minutes. Add the rice and cook, stirring, until the rice is translucent, about 2 minutes.

Sauté the shallots and rice in the pot.

Add the broth and another 1/2 teaspoon of salt. Stir to scrape up any brown bits on the bottom of the pot, then lock the lid and set the pot to cook on high pressure for 6 minutes. When the cooking is complete, press Cancel and carefully quick release the pressure.

Stir the rice for a minute or two to thicken the risotto, then add in the spinach and butter and the remaining 1/4 teaspoon salt. Stir just until the spinach is wilted.

Add in the spinach and butter.

Transfer the risotto to a serving dish.

Transfer the risotto to a serving bowl.

Serve the risotto topped with the shrimp, including the juices from the bowl.

Top the risotto with the shrimp.

Serve with grated Parmesan cheese, if desired.

Serve with Parmesan cheese.

Store any leftover risotto in the fridge in an airtight container for up to five days, storing any leftover shrimp in a separate container. The cooked shrimp will keep in the fridge for about 3 days. To reheat the risotto, bring some broth or water to a boil on the stove. For every cup of leftover risotto, boil 1/4 cup of liquid. Reduce the heat to medium-high and add the risotto. Stir until the liquid has been absorbed. Add in the shrimp and stir for 3 minutes.

We’ll be eating risotto more often now!  ~Linda

Lemon Shrimp Risotto (adapted from Bare Minimum Dinners by Jenna Helwig via themediterraneandish.com) Total Time Required: 20 minutes, Prep Time: 5 minutes, Cook Time: 15 minutes, Serves: 4

Ingredients:

• 3 tablespoons extra virgin olive oil, divided
• 1 pound raw large shrimp (16 to 20 per pound), peeled and deveined
• 1 teaspoon kosher salt, divided
• grated zest of 1 lemon
• 1/8 teaspoon crushed red pepper
• 1/4 cup chopped shallot
• 1-1/2 cups Arborio rice
• 4 cups chicken or vegetable broth
• 4 cups (about 2 ounces) baby spinach leaves
• 1 tablespoon unsalted butter
• parmesan cheese for serving, if desired

Directions:

Set the multicooker to Sauté and add 1 tablespoon of the extra virgin olive oil. When the oil is hot, add the shrimp and 1/4 teaspoon of the salt. Sauté the shrimp until just cooked through, 3 to 4 minutes, then transfer them to a medium bowl. Press Cancel. Toss the shrimp with the lemon zest and crushed red pepper.

Set the Instant Pot to Sauté again. Add the remaining 2 tablespoons of olive oil and the shallot to the pot and cook, stirring frequently, until the shallot begins to soften, 2 to 3 minutes. Add the rice and cook, stirring, until the rice is translucent, about 2 minutes. Add the broth and another 1/2 teaspoon of salt. Stir to scrape up any brown bits on the bottom of the pot, then lock the lid and set the pot to cook on high pressure for 6 minutes.

When the cooking is complete, press Cancel and carefully quick release the pressure.

Stir the rice for a minute or two to thicken the risotto, then add in the spinach, butter, and the remaining 1/4 teaspoon salt. Stir just until the spinach is wilted.

Transfer the risotto to a serving dish. Serve the risotto topped with the shrimp, including the juices from the bowl. Serve with grated Parmesan cheese, if desired.

Store any leftover risotto in the fridge in an airtight container for up to five days, storing any leftover shrimp in a separate container. The cooked shrimp will keep in the fridge for about 3 days. To reheat the risotto, bring some broth or water to a boil on the stove. For every cup of leftover risotto, boil 1/4 cup of liquid. Reduce the heat to medium-high and add the risotto. Stir until the liquid has been absorbed. Add in the shrimp and stir for 3 minutes.