Pressure Cooker Cheesy Lemon Shrimp Risotto with Asparagus

CategoryDifficultyBeginner

Yields7 Servings
Cook Time45 minsTotal Time45 mins
 2 tbsp olive oil
 1 lb large shrimp, peeled and deveined
 1 small onion, finely chopped
 ½ cup mushrooms, sliced
 ½ tsp salt
 5 cloves garlic, minced
 2 cups Arborio rice
 ½ cup dry white wine
 4 cups chicken stock, low or no sodium
 4 tbsp unsalted butter
 1 cup freshly grated parmesan cheese
 Salt and black pepper to taste
 2 tbsp fresh lemon juice
 2 tsp lemon zest
 1 lb fresh asparagus, trimmed
1

In your pressure cooker, on low heat, put one tablespoon of olive oil and add half of the garlic. Toss the shrimp and sauté until it turns pink.

2

Add 1 tbsp butter and stir until it melts. Add asparagus; cook for 3-5 minutes or until
tender. Remove and keep warm.

3

Still on the pressure cooker, add another tablespoon of oil and sauté onions, garlic and mushrooms.
Cook until fragrant.

4

Add 2 tbsp butter to the pot and melt. Put the rice and stir for 1-2 minutes until the rice is
coated in butter.

5

Add the wine. Bring to a boil, let it cook and be absorbed by the rice while continuously
stirring.

6

Add chicken stock and ½ tsp salt and black pepper. Stir well and seal the lid.

7

Set the pressure cooker to high pressure for 5 minutes.

8

Quick release the steam

9

Remove the lid. Add the remaining butter and parmesan cheese while stirring vigorously
to create creamy risotto. Taste to adjust the salt and add black pepper.

10

Stir in the lemon juice, lemon zest, cooked shrimp, and asparagus. Serve immediately
with lemon wedges and more fresh parmesan at the table. To always know the ideal settings and cooking times for your food using your pressure cooker, you can use a Pressure Cooker Guide like the one sold here.

Ingredients

 2 tbsp olive oil
 1 lb large shrimp, peeled and deveined
 1 small onion, finely chopped
 ½ cup mushrooms, sliced
 ½ tsp salt
 5 cloves garlic, minced
 2 cups Arborio rice
 ½ cup dry white wine
 4 cups chicken stock, low or no sodium
 4 tbsp unsalted butter
 1 cup freshly grated parmesan cheese
 Salt and black pepper to taste
 2 tbsp fresh lemon juice
 2 tsp lemon zest
 1 lb fresh asparagus, trimmed

Directions

1

In your pressure cooker, on low heat, put one tablespoon of olive oil and add half of the garlic. Toss the shrimp and sauté until it turns pink.

2

Add 1 tbsp butter and stir until it melts. Add asparagus; cook for 3-5 minutes or until
tender. Remove and keep warm.

3

Still on the pressure cooker, add another tablespoon of oil and sauté onions, garlic and mushrooms.
Cook until fragrant.

4

Add 2 tbsp butter to the pot and melt. Put the rice and stir for 1-2 minutes until the rice is
coated in butter.

5

Add the wine. Bring to a boil, let it cook and be absorbed by the rice while continuously
stirring.

6

Add chicken stock and ½ tsp salt and black pepper. Stir well and seal the lid.

7

Set the pressure cooker to high pressure for 5 minutes.

8

Quick release the steam

9

Remove the lid. Add the remaining butter and parmesan cheese while stirring vigorously
to create creamy risotto. Taste to adjust the salt and add black pepper.

10

Stir in the lemon juice, lemon zest, cooked shrimp, and asparagus. Serve immediately
with lemon wedges and more fresh parmesan at the table. To always know the ideal settings and cooking times for your food using your pressure cooker, you can use a Pressure Cooker Guide like the one sold here.

Pressure Cooker Cheesy Lemon Shrimp Risotto with Asparagus