This Easy, Instant Pot Shrimp Risotto is made with lemon, asparagus, and Parmesan and is a quick pressure cooker recipe perfect for weeknight meals. This cheesy, creamy dish uses arborio rice and you can mix up the ingredients and add chicken, mushrooms, peas, or whatever you prefer!
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This post was originally published in 2018. It has since been updated.
What is Risotto
I first learned about risotto simply by dining out. Whenever I travel and stay at a swanky resort, I expect for variations of risotto to be on the menu….and I absolutely love that!
It’s is a creamy Italian rice dish. I have seen some compare it to a rice version of mac and cheese, but as a mac and cheese connoisseur, let’s not get carried away lol.
It often gets a bad rep for making it at home because making it stovetop has its challenges, hence why I love using the Instant Pot. It’s fool proof!
What Type of Rice to Use
You will need Arborio rice for this recipe. Arborio rice is a high-starch, long-grained rice that is used for making risotto. It gets its name from the town of it’s origin. When cooked, the grain from the rice becomes creamy. Arborio rice can also be used for rice pudding.
The Instant Pot is great for cooking rice, I ditched my rice cooker when I got one.
What Type of Shrimp to Use
Shrimp can be found at the grocery store in a few different ways. There is raw, pre-cooked, raw and frozen, deveined, tails on, tails off, etc.
I never use pre-cooked shrimp. There is an obvious difference in taste due to the lack of quality. The shrimp is cooked and then frozen and you have to cook it/warm it up again. This usually overcooks the shrimp. Raw shrimp only takes minutes to make, just buy it raw.
Always look for deveined, that’s my preference. The black vein that runs along the back of the shrimp is the digestive intestinal tract. Is this shrimp poop, yes.
You can buy it with the vein and remove it using a sharp paring knife to make a slit along the back and lift out the vein with the tip of the knife.
Check out tips on How to Peel and Devein Shrimp here.
How to Thaw Frozen Shrimp
Place the frozen shrimp in a large bowl of cold water. The shrimp will thaw within minutes and will be ready to peel.
How to Make Instant Pot Shrimp Risotto
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
- Saute onions and garlic.
- Add butter to the pot and melt and add the rice and stir.
- Add white wine to deglaze.
- Add broth, Parmesan reggiano, salt and pepper.
- Pressure cook.
- Add shrimp, spinach, and chopped asparagus. Stir to ensure the bottom of the pot does not sear.
How to Make the Recipe on the Stovetop
Follow the instructions on the package of the arborio rice.
Cook Time and How Long to Cook
The risotto cooks for 8 minutes with a quick release of steam.
How to Substitute and/or Omit Wine
Wine is typically used in risotto dishes because it’s so rich. Wine will help balance acidity and add additional flavor. You can substitute wine for additional broth.
Additional Toppings and Substitution Ideas
- Chicken
- Bacon
- Broccoli
- Mushrooms
- Peas
- Red Peppers
- Sundried Tomatoes
- Artichokes
How to Store Leftovers
In general, risotto is best served fresh. Leftovers should be stored in the fridge tightly sealed and covered for up to 4 days.
How to Reheat
The best way to reheat risotto is to heat it along with broth. Add 1/4 cup of broth per cup of risotto and reheat it on the stove until warm.
Freezing Tips
I don’t recommend freezing risotto. Cooked rice can become hard when frozen, and the texture of the risotto could get a bit grainy. You can read more about How to Store and Reheat Risotto here.
Pair this dish with these side dishes
Instant Pot Southern Green Beans
Air Fryer Garlic Green Beans
Air Fryer Asparagus
Grilled Asparagus
Air Fryer Roasted Carrots
Air Fryer Vegetables
More Shrimp Recipes
Red Lobster Garlic Shrimp Scampi
Air Fryer Frozen Shrimp
Grilled Shrimp Skewers
Cedar Plank Grilled Shrimp
Cajun Shrimp Pasta
Shrimp and Crab Quiche
Healthy Pad Thai with Chicken and Shrimp
Jerk Shrimp Recipe
More Instant Pot Recipes
Instant Pot Chicken, Seafood, and Sausage Gumbo
Instant Pot Teriyaki Chicken
Instant Pot Chicken Tortilla Soup
Instant Pot Crab Legs
Instant Pot Chicken Ramen
Instant Pot Chicken Marsala
Instant Pot Chicken Tacos
Instant Pot Shrimp Risotto
This Easy, Instant Pot Shrimp Risotto is made with lemon, asparagus, and Parmesan and is a quick pressure cooker recipe perfect for weeknight meals. This cheesy, creamy dish uses arborio rice and you can mix up the ingredients and add chicken, mushrooms, peas, or whatever you prefer!
Course dinner, lunch
Cuisine American
Keyword instant pot risotto, instant pot shrimp risotto, pressure cooker risotto
Prep Time 10 minutes minutes
Cook Time 15 minutes minutes
Total Time 25 minutes minutes
Servings 4 servings
Calories 440kcal
Author Brandi Crawford
Ingredients
- 1 teaspoon olive oil
- 1/2 cup diced onions I used white onions
- 3 garlic cloves minced
- 1 tablespoon unsalted butter
- 1 1/2 cups arborio rice
- 1/2 cup dry white wine I recommend Pinot Grigio or Chardonnay.
- 3 1/2 cups broth Seafood, chicken, or vegetable broth.
- 1/2 cup grated parmesan reggiano cheese
- 1 pound raw shrimp Peeled and deveined
- Old Bay Seasoning See notes for how to make your own seasoning.
- salt and pepper to taste
- 1 cup fresh spinach
- 7 oz asparagus Chopped into small pieces. See notes.
- 2-3 tablespoons fresh lemon juice Optional for flavor.
Instructions
Turn the Instant Pot on to the saute' function. Add the olive oil to the pot with the onions and garlic. Cook for 3-4 minutes until the onions are soft and fragrant.
Add the butter to the pot and allow it to melt. Add the rice to the pot. Stir for 1-2 minutes until the rice is coated in butter.
Add the white wine and broth to the pot. Stir until the rice is coated.
Place the lid on top and seal. Manually adjust the timer to Manual > High-Pressure Cooking > 8 minutes cook time.
Season the shrimp with the Old Bay, salt, and pepper while the risotto cooks.
When the pot indicates it is finished, quick release the steam.
Adjust the Instant Pot to the sauté function. Add the shrimp, parmesan reggiano, spinach, and chopped asparagus. Stir to ensure the bottom of the pot does not sear.
Cook for 3-4 minutes until the shrimp is pink and translucent, the cheese has melted, the asparagus softens, and the spinach has wilted.
Drizzle with fresh lemon juice throughout and taste repeatedly. Make adjustments and add additional spices as necessary. I add additional salt, pepper, and Old Bay to taste here.
Cool before serving.
Video
Notes
- You can make the recipe on the stove by following the instructions on the package of the arborio rice.
- I like for my asparagus to have a slight crunch. If you prefer really soft asparagus you may consider steaming it first beforehand. You can also saute’ it in the pot with the garlic and onions. Remove it before pressure cooking and add it back to the pot at the end.
- You can make your own seafood seasoning using 1/4 teaspoon of: onion powder, garlic powder, crushed bay leaves, dried parsley, and dried chives. You can also simply use your preferred seasoning.
- You can substitute wine for additional broth.
Recipe Tools Used in this RecipeAs an Amazon Associate I earn from qualifying purchases.
Nutrition (displayed with net carbs)
Serving: 1serving | Calories: 440kcal | Carbohydrates: 48g | Protein: 29g | Fat: 12g
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Nutrition DataMacros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
