Tuesday, October 1, 2013


Shrimp and Herb Risotto


2 tablespoons unsalted butter, divided
1 small yellow onion, finely chopped
2 cloves garlic, minced
1 1/2 cups Arborio or Carnaroli rice
4 cups chicken broth, divided
Salt and pepper
1 pound large shrimp (31 to 35), peeled and deveined
1/2 cup grated Parmesan (2 ounces)
3 tablespoons chopped fresh parsley, plus more for serving
3 tablespoons chopped fresh basil leaves, plus more for serving


In a 6-quart pressure cooker, melt 1 tablespoon butter over medium.
Add onion and garlic and saute until soft, about 4 minutes.
Add rice and cook, stirring, 1 minute.
Add 3 cups broth and season with salt.
Secure lid.
Bring to high pressure over medium-high heat.
Reduce heat and cook until rice is tender, about 10 minutes (adjust heat to maintain pressure).
Remove from heat, vent pressure, and remove lid.
Stir in remaining 1 cup broth and shrimp and cook over medium until shrimp are opaque, 3 to 5 minutes.
Stir in Parmesan, herbs, and remaining tablespoon butter.
Serve topped with additional herbs.


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