Shrimp and Herb Risotto
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- 2 tablespoon(s) unsalted butter divided
- 1 small yellow onion finely chopped
- 2 clove(s) garlic minced
- 1 1/2 cup(s) Arborio or Carnaroli Rice
- 4 cup(s) chicken broth divided
- salt and pepper
- 1 pound(s) large shrimp peeled & deveined
- 1/2 cup(s) grated Parmesan cheese (2 ounces)
- 3 tablespoon(s) fresh parsley chopped, plus more for serving
- 3 tablespoon(s) fresh basil chopped, plus more for serving
- 1. 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).
- 2. 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.
This recipe is a personal recipe added by marybillingsley and has not been tested or endorsed by MyRecipes.
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Shrimp and Herb Risotto Recipe at a Glance
- COURSE: Main Dishes