Asiago Shrimp Risotto

It's only fair to share...Pin on Pinterest83kShare on Facebook0Tweet about this on Twitter0

I have mentioned before my love of the electric presser cooker I bought last year. Seriously get one!!!!!! Then you can make Asiago Shrimp Risotto in nothing flat!

Asiago Shrimp Risotto 2

If you have never made risotto before, it is a labor of love. Heating stock, sautéing onions, garlic, and rice, then adding stock cup by cup, all the while stirring constantly. The whole process is at least 30 minutes.

Asiago Shrimp Risotto 6

And unless you switch arms every so often, you will end up with a Popeye arm….lol.

This version is a quick, easy, no-stir, and delicious! This is where the pressure cooker comes in.

When….notice I didn’t say if…….you get a presser cooker, look for one with a rice setting and a sear setting. Makes all kinds of one pot meals.

Asiago Shrimp Risotto 4

Cooker set on sear, I melted butter and sautéed the onion and garlic. Added the rice and cooked for just a minute, a splash of white wine and a few more seconds…..just to cook off the alcohol. Then the chicken stock. I like stock better than broth, it has a richer flavor.

A quick stir and then the lids goes on and the cooker is set on the rice setting for 10 minutes. Once cooked let the steam out, set the cooker back to the sear feature. Add the shrimp, more stock and cook until the shrimp are opaque. Add cheese, butter and herbs……….Asiago Shrimp Risotto!!
In 20 minutes and with little effort you can have creamy, cheesy, risotto, loaded with shrimp and fresh herbs. Without any pressure except from the cooker!!!!!

Asiago Shrimp Risotto Collage

Asiago Shrimp Risotto 2

Asiago Shrimp Risotto

  • Author: Marty Boyd
  • Yield: 4


  • 4 tablespoons butter, divided
  • 1 small yellow onion, finely chopped
  • 2 garlic cloves, minced
  • 1 1/2 cups Arborio rice
  • 2 tablespoons dry white wine
  • 4 1/2 cups low-sodium chicken stock, divided
  • Coarse salt and freshly ground pepper
  • 1 pound large shrimp, thawed,peeled and deveined
  • 3/4 cup grated Asiago cheese
  • 1/4 cup tarragon and flat-leaf parsley, chopped


  1. In an electric pressure cooker set on sear, melt 2 tablespoons butter over medium heat. Add onion and garlic, sauté until translucent, about 4 minutes. Add rice and cook, stirring, 1 minute more. Add wine and cook until wine evaporates, about 30 seconds. Add 3 cups of chicken stock; season with salt and pepper.
  2. Secure lid. Set pressure cooker on rice setting for 10 minutes. Vent pressure, then remove lid. Reset to sear setting and stir in shrimp with remaining 1 1/2 cups broth, and cook until shrimp are opaque, 3 to 5 minutes. Stir in cheese and remaining 2 tablespoons butter. Finish with herbs and serve immediately.


Related posts from What the "Forks" for Dinner:

50 thoughts on “Asiago Shrimp Risotto”

    1. Try it on top of the stove.Warm the chicken stock and add it slowly,stirring constantly. Like you would a traditional Risotto. Good luck!

  1. What sized four people are you serving? I’ve got 2 adults, 3 kids – thinking everyone’s going to love it, and it will be good leftover – do you think I could I could double it and it would still fit in the instant pot?

    1. If you are looking to have leftovers I would say to double the recipe. My pressure cooker is not real large so I do not believe I could double it. If you have a larger size it should be no problem though.

    1. I must admit I am not sure as mine does not have a risotto setting. If the cooking time and pressure is the same for the risotto setting as it is for rice you shouldn’t need to adjust it.

  2. Made this tonight for dinner and it was incredibly creamy and flavorful. I used homemade veggie stock that I had in the freezer and set my Instapot on manual for 10 minutes. I have a Rice setting but believe it only cooks for 8 min. Would definitely recommend this recipe!

    1. You can use dried herbs. The general rule of thumb is, if the recipe calls for 1 tablesoon of fresh use 1 teaspoon of dried. I hope this helps. Thanks for visiting our site Jennifer.

    1. Hi Tara……I just vent pressure, and remove lid. Then reset to sear setting (leaving the rice in the cooker) and stir in shrimp with remaining 1½ cups broth, and cook until shrimp are opaque, 3 to 5 minutes. I hope this helps 🙂

    1. Andrea, no do not cook the rice first. That is the beauty of a pressure cooker/aka Insta Pot. It makes quick work of dishes that usually take a long time to prepare.

  3. Love this recipe!!! I’ve made it several times. I want to try to double it in the IP. Do you think I would double all the ingredients while leaving the cooking time the same? Has anyone tried this?

    1. I have never tried a double recipe, but I would make sure the double recipe will fit in your IP. I found this link from Hip Cooking that may answer your question better than I. Thanks for asking its always good to know new foodie info 🙂

  4. Absolutely delicious! Followed the recipe except I did Manual setting for 10 minutes. My rice setting is for 12 and I couldn’t adjust it down. Thank you!

  5. I want to add asparagus to the recipe. When would I do this? Same time as shrimp. Also, I only have Parmesan cheese. I’m the substitute would work opinion?

    1. Linda I think asparagus would be fabulous and I would definitely add it with the shrimp it will keep the asparagus tender crisp. Parmesan cheese is the perfect substitute.

  6. I just got an Instant Pot & I love risotto. Can’t wait to make this recipe. Please clarify the tarragon & flat leaf parsley. 1/4 cup of each or 1/4 cup altogether? Thanks for your help.

    1. Cheryl….yes it is 1/4 a cup of each, but only if you are using fresh. If you are using dried reduce the amount to 2 teaspoons of dried tarragon and 1 tablespoon of dried parsley. You will love your Insta Pot 🙂

      1. I’m glad I read these comments because I almost messed up the recipe since I have dried not fresh and would’ve put in 1/4 CUP 😳

  7. I made this tonight in my Instant Pot. It was pretty creamy and the rice was done before I added the additional 1 1/2 cups of broth. Once I did that it was soupy and the broth never was absorbed. The flavor is great and I’d make it again and just not add the additional broth.

      1. I think the question is if you release the pressure with the relief valve or let the pressure cooker sit until it is depressurized

  8. I am going to make this tonight. I don’t care for the semi hard center of Arborio rice, and I looked up risotto and found that Velencia is very similar but not as firm in the center, so I am going with the Valencia rice! I bought an 8oz block of aged asiago, so I am going to measure as I grate. I wish recipes would give solid cheese weights, as I rarely buy shredded cheese for dinner recipes.
    I have a feeling that I am going to love this. I have only had risotto once, and other than that semi cooked texture, I enjoyed it.

    1. I am not familiar with Velencia, I will have to try it some time. I do grate my own cheese but then measure for my recipes, I also rarely but pre-shredded cheeses. Please let us know how this turns out for you:)

      1. It was amazing! I made broth from the shrimp shells, and I had no fresh garlic, so I used garlic paste. 2 oz of Asiago made 3/4 cup grated. The Valencia rice was firm, but not that harder center that the Aborio rice had. (I only had risotto once before at a restaurant, at the time I thought the rice wasn’t cooked, but when I looked up the Rice’s on the internet I found out that it was supposed to be firm!)
        Thank you for this recipe! I will definitely be making this again!

  9. It is unclear to me what you do after adding the shrimp. Do you ‘cook’ on the sauté or pressure cook the shrimp after adding?

Leave a Reply

Your email address will not be published. Required fields are marked *