Asiago Shrimp Risotto

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

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Asiago Shrimp Risotto 2

Asiago Shrimp Risotto

  • Author: Marty Boyd
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Main Dish
  • Method: Instant Pot
  • Cuisine: American


  • 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.

Keywords: instant pot, garlic, butter, shrimp, arborio rice, onion, seafood, easy, main dish


88 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?

  10. I’m assuming if I try this with brown rice I should just increase the time a bit since it’s a firmer rice?

    1. Yes you will need to increase the cooking time, although I am not sure by how much. It will not be quite as creamy, but the brown rice will add a nice nutty flavor to the dish.

  11. This is a WONDERFUL & easy recipe & so flavorful! The shrimp were cooked to perfection. We seared Asparagus on the stove, then cut that up and added it at the same time as the cheese, seasonings & butter.
    Definitely on our list to make over & over & over!!

  12. This has got to be the most AMAZING recipe ever! This is my go-to, when needing something fast and fancy, or when my kids request it! Amazing!!!

  13. Since you are not adding the asiago until after the cook how much of the flavor do you really get? I’ve had some amazing asiago sauces and love the flavor. This may be an ignorant question, so please be gentle.

    1. No question is ever ignorant Paul……..Tim and I have found the flavor to be perfect adding it at the end. Besides I wasn’t sure what the pressure of the Instant Pot would do to the cheese 🙂

  14. The ingredients would be good if you actually gave proper instructions for the Instant Pot or electric presser cooker. The rice was HORRIBLE and it took over an hour to prepare. My kids hated it! So disappointed.

  15. I’m excited to try this recipe because everyone raves about it! Curious why every time “wine” is mentioned it is highlighted as a link that leads to a cigar website?

  16. This recipe was outstanding. I want to double it for a dinner party….. any idea on cooking times for that ? 😬

    1. Marsha according to everything I have read and know about Instant Pots the cooking time is the same. Just stay under the max allowed amount of food for your brand of cooker and you may want to reduce the liquid slightly maybe by a quarter to a half a cup.

  17. One of my favorite IP recipes! I have made this several times over the last year +. My family loves it! Thank you!

  18. Whenever anyone askes me what to make in their new IP, this is the recipe I send them to! All with great success! Thanks!!

  19. I didn’t like this recipe. The taste was there but the rice was very mushy. After the 10 minutes on pressure “Rice” setting, it was OK. But after the quick release, I added the shrimp, chicken stock and asparagus. I put it on the sauté mode on medium setting, It started to stick to the bottom so I kept stirring. Then the rice turned to “mush”. I added the cheese and the tarragon but the rice was awful. If I every make this recipe again, it will be in a skillet on the stove.

  20. I have never made risotto before period and made it for the first time in my new instapot. It is very tasty and easy to make. Just wondering if I may have had to much liquid as it was very wet or is that what the texture should be?

    1. Thanks Wendy……I have had several people comment on the dish having excess liquid. The texture should be creamy. The key to risotto is the rice…it has to be arborio rice it’s very starchy. When you make it again you can adjust/reduce the amount of liquid for the second addition.

  21. Amazing! So perfectly cooked in such a short time. Thinking of all the things I can add: asparagus, seared scallops, mushrooms, lobster…thank you!

  22. This was so good! Since I didn’t have tarragon or parsley I added a pinch of saffron to the rice while it cooked and squeezed some lemon in afterwards. Delicious 🙂

  23. What setting for the pressure cooker? High or low? I’m hoping it’s high because that’s what I’m using now 😬

  24. I have a Ninja Foodi and it doesn’t have a rice setting. Does anyone know what the equivalent setting would be?

Leave a Reply

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

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

This site uses Akismet to reduce spam. Learn how your comment data is processed.