When we first posted this recipe Instant Pots were called Electric Pressure Cookers. Who knew that three years later, Instant Pots would be a sensation? And Asiago Shrimp Risotto would be our #1 recipe! Instant Pot Asiago Shrimp Risotto is a repost of that recipe with much better pictures!
It’s hard to believe that we have been blogging for almost five years. Rewarding, fun, challenging, are just a few of the words I would use to describe this journey. Even with all the trials and tribulations, it has been a fantastic journey.
Asiago Shrimp Risotto has had many comments, most with glowing praise and some with questions that I did my best to answer. Being new to the Instant Pot took a lot of investigating. At first answers were few and far between. Fast forward three, and there is a ton of information that I’m sure came from many a failure.
Some of the most important things I have learned with this recipe is that you must use Arborio rice. Any other rice will not give you the creamy risotto texture.
Be sure to follow your Instant Pots directions. I have an inexpensive Instant Pot that I bought at Aldi’s. There are many on the market, so it is essential to know your particular machines functions.
We hope everyone who has enjoyed the recipe will continue to share with friends and family. If you have made it good or bad, please share your experience with us we love to hear from you!
Enjoy the new Instant Pot Asiago Shrimp Risotto pictures and let us know what you think!Print
#1 recipe at What the Forks for Dinner? Just some new pictures:)
- 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
- 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.
- 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, shrimp, risotto, seafood, asiago cheese, quick, easy