Cajun Risotto Recipe 45

INSTANT POT® CAJUN SHRIMP RISOTTO

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Once the panel reads HOT, add butter, shallot, and garlic. Cook and stir until fragrant, about 2 minutes. Add rice and cook, stirring, 1 minute more. Add wine and quickly deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot. Add 1 1/2 cups chicken broth, salt, and pepper. Stir to combine. Cancel Saute mode.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Select Saute function.
• Stir in shrimp and the remaining 1/2 cup of broth. Cook, stirring occasionally, until the shrimp are opaque, 3 to 5 minutes. Stir in Parmesan cheese until melted, then add parsley. Serve immediately and sprinkle with Cajun seasoning to taste.

CAJUN RISOTTO

Steps:

• Heat oil in a heavy saucepan and add sausage. Cook until meat has browned and some fat has been rendered. Add the holy trinity (onions, celery, peppers) and stir til onion starts to be translucent. Stir in the garlic.
• Add the rice, and stir to coat. Cook for 2 minutes over medium heat, stirring constantly.
• Add 1 cup chicken broth to the saucepan, and cook until liquid is reduced, stirring constantly.
• Continue to add the chicken broth to keep the rice covered in liquid, stirring frequently. Make sure that most of the liquid is absorbed by the rice before you add more. The total cooking time should be about 25 minutes, or until the rice is tender.
• Add the oregano, thyme, and cheese, if using, to the saucepan before serving and stir to melt. Add salt and pepper or cajun seasoning to taste. Cover the pot and let it stand for five minutes off the heat. Garnish with parsley to serve.

CAJUN RISOTTO RECIPE - (4/5)

Steps:

• Heat olive oil in a large saucepan oven over medium heat; add onion, peppers and garlic and sauté until tender. Add rice and cook, stirring constantly, 5 to 7 minutes. Add 1/2 cup chicken broth; cook, stirring constantly, until liquid is absorbed. Repeat procedure with remaining broth, 1/2 cup at a time. Remove pan from heat. Stir in Mozzarella cheese and Creole seasoning, stirring until cheese melts. Garnish with parsley.