Pressure Cooker Risotto With Shrimp And Herbs Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

SHRIMP-AND-HERB RISOTTO



Shrimp-and-Herb Risotto image

To make it vegetarian, swap vegetable broth for the chicken broth and stir in some roasted vegetables, such as mushrooms or cherry tomatoes, in place of the shrimp.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Time 30m

Number Of Ingredients 10

2 tablespoons unsalted butter, divided
1 small yellow onion, finely chopped
2 cloves garlic, minced
1 1/2 cups Arborio or Carnaroli rice
4 cups chicken broth, divided
Salt and pepper
1 pound large shrimp (31 to 35), peeled and deveined
1/2 cup grated Parmesan (2 ounces)
3 tablespoons chopped fresh parsley, plus more for serving
3 tablespoons chopped fresh basil leaves, plus more for serving

Steps:

  • 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).
  • 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.

Nutrition Facts : Calories 249 g, Fat 7 g, Fiber 1 g, Protein 23 g, SaturatedFat 4 g

PRESSURE-COOKER RISOTTO WITH SHRIMP AND HERBS



Pressure-Cooker Risotto with Shrimp and Herbs image

This recipe comes from Martha's latest book "One Pot: 120+ Easy Meals from Your Skillet, Slow Cooker, Stockpot, and More."

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Number Of Ingredients 10

4 tablespoons unsalted butter, divided
1 small yellow onion, finely chopped
2 garlic cloves, minced
1 1/2 cups Arborio or Carnaroli rice
2 tablespoons dry white wine, such as Sauvignon Blanc or Pinot Grigio
4 1/2 cups low-sodium chicken broth, divided
Coarse salt and freshly ground pepper
1 pound large shrimp, peeled and deveined (21 to 30)
3/4 cup grated Parmigiano-Reggiano cheese (3 ounces), plus more for serving
1/4 cup fresh herbs such as tarragon and flat-leaf parsley, chopped

Steps:

  • In a 6-quart pressure cooker, melt 2 tablespoons butter over medium heat. Add onion and garlic and saute until soft, about 4 minutes. Add rice and cook, stirring, 1 minute. Add wine and cook until just evaporated, 30 seconds. Add 3 cups broth; season with salt and pepper.
  • Secure lid. Bring to high pressure over medium-high heat; reduce heat to maintain pressure and cook until rice is tender, 9 minutes. Remove from heat, vent pressure, then remove lid. Stir in shrimp with remaining 1 1/2 cups broth, and cook on medium until shrimp are opaque, 3 to 5 minutes. Stir in cheese and remaining 2 tablespoons butter. Finish with herbs and serve immediately.

PRESSURE-COOKER SHRIMP AND SAFFRON RISOTTO



Pressure-Cooker Shrimp and Saffron Risotto image

Provided by Food Network Kitchen

Categories     main-dish

Time 37m

Yield 4 servings

Number Of Ingredients 12

2 tablespoons extra-virgin olive oil
1 small onion, coarsely chopped
3 large cloves garlic, smashed
1 teaspoon fennel seeds
1 teaspoon kosher salt, plus additional for seasoning
Freshly ground black pepper
1 1/2 cups Arborio rice
2 tablespoons tomato paste
Pinch saffron threads
1/4 cup dry white vermouth
3 cups chicken broth, low-sodium canned or homemade
1 pound medium shrimp, peeled and deveined

Steps:

  • Heat the olive oil in a 7-liter pressure cooker over medium-high heat. Add the onion, garlic, fennel seeds, the 1 teaspoon salt, and pepper to taste. Cook, stirring occasionally, until the vegetables soften a bit, about 5 minutes. Add the rice, tomato paste, and saffron and stir until the grains are evenly colored. Stir in vermouth and chicken broth.
  • Close the pressure cooker lid and bring the pressure up to high (which can take up to 10 minutes), then reduce the heat, if necessary, to maintain an even pressure for 3 minutes. Remove from the heat and press the cooker's pressure indicator stem until no more steam comes out.
  • Carefully remove the lid--the risotto will look a bit soupy at this point. Stir in the shrimp and let the risotto stand, off the heat, until shrimp are pale pink and cooked through, about 2 minutes. Season with additional salt and pepper, to taste.

INSTANT POT® SHRIMP RISOTTO WITH LEMON AND HERBS



INSTANT POT® Shrimp Risotto with Lemon and Herbs image

Put your pressure cooker to good use with INSTANT POT® Shrimp Risotto with Lemon and Herbs. You won't believe how quickly this INSTANT POT® shrimp risotto comes together!

Provided by My Food and Family

Categories     Home

Time 25m

Yield 6 servings

Number Of Ingredients 9

1/4 cup olive oil
1/2 lb. frozen uncooked cleaned medium shrimp
1/2 cup finely chopped onions
2 cloves garlic, minced
1 cup Arborio rice, uncooked
3 cups fat-free reduced-sodium chicken broth, divided
1 jar (15 oz.) INSTANT POT Zesty Lemon Herb Sauce
1 cup frozen peas, cooked
1/4 cup grated Parmesan cheese

Steps:

  • SET SAUTÉ setting on INSTANT POT for 11 min. Add oil to pot; heat 2 min. Add shrimp, onions and garlic; cook and stir 3 to 5 min. or until shrimp turn pink.
  • Use slotted spoon to transfer shrimp to bowl; cover to keep warm.
  • Add rice to pot; cook and stir 1 min. Add 1 cup chicken broth; cook and stir 2 to 3 min. or until most of the broth is absorbed.
  • Add remaining broth and sauce to pot. DO NOT STIR. Close and lock lid. Turn Pressure Release Valve to Sealing position. Cook 7 min. using MANUAL/HIGH PRESSURE COOK setting. When timer goes off, use Quick Pressure Release to release steam. Remove lid.
  • Add peas, shrimp and cheese to pot; mix lightly. Cover loosely with lid, but do not lock lid. Let risotto stand 3 min.

Nutrition Facts : Calories 350, Fat 16 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 85 mg, Sodium 940 mg, Carbohydrate 0 g, Fiber 9 g, Sugar 0 g, Protein 12 g

PRESSURE-COOKER RISOTTO WITH SHRIMP AND ASPARAGUS



Pressure-Cooker Risotto with Shrimp and Asparagus image

This speedy method of making risotto works every time! -Kim Gray, Davie, Florida

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 8 servings.

Number Of Ingredients 12

2 tablespoons olive oil
9 garlic cloves, minced, divided
2 pounds uncooked shrimp (26-30 per pound), peeled and deveined
4 tablespoons unsalted butter, divided
1/2 cup Italian salad dressing
1 pound fresh asparagus, trimmed
1 small onion, finely diced
1-2/3 cups uncooked arborio rice
1 cup white wine
4 cups reduced-sodium chicken broth
1/2 cup shredded Parmesan cheese, divided
Salt and pepper to taste

Steps:

  • Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, add 3 minced garlic cloves; cook 1 minute. Add shrimp; cook and stir until shrimp begin to turn pink, about 5 minutes. Add 1 tablespoon butter and Italian salad dressing; stir until butter melts. Add asparagus; cook until tender, 3-5 minutes. Remove and keep warm., Warm the remaining 3 tablespoons butter until melted. Add diced onion; cook until tender, 4-5 minutes. Add remaining 6 minced garlic cloves; cook 1 minute. Add rice; cook and stir for 2 minutes. Stir in 1/2 cup wine; cook and stir until absorbed. Add remaining 1/2 cup wine, broth and 1/4 cup cheese. Press cancel. , Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 8 minutes; quick-release pressure. Serve shrimp mixture over risotto. Season with salt and pepper. Sprinkle with remaining 1/4 cup cheese.

Nutrition Facts : Calories 424 calories, Fat 15g fat (6g saturated fat), Cholesterol 157mg cholesterol, Sodium 661mg sodium, Carbohydrate 39g carbohydrate (3g sugars, Fiber 1g fiber), Protein 26g protein.

PRESSURE-COOKER RISOTTO WITH SHRIMP AND HERBS



PRESSURE-COOKER RISOTTO WITH SHRIMP AND HERBS image

Categories     Cheese     Shellfish     Basil

Yield 4 people

Number Of Ingredients 10

4 tablespoons unsalted butter, divided
1 small yellow onion, finely chopped
2 garlic cloves, minced
1 1/2 cups Arborio or Carnaroli rice
2 tablespoons dry white wine, such as Sauvignon Blanc or Pinot Grigio
4 1/2 cups low-sodium chicken broth, divided
Coarse salt and freshly ground pepper
1 pound large shrimp, peeled and deveined (21 to 30)
3/4 cup grated Parmigiano-Reggiano cheese (3 ounces), plus more for serving
1/4 cup fresh herbs such as tarragon and flat-leaf parsley, chopped

Steps:

  • In a 6-quart pressure cooker, melt 2 tablespoons butter over medium heat. Add onion and garlic and saute until soft, about 4 minutes. Add rice and cook, stirring, 1 minute. Add wine and cook until just evaporated, 30 seconds. Add 3 cups broth; season with salt and pepper. Secure lid. Bring to high pressure over medium-high heat; reduce heat to maintain pressure and cook until rice is tender, 9 minutes. Remove from heat, vent pressure, then remove lid. Stir in shrimp with remaining 1 1/2 cups broth, and cook on medium until shrimp are opaque, 3 to 5 minutes. Stir in cheese and remaining 2 tablespoons butter. Finish with herbs and serve immediately.

MUSHROOM AND SHRIMP RISOTTO



Mushroom and Shrimp Risotto image

This is a simple, creamy risotto dish made special with sauteed shrimp.

Provided by STORMYSHORES

Time 1h10m

Yield 6

Number Of Ingredients 12

1 ¼ cups low-sodium chicken broth
1 ¼ cups Arborio rice
2 tablespoons extra-virgin olive oil
12 ounces uncooked medium shrimp, peeled and deveined
1 tablespoon Italian seasoning, divided
salt and ground black pepper to taste
1 (8 ounce) package sliced mushrooms
2 medium onions, chopped
1 medium green bell pepper, chopped
1 medium red bell pepper, chopped
1 tablespoon minced garlic
¾ cup grated Parmesan cheese

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Bring chicken broth to a boil over medium heat. Add rice, reduce heat, and simmer until almost all liquid is absorbed, about 20 minutes.
  • Meanwhile, heat olive oil in a skillet over medium heat. Add shrimp and saute until bright pink on the outside and the meat is opaque, 3 to 4 minutes. Season with 1 teaspoon Italian seasoning, salt, and pepper. Remove to a bowl with a slotted spoon, leaving any garlic and juices in the skillet.
  • Saute mushrooms, onions, bell peppers, and garlic in the same skillet until tender, 5 to 7 minutes. Add remaining 2 teaspoons Italian seasoning and season with salt and pepper.
  • Stir shrimp and risotto into the vegetable mixture. Transfer to a 9x13-inch pan, top with Parmesan cheese, and cover.
  • Bake in the preheated oven for 30 minutes.

Nutrition Facts : Calories 352 calories, Carbohydrate 46.5 g, Cholesterol 94.8 mg, Fat 8.7 g, Fiber 2.6 g, Protein 21.1 g, SaturatedFat 2.7 g, Sodium 264.2 mg, Sugar 3.7 g

INSTANT POT® SHRIMP RISOTTO



Instant Pot® Shrimp Risotto image

How can risotto be easy and quick? Use your Instant Pot®! This shrimp risotto comes together in a snap. With a few ingredients, the dish will elevate a weeknight, or impress your guests. The electric pressure cooker eliminates most of the stirring of a classic risotto, and it frees you up to throw together a salad and slice up some crusty bread while it cooks for you!

Provided by Bibi

Categories     Main Dish Recipes     Rice     Risotto Recipes

Time 45m

Yield 2

Number Of Ingredients 13

2 cups seafood stock
3 each green onions
2 tablespoons unsalted butter, divided
1 large clove garlic, minced
1 pinch salt and ground black pepper to taste
¾ cup Arborio rice
1 pinch pinch dried thyme
2 tablespoons dry white wine
½ pound shrimp, peeled and deveined
¼ cup frozen peas
1 tablespoon freshly grated Parmesan cheese, or more to taste
1 tablespoon chopped fresh flat-leaf parsley
4 wedge (blank)s lemon wedges for garnish

Steps:

  • Heat seafood stock in a microwave-safe container for about 3 minutes on High. Leave in the microwave until ready to use.
  • Slice green onions. Separate green and white parts.
  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Melt 1 tablespoon butter. Add garlic and white part of the green onions. Season with salt and pepper and cook, stirring, until onion has softened and garlic is fragrant, about 2 1/2 minutes. Add rice and thyme. Saute, stirring occasionally, until rice begins to have a little color, about 3 minutes.
  • Pour in wine and cook, stirring, until wine evaporates, about 30 seconds. Stir in the heated seafood stock, making sure contents of the pot move freely. Turn off Saute function.
  • Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 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. Add shrimp, peas, and reserved green onion tops. Close the lid and allow the shrimp to cook using the Keep Warm function, about 7 minutes. Open lid and check to see if shrimp are done.
  • Add grated Parmesan cheese and remaining 1 tablespoon butter, stirring until butter is melted. Serve with fresh parsley and lemon wedges.

Nutrition Facts : Calories 590.2 calories, Carbohydrate 77.3 g, Cholesterol 207.7 mg, Fat 15.4 g, Fiber 3.9 g, Protein 32.6 g, SaturatedFat 8.5 g, Sodium 713.4 mg, Sugar 1.8 g

More about "pressure cooker risotto with shrimp and herbs recipes"

PRESSURE COOKER SHRIMP RISOTTO - MAGIC SKILLET
pressure-cooker-shrimp-risotto-magic-skillet image
2021-01-28 Ingredients. 2 tablespoons unsalted butter. 1 medium yellow onion, peeled and finely chopped. 1/2 pound (240 g) asparagus, trimmed and halved. …
From magicskillet.com
Cuisine Italian
Total Time 20 mins
Category Dinner
Calories 517 per serving
  • Melt the butter in an electric instant pot turned to the sauté mode. Add chopped onions and asparagus. Cook, stirring until onion turns translucent (for about 4 minutes).
  • Stir in oregano leaves, paprika and seasoning. Cook, stirring, until aromatic (for 1 minute or less)
  • Add Arborio rice. Cook, stirring for 1 minute. Pour in dry sherry. Stir well until completely absorbed(for about 2 minutes).


INSTANT POT SHRIMP RISOTTO RECIPE - FOOD NETWORK
Directions. Set an Instant Pot® to saute on the medium setting (see Cook's Note). Chop the shallot and garlic. When the pot is hot, add 2 tablespoons …
From foodnetwork.com
Author Food Network Kitchen
Steps 4
Difficulty Easy


PRESSURE COOKER RISOTTO WITH CHICKEN AND MUSHROOM RECIPE
Step 1: With the pressure cooker empty, push the “Sauté” button on the settings and set it for 8 minutes. Leave the lid off. Step 2: Add the olive oil, leek, and garlic clove to the pressure cooker’s inner pot and stir it until the leek is tender and slightly cooked.
From pressurecookerpros.com


HOW TO MAKE PERFECT 15-MINUTE RISOTTO IN A PRESSURE COOKER
2020-01-29 First, all of the liquid is added at once, then the lid of the pressure cooker is snapped on and the pot is brought to high pressure. (Hint: If you heat the stock while you sauté the rice, it should come to pressure in about 2 minutes, if not less.) Pressure cook for 6 minutes and quick release by either running the pot under cold water or ...
From thekitchn.com


PRESSURE COOKER RISOTTO WITH SHRIMP - MEALTHY.COM
Heat ¼ cup olive oil in inner steel pot of pressure cooker set to Sauté on High. Sauté shrimp in hot oil until browned, 1 to 2 minutes. Transfer shrimp to a plate. Sauté onion, adding remaining oil as needed, in inner steel pot until golden, 4 to 6 minutes. Stir rice, salt, and black pepper into onion. Pour white wine over rice and stir ...
From mealthy.com


PRESSURE-COOKER RISOTTO WITH SHRIMP AND HERBS | PRESSURE COOKER …
Dec 25, 2015 - This recipe comes from Martha's latest book "One Pot: 120+ Easy Meals from Your Skillet, Slow Cooker, Stockpot, and More."
From pinterest.ca


NINJA® FOODI™ HERB SHRIMP RISOTTO - PA GYPSY KITCHEN
Add 3 cups stock, and season with salt and pepper. 5. Secure lid and bring to high pressure. Cook for 5 minutes. 6. Vent pressure/quick release, then remove lid. 7. Stir in shrimp and remaining 1 1/2 cups stock, cook on saute, medium heat for 6-7 minutes until shrimp is opaque.
From pagypsykitchen.com


INSTANT POT SHRIMP RISOTTO - DADCOOKSDINNER
2022-03-15 Put the shrimp in the refrigerator for later, and the shells in an Instant Pot or other pressure cooker. Add the water and ½ teaspoon of salt. Lock the lid and pressure cook at high pressure for 10 minutes, then let the pressure come down naturally, about 20 minutes more. (Use “manual” or “pressure cook” mode in an Instant Pot.
From dadcooksdinner.com


CHICKEN RISOTTO PRESSURE COOKER - THERESCIPES.INFO
Risotto Under Pressure - Recipe - FineCooking top www.finecooking.com. Preparation. Heat 2 Tbs. of the butter in a 4-qt. or larger pressure cooker over medium heat. Add the shallot and cook, stirring often, until soft, 4 to 5 minutes.
From therecipes.info


EASY SHRIMP RISOTTO (INSTANT POT & STOVETOP) - THE MEDITERRANEAN …
2021-12-15 Sauté the shrimp. In a wide non-stick pot,heat a tablespoon or two extra virgin olive oil and add shrimp and ¼ teaspoon salt. Cook for 1 to 2 minutes or until the shrimp has just turned pink. Move the shrimp quickly to a bowl, toss with lemon zest and red pepper flakes (if using), and set aside for now.
From themediterraneandish.com


INSTANT POT SHRIMP RISOTTO WITH ASPARAGUS - MOM'S DINNER
2020-03-02 Add the ½ cup half & half and 1 cup shredded parmesan cheese, give the risotto a stir. Add the chopped asparagus and stir into the hot risotto. Lay the shrimp on top of the risotto. Close the lid (or place just place it on top) for 5-8 minutes, to keep the heat in and soften the asparagus and finish cooking the shrimp.
From momsdinner.net


CREAMY LEMONY PRESSURE COOKER SHRIMP RISOTTO
2018-10-28 Put the top on the pressure cooker and seal the lid. Set the cooker for high pressure and 5 minutes time. Press start. While the cooker is working, heat a large saute pan on medium high heat. When hot, add the shrimp and cook 2-3 minutes per side, turning once. As soon as the time is up, press the quick release button.
From justalittlebitofbacon.com


INSTANT POT SHRIMP RISOTTO RECIPE - TWOSLEEVERS
2022-05-24 Melt. Melt the butter and add the rice, water, lemon juice, salt and pepper. Add Shrimp And Veggies. Put frozen shrimp and frozen vegetables on top. For this recipe, you will need to use frozen shrimp and vegetables. This is because it takes the rice 4 minutes to cook, and you don't want overcooked seafood and mushy veggies.
From twosleevers.com


CHICKEN RISOTTO PRESSURE COOKER RECIPE - THERESCIPES.INFO
How To Make Perfect 15-Minute Risotto in a Pressure Cooker new www.thekitchn.com. Heat a 6-quart or larger pressure cooker over medium heat or the sauté setting. Add the olive oil and onion, along with a good pinch of salt and sauté until the onion is translucent, about 3 minutes.
From therecipes.info


PRESSURE-COOKER RISOTTO WITH SHRIMP AND HERBS | PUNCHFORK
4 tablespoons unsalted butter, divided; 1 small yellow onion, finely chopped; 2 garlic cloves, minced; 1 1/2 cups Arborio or Carnaroli rice; 2 tablespoons dry white wine, such as Sauvignon Blanc or Pinot Grigio; 4 1/2 cups low-sodium chicken broth, divided; 1 pound large shrimp, peeled and deveined (21 to 30); 3/4 cup grated Parmigiano-Reggiano cheese (3 ounces), plus …
From punchfork.com


THE EASIEST INSTANT POT RISOTTO RECIPE - FEASTING AT HOME
2020-03-14 Heat the oil on “saute” function on the Instant Pot. Saute onion and garlic until tender ad fragrant, about 3-4 minutes. Add Arborio rice and saute for one minute. Add wine and cook this off, about 2 minutes. Add the stock and bring to a light simmer, scraping up any browned bits. Stir in salt and pepper.
From feastingathome.com


ASIAGO SHRIMP RISOTTO - WHAT THE FORKS FOR DINNER?
2015-10-21 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.
From whattheforksfordinner.com


INSTANT POT RISOTTO WITH SHRIMP AND VEGGIES - DINE AND DISH
2020-01-14 In a 6-quart or 8-quart electric Instant Pot, select the sauté setting and melt the butter. Add the diced onion and cook for 4 minutes until tender. Add garlic and cook for 1 minute. Add the arborio rice; cook and stir 2 minutes. Stir in 1/2 cup wine; cook and stir until absorbed.
From dineanddish.net


PRESSURE-COOKER RISOTTO WITH SHRIMP AND HERBS | RISOTTO RECIPES ...
Apr 29, 2015 - Arborio rice is not just for risotto. It has a creamy richness that's great in bakes like this Asian-inspired chicken dinner. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures. Log in. Sign up. Explore • Food And Drink • Grain • Cereal Grain ...
From pinterest.ca


VEGGIE FILLED PRESSURE COOKER RISOTTO WITH SHRIMP | HEALTHY DINNER
2012-01-24 Heat the pressure cooker pot over medium heat. Add the butter and EVOO and let the butter melt. Add the onion, garlic, peppers and sweet potato and saute for 3-4 minutes. Add the rice and mix well, sauteing for an additional minute. Add the peas, seasonings and the vegetable broth and stir to combine.
From theleangreenbean.com


PRESSURE COOKER RISOTTO AND ROASTED ROSEMARY SHRIMP
2016-09-12 Cover and close the valve on the pressure cooker. Set to 6 minutes on high pressure. While risotto is cooking, toss shrimp with olive oil, rosemary, garlic and salt. Place on a baking sheet and bake for 5 minutes. When pressure cooker is done, do a quick release. Once the pressure has been released, remove the lid and stir in butter and parmesan.
From lifesambrosia.com


INSTANT POT RISOTTO - PRESSURE COOK RECIPES
2021-04-22 Now make some room in the Instant Pot by pushing the onions and garlic to the side of the inner pot (as shown in the photo below). First, add 2 tbsp (28g) unsalted butter to the empty side of the Instant Pot. Then, pour 2 cups (400g) arborio rice in Instant Pot. Ensure all the rice grains are coated with butter.
From pressurecookrecipes.com


INSTANT POT SHRIMP RISOTTO RECIPE | TESTED BY AMY + JACKY
2016-11-04 Sauté Shallots, Garlic and Shrimps: Pour in 3 tbsp (45ml) olive oil, 4 tbsp (57g) unsalted butter to the pot.Ensure to coat oil over whole bottom of the pot. Sauté minced shallots (50g) and minced garlic (10g) until soften and fragrant.
From pressurecookrecipes.com


RISOTTO WITH SHRIMP AND HERBS - MARTHA STEWART WINE CO.
In a 6-quart pressure cooker, melt 2 tablespoons butter over medium heat. Add onion and garlic and sauté until soft, about 4 minutes. Add rice and cook, stirring, 1 minute. Add wine and cook until just evaporated, 30 seconds. Add 3 cups broth, season with salt and pepper. Secure lid.
From marthastewartwine.com


NINJA FOODI SHRIMP RISOTTO - FORK TO SPOON
Easy Ninja Foodi Shrimp Risotto is amazing. It's a great and quick pressure cooker recipe with a batch of cheesy risotto topped with perfected cooked shrimp. It makes for a great and easy meal. Best of yet, you prepare it all in the Ninja Foodi, so you only have one bowl to wash at the end of the meal.
From forktospoon.com


21 PRESSURE COOKER RISOTTO RECIPES - SELECTED RECIPES
Ratio: Risotto has a liquid to solid ratio of 3:1. That means, for example, use 3 cups of liquid—vegetable, chicken, beef, fish, or seafood stock—for each cup of rice. One cup of rice combined with 3 (or slightly more) cups of stock will make 4 servings of risotto. A saucepan or tall-sided heavy pot or skillet.
From selectedrecipe.com


PRESSURE COOKER RISOTTO RECIPE - THE SPRUCE EATS
2022-02-28 Make sure that you follow the directions that came with your pressure cooker; they may differ slightly from this recipe. Read all of the safety directions and understand how the appliance works. Risotto is traditionally made on the stovetop. You must stand and stir the rice mixture and add the broth slowly so the starch comes out of the rice ...
From thespruceeats.com


20 MINUTE RISOTTO WITH ASPARAGUS, PEAS, SPINACH AND SHRIMP
When the cooking time is up, quick release the steam. Stir the mixture together and add the Parmesan, peas, baby spinach, asparagus, lemon juice and 1/2 tbps lemon pepper seasoning. Taste for seasoning and add remaining 1/2 tbsp if needed. Replace lid and let sit on the "Keep Warm" setting for 5-10 minutes.
From hellospoonful.com


INSTANT POT SHRIMP RISOTTO (WITH VIDEO)
2022-02-28 Step 2. Press the Saute button on the Instant Pot and once hot, add the olive oil and butter to the pot. Step 3. Add onions, celery and salt and cook for 2-3 minutes to soften. Step 4. Add garlic, lemon zest, rice (unwashed) and stir through. Press Cancel to stop the Saute process.
From instantpoteats.com


SHRIMP RISOTTO WITH LEMON AND PARMESAN [INSTANT POT]
2021-03-26 1. First, preheat your oven to 400 degrees. 2. Set your Instant Pot to Saute and spray the inner liner with the olive oil. Once the display reads hot, add in 1 teaspoon of olive oil, the chopped shallots, and garlic. Saute for one minute, then add in the rice. 3.
From confessionsofafitfoodie.com


PRESSURE COOKER MUSHROOM RISOTTO RECIPE - THERESCIPES.INFO
Pressure Cooker Risotto in 7 minutes! ⋆ hip pressure cooking tip www.hippressurecooking.com. Add a swig of white wine and un-stick any grains from the bottom of the cooker with it and stir the rice until the wine has fully evaporated. Add the broth (or broth and veggie mixture), mix and close the top immediately.
From therecipes.info


PRESSURE-COOKER RISOTTO WITH SHRIMP AND HERBS - MASTERCOOK
4 tablespoons unsalted butter, divided; 1 small yellow onion, finely chopped; 2 garlic cloves, minced; 1 1/2 cups Arborio or Carnaroli rice; 2 tablespoons dry white wine, such as Sauvignon Blanc or Pinot Grigio
From mastercook.com


PRESSURE COOKER MUSHROOM RISOTTO - RICARDO
Preheat a pressure cooker on the Sauté function for 2 minutes. Add the shallots and brown in the butter for 2 minutes. Add the rice and cook for 1 minute, stirring with a wooden spoon to coat in the butter. Deglaze with the wine and cook, stirring, until the liquid has been almost completely absorbed. Add the broth and mix well.
From ricardocuisine.com


EASY INSTANT POT SHRIMP RISOTTO + {VIDEO} - STAY SNATCHED
2021-12-18 Place the lid on top and seal. Manually adjust the timer to Manual > High-Pressure Cooking > 8 minutes cook time. Season the shrimp with seafood seasoning, salt, and pepper while the risotto cooks. Quick release the steam. Adjust the Instant Pot to the sauté function. Add the shrimp, spinach, and chopped asparagus.
From staysnatched.com


ASPARAGUS RISOTTO IN PRESSURE COOKER - THERESCIPES.INFO
Pressure Cooker Asparagus Risotto - DadCooksDinner top www.dadcooksdinner.com. Sauté the asparagus tips, shallots and asparagus slices, and rice: Heat the olive oil in the pressure cooker pot over medium heat (sauté mode in an Instant Pot) until the oil is shimmering, about 3 minutes.Add the asparagus tips and sauté until crisp-tender, about 3 minutes.
From therecipes.info


RISOTTO WITH SHRIMP AND HERBS RECIPE | RECIPE | HERB RECIPES, POT ...
Oct 25, 2017 - This recipe comes from Martha's latest book "One Pot: 120+ Easy Meals from Your Skillet, Slow Cooker, Stockpot, and More." Oct 25, 2017 - This recipe comes from Martha's latest book "One Pot: 120+ Easy Meals from Your Skillet, Slow Cooker, Stockpot, and More." Pinterest . Today. Explore. When autocomplete results are available use up and down arrows …
From pinterest.com


PRESSURE COOKER RISOTTO ATK - THERESCIPES.INFO
BUILD FLAVOR: Melt butter in pressure-cooker pot over medium-high heat. Add onion and cook until softened, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in rice and toast lightly, about 3 minutes. Stir in wine and cook until almost evaporated, about 1 minute. Stir in 3 1/4 cups broth.
From therecipes.info


RISOTTO WITH SHRIMP AND HERBS RECIPE | RECIPE | HERB RECIPES, …
Risotto with Shrimp and Herbs Recipe. This recipe comes from Martha's latest book "One Pot: 120+ Easy Meals from Your Skillet, Slow Cooker, Stockpot, and More." Martha Stewart Living. 2M followers. Seafood Dishes. Seafood Recipes. Dinner Recipes. Weeknight Recipes. Dinner Ideas. Using A Pressure Cooker. Instant Pot Pressure Cooker. Pressure Pot. Pressure …
From pinterest.com


Related Search