Back to Pressure-Cooker Risotto with Shrimp and Herbs All Reviews for Pressure-Cooker Risotto with Shrimp and Herbs - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Read the full recipe after the video. Recipe Summary Servings: 4 shrimp-risotto-043-d111289-0914.jpg

Ingredients Ingredient Checklist 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

Gallery Read the full recipe after the video.

Recipe Summary Servings: 4 shrimp-risotto-043-d111289-0914.jpg

Read the full recipe after the video.

Read the full recipe after the video.

Recipe Summary Servings: 4

Recipe Summary

Servings: 4

Servings: 4

4

shrimp-risotto-043-d111289-0914.jpg

shrimp-risotto-043-d111289-0914.jpg

Ingredients

Ingredients

  • 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

Directions

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.

Reviews (5)

 Add Rating & Review     30 Ratings   5 star values:        12    4 star values:        10    3 star values:        7    2 star values:        0    1 star values:        1

Reviews (5)

Add Rating & Review     30 Ratings   5 star values:        12    4 star values:        10    3 star values:        7    2 star values:        0    1 star values:        1

Add Rating & Review

30 Ratings 5 star values: 12 4 star values: 10 3 star values: 7 2 star values: 0 1 star values: 1

30 Ratings 5 star values: 12 4 star values: 10 3 star values: 7 2 star values: 0 1 star values: 1

30 Ratings 5 star values: 12 4 star values: 10 3 star values: 7 2 star values: 0 1 star values: 1

  • 5 star values: 12 4 star values: 10 3 star values: 7 2 star values: 0 1 star values: 1

    Martha Stewart Member     Rating: 5.0 stars       10/04/2020   This is a favorite in our house - made many, many times. I have mixed it up by adding asparagus or mushrooms too. Easy and quick but still get that creamy risotto!  

Martha Stewart Member     Rating: 5 stars       09/10/2019   So far my families favorite recipe from the book. Delicious simple and mostly hands off. We add peas with the herbs for more veggies.  

Martha Stewart Member     Rating: 5 stars       11/18/2018   My family really enjoyed this recipe. It has already been requested to be added to the holiday buffet. We did add just a squeeze of lemon at the table.  

Martha Stewart Member     Rating: 5 stars       03/02/2018   I made this recipe in my 6 quart Instant Pot. It was creamy and so good. Dinner was done in 30 minutes from start to finish. I'll make this again. Probably next Friday!  

Martha Stewart Member     Rating: Unrated       05/02/2017   In the first part of the recipe you added 3 cups of chicken broth and later you added 1/2 but the recipe calls for 4 1/2 cups. Which is correct? 4 1/2 cups or 3 1/2?

    Martha Stewart Member

    Rating: 5.0 stars 10/04/2020

This is a favorite in our house - made many, many times. I have mixed it up by adding asparagus or mushrooms too. Easy and quick but still get that creamy risotto!

Rating: 5.0 stars

Rating: 5 stars 09/10/2019

So far my families favorite recipe from the book. Delicious simple and mostly hands off. We add peas with the herbs for more veggies.

Rating: 5 stars

Rating: 5 stars 11/18/2018

My family really enjoyed this recipe. It has already been requested to be added to the holiday buffet. We did add just a squeeze of lemon at the table.

Rating: 5 stars 03/02/2018

I made this recipe in my 6 quart Instant Pot. It was creamy and so good. Dinner was done in 30 minutes from start to finish. I’ll make this again. Probably next Friday!

Rating: Unrated 05/02/2017

In the first part of the recipe you added 3 cups of chicken broth and later you added 1/2 but the recipe calls for 4 1/2 cups. Which is correct? 4 1/2 cups or 3 1/2?

Rating: Unrated

All Reviews for Pressure-Cooker Risotto with Shrimp and Herbs

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Pressure-Cooker Risotto with Shrimp and Herbs

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest