Instant Pot Risotto with Shrimp and Asparagus is a quick and elegant dish that brings all the creamy, comforting goodness of traditional risotto with a fraction of the effort. By using the Instant Pot, you can achieve perfectly cooked risotto in a matter of minutes, with no need for constant stirring. This dish features tender shrimp and crisp asparagus, which add both flavor and texture to the rich, cheesy risotto. The combination of garlic, Parmesan, and a splash of white wine creates a deeply satisfying meal that’s perfect for a weeknight dinner or a special occasion. This recipe delivers restaurant-quality risotto without the fuss, making it a go-to for any time you’re craving something deliciously indulgent.
Ingredients:
- 1 pound large shrimp, peeled and deveined
- 1 bunch asparagus, trimmed and cut into 1-inch pieces
- 1 1/2 cups Arborio rice
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1/4 cup dry white wine (optional)
- 4 cups chicken or vegetable broth, warmed
- 1/2 cup grated Parmesan cheese
- 2 tablespoons butter
- 2 tablespoons olive oil, divided
- Salt and black pepper to taste
- Fresh parsley or chives, chopped (for garnish, optional)
Instructions:
- Sauté the shrimp: Set the Instant Pot to the sauté function and add 1 tablespoon of olive oil. Once hot, add the shrimp, seasoning with salt and black pepper. Cook for 2-3 minutes, until the shrimp are pink and just cooked through. Remove the shrimp from the pot and set aside.
- Sauté the asparagus: Add the asparagus to the Instant Pot and sauté for 2-3 minutes, until tender-crisp. Remove the asparagus and set aside with the shrimp.
- Cook the aromatics: Add the remaining tablespoon of olive oil and butter to the Instant Pot. Add the chopped onion and cook for 2-3 minutes until softened. Stir in the garlic and cook for another minute until fragrant.
- Toast the rice: Add the Arborio rice to the pot, stirring to coat the rice in the oil and butter. Cook for 2-3 minutes until the rice is slightly translucent around the edges. If using, pour in the white wine and cook for another 1-2 minutes until the wine is mostly absorbed.
- Pressure cook the risotto: Pour in the warmed broth and stir to combine. Secure the lid on the Instant Pot, ensuring the valve is set to sealing. Set the Instant Pot to high pressure and cook for 6 minutes.
- Release pressure: Once the cooking time is complete, carefully perform a quick release by turning the valve to venting. When the pressure has fully released, remove the lid.
- Finish the risotto: Stir the cooked risotto, then add the grated Parmesan cheese, cooked shrimp, and asparagus. Stir until the cheese is melted and everything is well combined. If the risotto is too thick, you can stir in a little more warm broth to reach your desired consistency.
- Serve: Spoon the risotto into bowls and garnish with fresh parsley or chives if desired. Serve immediately.
Instant Pot Risotto with Shrimp and Asparagus is a decadent and easy-to-make dish that’s perfect for any occasion. The combination of creamy risotto, succulent shrimp, and fresh asparagus creates a meal that’s as impressive as it is comforting. Enjoy this dish as a standout main course that’s sure to impress your family and friends.
