Instant Pot Risotto with Shrimp and Asparagus

Ingredients:

Risotto:

• 2 tbsp butter
• 1 small onion, finely diced
• 4 tsp minced garlic (4 cloves)
• 1 cup uncooked Arborio rice
• 1 cup white wine
• 2 cups chicken broth
• 1/2 cup shredded Parmesan cheese

Shrimp & Asparagus:

• 1 tbsp olive oil
• 3 garlic cloves, finely chopped
• 1 pound uncooked shrimp, peeled & deveined
• 1 tbsp butter
• 1/2 cup Italian salad dressing
• 1 pound fresh asparagus, cut into bite sized pieces
• salt & pepper to taste

Directions:

• Set the Instant Pot to the saute setting on high heat and warm 2 tablespoons of butter until melted.
• Add onion and cook 3-5 minutes, stirring often, and stir in garlic.
• Add uncooked Arborio rice and 1/2 cup wine. Stir to combine and continue cooking and stirring until wine has been absorbed by rice.
• Add remaining wine, chicken broth and cheese. Stir and then lock lid, making sure vent is closed.
• Select manual setting and adjust pressure to high. Set time for 8 minutes. When finished, quick release pressure according to manufacturer’s directions. Stir.
• Meanwhile, heat oil in a medium skillet over medium-high heat. Add garlic and cook one minute.
• Add shrimp. Cook and stir until shrimp begin to turn pink, about 5 minutes.
• Add butter and Italian salad dressing. Stir until butter is melted and then reduce heat to medium low and add asparagus pieces.
• Cook until tender, about 3-5 minutes.
• Serve shrimp and asparagus over risotto. Season with salt & pepper to taste. Enjoy!

Adapted from a recipe in Taste of Home magazine.

Serves 4.