Instant Pot Lemony Shrimp Risotto
User Reviews
4.9
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Cook Time
15 mins
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Servings
4
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Calories
5224 kcal
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Course
Main Course
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Cuisine
Italian
Instant Pot Lemony Shrimp Risotto
Description
This Instant Pot Lemony Shrimp Risotto starts by gently sautéing shrimp with a pinch of salt, then tossing them with lemon zest and optional red pepper flakes for a fresh, slightly spicy finish. Separately, shallots soften in olive oil before arborio rice is toasted briefly, creating a flavorful base. Chicken or vegetable broth is added, and the mixture is pressure cooked to quickly create creamy risotto without constant stirring.
After quick-release of pressure, the risotto is stirred to thicken further and finished with butter and torn spinach, which wilts in the heat, lending color and mild flavor. The result is a creamy, slightly al dente rice with tender shrimp and a bright citrus undertone. The dish balances richness and freshness elegantly.
This risotto serves well as a main course or a special side. Pairings with light salads or steamed vegetables would complement its flavors. The recipe includes options for stovetop preparation and notes on reheating leftovers with broth to preserve creaminess, maintaining quality up to five days refrigerated.
Ingredients
- 3 tablespoons extra virgin olive oil divided
- 1 pound Shrimp peeled and deveined, raw, large, 16 to 20 per pound
- 1 teaspoon kosher salt divided
- lemon grated zest of 1
- 1/8 teaspoon crushed red pepper optional
- 1/4 cup shallot chopped
- 1 1/2 cups arborio rice
- 4 cups chicken broth or vegetable broth, 32 ounces
- 4 cups spinach torn leaves or baby, about 2 ounces
- 1 tablespoon butter unsalted
Instructions
- Set the Instant Pot or other multicooker to Sauté and add 1 tablespoon of the extra virgin olive oil. When the oil is hot add the shrimp and 1/4 teaspoon of the salt. Sauté the shrimp until just cooked through, 3 to 4 minutes, then transfer to a medium bowl. Press Cancel. Toss the shrimp with the lemon zest and crushed red pepper, if using.
- Set the Instant Pot to Sauté again. Add the remaining 2 tablespoons olive oil and shallot and cook, stirring frequently, until the shallot begins to soften, 2 to 3 minutes. Add the rice and cook, stirring, until the rice is translucent, about 2 minutes. Add the broth and another 1/2 teaspoon salt. Stir to scrape up any brown bits on the bottom of the pot. Lock the lid and set to cook on high pressure for 6 minutes.
- When cooking is complete, press Cancel and carefully quick-release the pressure.
- Stir for a minute or two to thicken the risotto, then add the spinach, butter, and remaining 1/4 teaspoon salt, stirring just until the spinach is wilted. Serve topped with the shrimp and their juices.
Notes
- Use high-quality chicken or vegetable broth to enhance the risotto's flavor as liquid does not evaporate during pressure cooking.
- Quickly release the pressure to avoid overcooking the rice, following your Instant Pot's safety instructions.
- Stir the finished risotto with butter for a rich, creamy texture.
- Leftovers keep well refrigerated up to five days; store cooked shrimp separately for up to three days.
- Reheat risotto on the stove with broth or water, adding liquid as needed to maintain creaminess.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 5224 kcal
% Daily Value*
| Calories | 522.4kcal | 26% |
| Carbohydrates | 66.8g | 22% |
| Protein | 26.3g | 53% |
| Fat | 16.4g | 25% |
| Saturated Fat | 3.9g | 20% |
| Polyunsaturated Fat | 1.8g | 11% |
| Monounsaturated Fat | 9.3g | 47% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 150.4mg | 50% |
| Sodium | 1321.8mg | 55% |
| Potassium | 607.2mg | 13% |
| Fiber | 3.3g | 13% |
| Sugar | 1.6g | 3% |
| Vitamin A | 3123.8IU | 62% |
| Vitamin C | 9.6mg | 11% |
| Calcium | 109.6mg | 11% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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