Perfect for seafood fans, this classic shrimp risotto will become a staple in your weeknight dinner repertoire.
Garlic Shrimp Risotto
- 2 tbsp olive oil, divided
- 1 small onion, peeled, finely diced
- 4 cloves garlic, peeled, minced, divided
- 3 tsp salt, divided
- 1375ml chicken or vegetable stock
- 400g Arborio rice
- 16 uncooked jumbo prawns (fresh or defrosted), peeled, deveined
- 2 tsp garlic powder
- 1 tsp ground black pepper
- 1/2 tsp crushed red pepper (optional)
- 2 tbsp butter
- Juice of 1 lemon
- 1 bunch asparagus, trimmed, cut in 1-inch pieces
- 1 1/2 cups grated Parmesan cheese, plus more for serving
Select SEAR/SAUTÉ and set to MD:HI. Select START/STOP to begin. Allow to preheat for 5 minutes.
Add 1 tablespoon oil to pot and add onion. Sauté until softened, about 5 minutes. Add half the garlic and cook until fragrant, about 1 minute. Season with 2 teaspoons salt.
Add stock and rice to pot. Assemble pressure lid, making sure the pressure release valve is in the SEAL position. Select PRESSURE and set to HIGH. Set time to 7 minutes. Select START/STOP to begin.
While rice is cooking, toss prawns in the remaining oil, garlic, salt, garlic powder, black pepper, and crushed red pepper in a mixing bowl.
When pressure cooking is complete, allow pressure to natural release for 10 minutes. After 10 minutes, quick release remaining pressure by moving the pressure release valve to the VENT position. Carefully remove lid when unit has finished releasing pressure.
Stir butter, lemon juice, and asparagus into the rice until evenly incorporated.
Place Reversible Rack inside pot over risotto, making sure rack is in the higher position. Place prawns on rack.
Close crisping lid. Select GRILL and set time to 8 minutes. Select START/STOP to begin.
When cooking is complete, remove rack from pot. Stir Parmesan into the risotto. Top with prawns and Parmesan and serve immediately.