Instant Pot Lemony Shrimp Risotto

• servings: 4 servings
• total time: 15 minutes

Ingredients

3 tablespoons extra virgin olive oil, (divided)

1 pound raw large shrimp (16 to 20 per pound), (peeled and deveined)

1 teaspoon kosher salt, (divided)

grated zest of 1 lemon

1/8 teaspoon crushed red pepper, (optional)

1/4 cup chopped shallot

1 1/2 cups Arborio rice

4 cups chicken or vegetable broth (32 ounces)

4 cups torn spinach leaves or baby spinach (about 2 ounces)

1 tablespoon unsalted butter

Directions

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.

Nutrition

• Calories: 522.4 kcal
• Total Fat: 16.4 g
• Saturated Fat: 3.9 g
• Unsaturated Fat: 11.1 g
• Trans Fat: 0.1 g
• Cholesterol: 150.4 mg
• Sodium: 1321.8 mg
• Total Carbohydrate: 66.8 g
• Dietary Fiber: 3.3 g
• Total Sugars: 1.6 g
• Protein: 26.3 g