Pressure Cooker Shrimp Risotto
Make Pressure Cooker Shrimp Risotto in less than 30 minutes that comes out perfect every time - with no stirring!
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Melt the butter and add the rice, water, lemon juice, salt and pepper.
Put frozen shrimp and frozen vegetables on top. For this recipe, you will need to use frozen shrimp and vegetables. This is because it takes the rice 4 minutes to cook, and you don't want overcooked seafood and mushy veggies. This is also the reason you won't want to stir the seafood and veggies into the rice. Just lay them on top half submerged in the water.
Cook at High Pressure for 5 minutes, with a quick release.
Mix, let water absorb back into rice if needed and serve with Parmesan cheese.
Calories: 244kcal | Carbohydrates: 26g | Protein: 19g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 204mg | Sodium: 691mg | Potassium: 112mg | Vitamin A: 540IU | Vitamin C: 4.9mg | Calcium: 166mg | Iron: 2mg