Welcome to the ultimate guide for creating a truly remarkable Instant Pot Shrimp Risotto! This recipe brings together the vibrant flavors of lemon, tender asparagus, and rich Parmesan cheese into a quick and easy pressure cooker dish, perfect for those busy weeknights when you crave something both comforting and elegant. Forget the traditional stovetop stirring marathon; with the Instant Pot, you’ll achieve a perfectly creamy, cheesy, and satisfying risotto with minimal effort. While our star ingredients are shrimp, lemon, and asparagus, this versatile dish made with classic arborio rice can be easily customized with your favorite additions like chicken, earthy mushrooms, sweet peas, or any other vegetable you fancy.
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This post was originally published in 2018 and has since been extensively updated to provide you with the most comprehensive and delicious recipe experience.
Table of Contents
What is Risotto: A Creamy Italian Classic Made Easy
Risotto is an exquisite Italian rice dish, celebrated for its wonderfully creamy texture and rich, savory flavor. Traditionally, it’s a labor of love, requiring constant stirring and gradual addition of broth to coax the starches out of the rice, creating that signature velvety consistency. While some might compare its creaminess to a luxurious mac and cheese, risotto truly stands in a league of its own, offering a sophisticated and nuanced culinary experience.
For many home cooks, the idea of making risotto from scratch can be intimidating due to the extensive stirring and careful attention required on the stovetop. This is precisely why the Instant Pot has become a game-changer for risotto enthusiasts! It transforms a complex, time-consuming dish into a remarkably simple and virtually foolproof process. The pressure cooker method achieves that perfect creamy texture without the need for endless stirring, making restaurant-quality risotto accessible to everyone, even on a busy weeknight.
The Secret to Perfect Risotto: Choosing the Right Rice
The foundation of any great risotto lies in the rice. For this recipe, you absolutely need Arborio rice. This medium-grain Italian rice is uniquely suited for risotto due to its high amylopectin starch content. When cooked, Arborio rice releases its starches, creating the dish’s characteristic creamy texture while still maintaining a slight chewiness, known as “al dente,” at its core.
Arborio rice is specifically cultivated for dishes like risotto, and its name even comes from the town in Italy where it originated. Unlike long-grain rice varieties, which tend to cook up fluffy and separate, Arborio grains plump up and become wonderfully soft and creamy on the outside, forming a luscious sauce as they absorb the cooking liquid. While primarily used for risotto, its unique properties also make it an excellent choice for rich and creamy rice pudding. The Instant Pot truly shines when cooking rice, achieving perfect results every time, so much so that many, including myself, have traded in their dedicated rice cookers for this versatile appliance.
Selecting the Best Shrimp for Your Risotto
When it comes to shrimp, the grocery store offers several options, but not all are created equal, especially for a delicate dish like risotto. You’ll find raw, pre-cooked, raw-frozen, peeled, deveined, tails-on, and tails-off varieties. For the best flavor and texture in your risotto, always opt for raw shrimp.
Pre-cooked shrimp, while convenient, often results in an inferior taste and rubbery texture when reheated or cooked a second time in a dish. Raw shrimp, on the other hand, cooks quickly—usually in just a few minutes—and allows you to control the doneness, ensuring a tender, succulent bite. If using frozen raw shrimp, it’s a perfectly acceptable and often more convenient choice, just ensure it’s thawed properly before cooking.
My strong preference is for shrimp that is already deveined. The “vein” running along the back of the shrimp is actually its digestive tract, and while not harmful, it can impart an unappetizing grittiness or flavor. If you purchase shrimp with the vein intact, you can easily remove it yourself: simply make a shallow slit along the back with a sharp paring knife and gently lift out the dark vein with the tip of the knife. For more detailed instructions on preparation, you can check out tips on How to Peel and Devein Shrimp.
Quickly and Safely Thawing Frozen Shrimp
Thawing frozen shrimp correctly is crucial to preserve its texture and flavor. The safest and quickest method is to place the frozen shrimp in a large bowl and submerge them in cold water. Change the water every 10-15 minutes to keep it cold, and the shrimp will typically thaw within 15-30 minutes, depending on their size. Avoid using hot water, as this can begin to cook the shrimp unevenly and compromise their delicate texture.
How to Make Instant Pot Shrimp Risotto: The Simplified Method
Making risotto in the Instant Pot is surprisingly straightforward and eliminates the constant stirring typically associated with this dish. The pressure cooker creates an environment where the rice cooks evenly and absorbs liquid efficiently, yielding a beautifully creamy result every time. For detailed measurements and full step-by-step instructions, please refer to the recipe card at the bottom of this post, but here’s a general overview of the process:
- **Sauté Aromatics:** Begin by sautéing diced onions and minced garlic directly in the Instant Pot. This builds the foundational flavor of your risotto.
- **Toast the Rice:** Add butter to the pot and let it melt. Then, stir in the arborio rice, allowing it to toast lightly for a minute or two. This step is crucial for developing the nutty flavor of the rice and ensuring each grain holds its shape while still becoming creamy.
- **Deglaze with Wine:** Pour in white wine to deglaze the pot, scraping up any browned bits from the bottom. This adds depth and complexity to the flavor profile.
- **Add Liquid and Seasoning:** Stir in the broth, grated Parmesan Reggiano, salt, and pepper. Ensure everything is well combined.
- **Pressure Cook:** Seal the Instant Pot lid and set it to pressure cook. The magic happens during this brief period as the rice absorbs the liquid and releases its starches.
- **Finish with Shrimp and Veggies:** Once the cooking cycle is complete, perform a quick release of the steam. Open the pot and immediately stir in the raw shrimp, fresh spinach, and chopped asparagus. The residual heat of the risotto, combined with a brief sauté setting, will gently cook these delicate ingredients to perfection without overcooking them. Stir continuously for a few minutes to ensure the shrimp cooks through and the vegetables soften, and to prevent anything from sticking to the bottom.
- **Final Touches:** A drizzle of fresh lemon juice at the end brightens the entire dish, and a final taste test allows you to adjust seasonings as needed.
Making Risotto on the Stovetop: A Traditional Approach
While the Instant Pot offers unmatched speed and convenience, understanding the traditional stovetop method for risotto can deepen your appreciation for this dish. If you choose to go the classic route, the key is patience and continuous attention. You’ll typically start with sautéing aromatics as well, then toasting the arborio rice. The main difference lies in the addition of liquid: hot broth is added gradually, about a ladleful at a time, allowing each addition to be fully absorbed by the rice before adding the next. This process requires constant stirring, which encourages the rice to release its starches and creates the characteristic creamy texture. This can take anywhere from 20 to 30 minutes of active cooking. While more involved, it’s a rewarding culinary experience. For specific measurements and the full traditional stovetop process, always refer to the instructions on your package of arborio rice, as ratios can sometimes vary slightly.
Perfect Cook Time for Instant Pot Risotto
One of the greatest advantages of using the Instant Pot for risotto is the significantly reduced cooking time. Our shrimp risotto cooks perfectly in just 8 minutes under high pressure. After the cooking cycle, a quick release of steam is essential. This prevents the rice from overcooking and becoming mushy, ensuring that delightful al dente bite. The residual heat in the pot is then harnessed to gently cook the shrimp and vegetables, bringing the dish together in mere minutes post-pressure cooking.
Wine Substitutions in Risotto: Flavor Without Alcohol
Wine is a classic ingredient in many risotto recipes, primarily because it adds a layer of depth, acidity, and a subtle richness that enhances the overall flavor profile. It helps to deglaze the pot, picking up all those delicious browned bits, and its acidity balances the creaminess of the dish. However, if you prefer to omit alcohol, or simply don’t have wine on hand, you can absolutely substitute it.
The best alternative is to use an equal amount of additional broth (chicken, vegetable, or seafood). To mimic the slight acidity that wine provides, you can add a small splash of lemon juice or white wine vinegar along with the broth. This will help maintain that desired balance of flavors, ensuring your risotto is still bright and vibrant.
Creative Toppings and Substitution Ideas for Your Risotto
One of the joys of cooking risotto is its incredible versatility. While our Lemon Asparagus Shrimp Risotto is a standout, you can easily adapt the recipe to suit your preferences or what you have available. Here are some fantastic ideas for additional toppings and substitutions to inspire your culinary creativity:
- **Chicken:** For a heartier meal, pre-cook diced chicken breast or thigh and stir it in at the same time as the shrimp and vegetables.
- **Bacon:** Crispy crumbled bacon adds a smoky, savory crunch. Stir it in at the very end as a garnish.
- **Broccoli:** Small broccoli florets can be added along with the asparagus and spinach for extra nutrients and a lovely green color.
- **Mushrooms:** Sauté sliced mushrooms (cremini, shiitake, or even wild mushrooms) with the onions and garlic to infuse the risotto with their earthy aroma.
- **Peas:** Sweet green peas are a classic addition to risotto. Stir them in during the final minutes of cooking to retain their bright color and fresh pop.
- **Red Peppers:** Diced red bell peppers can add a touch of sweetness and beautiful color. Add them with the aromatics or with the other vegetables at the end.
- **Sundried Tomatoes:** For an intense, sweet-tart flavor, chop oil-packed sundried tomatoes and stir them in at the end.
- **Artichokes:** Quartered artichoke hearts (canned or jarred, drained well) provide a lovely tangy, tender bite. Add them with the final vegetable stir-in.
Storing Leftover Risotto: Tips for Freshness
While risotto is undeniably best enjoyed fresh off the stove, you can certainly save leftovers. To maintain its quality, allow the risotto to cool completely before transferring it to an airtight container. Properly stored in the refrigerator, it will remain delicious for up to 4 days. Remember that the texture may change slightly upon cooling, becoming a bit firmer as the rice continues to absorb liquid.
Reheating Risotto Like a Pro: Bringing Back the Creaminess
Reheating risotto successfully requires a little technique to revive its creamy texture. The key is to reintroduce moisture. For every cup of leftover risotto, add about ¼ cup of broth (chicken, vegetable, or seafood). Gently reheat it on the stovetop over low to medium heat, stirring frequently, until it’s warmed through and creamy again. You can also reheat it in the microwave with added broth, stirring every minute or so, until it reaches the desired consistency and temperature.
Can You Freeze Risotto? Understanding Texture Changes
Generally, freezing risotto is not recommended. The texture of cooked rice can become hard and grainy when frozen and thawed, and the creamy consistency of risotto tends to break down. This is due to a process called starch retrogradation, where the starches recrystallize and lose their smooth texture. If you must freeze it, understand that the texture will be compromised. Instead, consider transforming leftover risotto into arancini (fried risotto balls), which are much better suited for freezing and reheating. You can read more about How to Store and Reheat Risotto for additional tips.
What to Serve with Shrimp Risotto: Complementary Side Dishes
This Instant Pot Shrimp Risotto is a fulfilling meal on its own, but pairing it with a simple, fresh side dish can elevate your dining experience. Here are some excellent choices that complement its rich flavors beautifully:
- Instant Pot Southern Green Beans
- Air Fryer Garlic Green Beans
- Air Fryer Asparagus
- Grilled Asparagus
- Air Fryer Roasted Carrots
- Air Fryer Vegetables
More Delicious Shrimp Recipes You’ll Love
If you’re a fan of shrimp, you’re in for a treat! This versatile seafood is a staple in many cuisines and can be prepared in countless delicious ways. After enjoying this risotto, explore some of our other favorite shrimp recipes:
- Red Lobster Garlic Shrimp Scampi
- Air Fryer Frozen Shrimp
- Grilled Shrimp Skewers
- Cedar Plank Grilled Shrimp
- Cajun Shrimp Pasta
- Shrimp and Crab Quiche
- Healthy Pad Thai with Chicken and Shrimp
- Jerk Shrimp Recipe
More Instant Pot Recipe Favorites
The Instant Pot is a kitchen marvel, making quick work of everything from hearty stews to delicate seafood. If you love the ease and efficiency of pressure cooking, you’ll want to add these fantastic Instant Pot recipes to your repertoire:
Instant Pot Teriyaki Chicken
Instant Pot Chicken Tortilla Soup
Instant Pot Crab Legs
Instant Pot Chicken Ramen
Instant Pot Chicken Marsala
Instant Pot Chicken Tacos
Instant Pot Shrimp Risotto
Brandi Crawford
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10 minutes
15 minutes
25 minutes
dinner, lunch
American
4
servings
440
kcal
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Equipment
- Instant Pot
Ingredients
-
1 teaspoon
olive oil
-
½ cup diced onions
I used white onions -
3 garlic cloves
minced - 1 tablespoon unsalted butter
-
1 ½ cups
arborio rice
-
½ cup dry white wine
I recommend Pinot Grigio or Chardonnay. -
3 ½ cups
broth
Seafood, chicken, or vegetable broth. - ½ cup grated parmesan reggiano cheese
-
1 pound
raw shrimp
Peeled and deveined -
Old Bay Seasoning
See notes for how to make your own seasoning. - salt and pepper to taste
- 1 cup fresh spinach
-
7 oz asparagus
Chopped into small pieces. See notes. -
2-3 tablespoons fresh lemon juice
Optional for flavor.
Instructions
- Turn the Instant Pot on to the sauté function. Add the olive oil to the pot with the onions and garlic. Cook for 3-4 minutes until the onions are soft and fragrant.
- Add the butter to the pot and allow it to melt. Add the rice to the pot. Stir for 1-2 minutes until the rice is coated in butter.
- Add the white wine and broth to the pot. Stir until the rice is coated.
- Place the lid on top and seal. Manually adjust the timer to Manual > High-Pressure Cooking > 8 minutes cook time.
- Season the shrimp with the Old Bay, salt, and pepper while the risotto cooks.
- When the pot indicates it is finished, quick release the steam.
- Adjust the Instant Pot to the sauté function. Add the shrimp, parmesan reggiano, spinach, and chopped asparagus. Stir to ensure the bottom of the pot does not sear.
- Cook for 3-4 minutes until the shrimp is pink and translucent, the cheese has melted, the asparagus softens, and the spinach has wilted.
- Drizzle with fresh lemon juice throughout and taste repeatedly. Make adjustments and add additional spices as necessary. I add additional salt, pepper, and Old Bay to taste here.
- Cool before serving.
Video
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Notes
- You can make the recipe on the stove by following the instructions on the package of the arborio rice.
- I like for my asparagus to have a slight crunch. If you prefer really soft asparagus you may consider steaming it first beforehand. You can also sauté it in the pot with the garlic and onions. Remove it before pressure cooking and add it back to the pot at the end.
- You can make your own seafood seasoning using ¼ teaspoon of: onion powder, garlic powder, crushed bay leaves, dried parsley, and dried chives. You can also simply use your preferred seasoning.
- You can substitute wine for additional broth.
Nutrition
Serving:
1
serving
Calories:
440
kcal
Carbohydrates:
48
g
Protein:
29
g
Fat:
12
g
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Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
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