You are|Are|Again} looking for inspiration recipes shrimp risotto (ip) that are appetizing? How to make it is indeed not difficult and not too easy. If wrong processing, the result will be unsatisfactory and even unpleasant. Even though the delicious shrimp risotto (ip) should had aroma and taste that can provoke our taste buds.

Many things that more or less affect the taste quality of shrimp risotto (ip), start from the type of material, then material selection fresh, until the way of processing and serving it. No need worry if want to prepare shrimp risotto (ip) delicious home, because as long as you know the trick, this dish is could become treat special.

Ingredients and seasonings must exist for make

1. Prepare 1 shallot
2. Take 2 cloves garlic
3. Prepare 4 tablespoons unsalted butter
4. Take Kosher salt and freshly ground pepper
5. Prepare 1 1/2 cups arborio rice
6. Prepare 3 sprigs fresh thyme
7. Take 1/3 cup dry white wine
8. Prepare 1 (8 ounce) bottle clam juice
9. Prepare 8 oz sliced button mushrooms
10. Prepare 1 pound peeled and deveined large shrimp
11. Prepare 1/2 cup frozen peas
12. Use 2 tablespoons grated parmesan cheese
13. Use 1/2 teaspoon finely grated lemon zest, plus more for topping
14. Prepare Lemon wedges, for serving

Risotto is often flavored with wine, shallots, parmesan cheese and butter. Variations may include veggies like mushrooms, peas, asparagus etc. It's one of the most common ways of cooking rice back in Italy. Add in the arborio rice and stir.

Instructions to cook Shrimp Risotto (IP):

1. Set an Instant Pot® to saute on the medium setting (see Cook's Note). Chop the shallot and garlic. When the pot is hot, add 2 tablespoons butter, then add the shallot, garlic and a pinch each of salt and pepper. Cook, stirring, until softened, about 3 minutes. Stir in the rice and thyme sprigs and cook until the rice is toasted, about 3 minutes. Stir in the wine, scraping the bottom of the pot, and cook until evaporated, about 30 seconds. Turn off the saute function.
2. Stir the clam juice, mushrooms, and 3 cups hot water into the pot. Close the lid and turn the steam valve to the sealing position. Set the pot to cook on high pressure for 5 minutes. When the time is up, turn the valve to the venting position and release the steam completely. Be careful of any remaining steam and unlock the lid.
3. Season the shrimp with salt and pepper and add to the pot. Stir in the peas. With the pot still turned off, close the lid and let the shrimp cook through, about 5 minutes.
4. Add the parmesan and lemon zest to the risotto; stir in the remaining 2 tablespoons butter until melted. Add a few dashes of water to loosen, if necessary. Discard the thyme sprigs. Divide among bowls. Top with lemon zest and serve with lemon wedges.
5. Done and ready to serve!

Add lemon juice and continue to stir for another minute before adding in the broth, and some salt and pepper. Risotto (without the shrimp) will keep in the refrigerator, covered, for three to five days. If you have leftover shrimp, it will keep for less time (about two days). Put frozen shrimp and frozen vegetables on top. Cook Mode Prevent your screen from going dark while you are cooking!

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