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Pressure Cooker Shrimp and Asparagus Risotto with Mushrooms {Gluten-Free}
Ingredients
  • 2 tsp olive oil
  • 1 small red or yellow onion, diced
  • 1-½ cups Arborio rice
  • 1 cup sliced cremini or white button mushrooms
  • ½ cup dry white wine
  • 3-½ cups chicken broth (I use low-sodium store-bought broth), warmed for 1 minute in a microwave
  • 1 Tbsp butter
  • 1 cup chopped asparagus
  • ¾ lb large shrimp, defrosted if frozen, peeled and deveined
  • Heaping ¼ cup grated Parmigiano-Reggiano cheese
  • ½ tsp fresh black pepper
Steps
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