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Pressure-Cooker Risotto with Shrimp and Asparagus
Ingredients
  • 2 tablespoons olive oil
  • 9 garlic cloves, minced, divided
  • 2 pounds uncooked shrimp (26 to 30 per pound), peeled and deveined
  • 4 tablespoons unsalted butter, divided
  • ½ cup Italian salad dressing
  • 1 pound fresh asparagus, trimmed
  • 1 small onion, finely diced
  • 1-⅔ cups uncooked arborio rice
  • 1 cup white wine
  • 4 cups reduced-sodium chicken broth
  • ½ cup shredded Parmesan cheese, divided
  • Salt and pepper to taste
Steps
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