Servings: 6

Pressure-Cooker Shrimp RIsotto Pressure-Cooker Shrimp RIsotto
 
TOTAL TIME: Prep: 30 min. Cook: 5 min. TOTAL TIME: Prep: 30 min. Cook: 5 min.
YIELD: 6 servings. YIELD: 6 servings.
Shrimp and risotto are two of my favorite dishes. But risotto takes time and attention when cooked on the stovetop. So I wanted to try making it in my pressure cooker since it's such a timesaver. I think the flavor and texture of this speedy version is similar to the traditional method. —Donna-Marie Ryan, Topsfield, MA Shrimp and risotto are two of my favorite dishes. But risotto takes time and attention when cooked on the stovetop. So I wanted to try making it in my pressure cooker since it's such a timesaver. I think the flavor and texture of this speedy version is similar to the traditional method. -Donna-Marie Ryan, Topsfield, MA
Ingredients Ingredients
 
1 pound uncooked shell-on shrimp (16-20 per pound) 1 pound uncooked shell-on shrimp (16 to 20 per pound)
4 tablespoons butter, divided 4 tablespoons butter, divided
1 carton (32 ounces) chicken stock 1 carton (32 ounces) chicken stock
1 medium onion, chopped 1 medium onion, chopped
2 cups uncooked arborio rice 2 cups uncooked arborio rice
3 garlic cloves, minced 3 garlic cloves, minced
3/4 cup fresh or frozen corn ¾ cup fresh or frozen corn
1/4 cup oil-packed sun-dried tomatoes, chopped ¼ cup oil-packed sun-dried tomatoes, chopped
2 teaspoons minced fresh thyme or 1 teaspoon dried thyme 2 teaspoons minced fresh thyme or 1 teaspoon dried thyme
1/4 cup white wine, such as Sauvignon blanc ¼ cup white wine, such as Sauvignon blanc
3/4 cup grated Parmesan cheese ¾ cup grated Parmesan cheese
1/4 cup heavy whipping cream ¼ cup heavy whipping cream
3/4 teaspoon kosher salt ¾ teaspoon kosher salt
1/4 teaspoon freshly ground pepper ¼ teaspoon freshly ground pepper

Directions
1. Peel and devein shrimp; reserve shells. In a small saucepan, melt 1 tablespoon butter over medium heat. Add shells; cook and stir for 2 minutes. Stir in stock. Bring to a boil; reduce heat. Simmer, covered, 10 minutes. Remove from heat and keep warm.
2. Meanwhile, select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add remaining 3 tablespoons butter. When butter is melted, cook and stir shrimp until shrimp turn pink, 3 to 4 minutes. Remove shrimp with a slotted spoon and keep warm. Add onion to pressure cooker; cook and stir until crisp-tender, 2 to 3 minutes. Add rice and garlic; cook and stir until rice is coated, 1 to 2 minutes. Stir in corn, tomatoes and thyme. Add wine; cook and stir until absorbed, about 30 seconds, stirring to loosen browned bits from pan. Press cancel.
3. Drain broth mixture; discard shrimp shells. Stir drained broth into pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 5 minutes. Quick-release pressure.
4. Stir in Parmesan cheese, cream, salt and pepper until combined; continue stirring until creamy. Stir in shrimp; heat through. If desired, top with additional fresh thyme and grated Parmesan cheese. Serve immediately.