Quick & Easy Instant Pot Lemon Shrimp Risotto

Ingredients

• 4 cups seafood stock
• 3 tablespoons unsalted butter, divided
• 0.5 cup minced shallot
• 1 (16 ounce) package Arborio rice
• 3 sprigs fresh thyme
• 2 cloves garlic, minced
• 0.5 cup dry white wine
• 0.25 cup lemon juice
• salt and ground black pepper to taste
• 1 pound uncooked medium shrimp - peeled and deveined, tails left intact
• 2 teaspoons lemon zest
• 0.5 cup grated Parmesan cheese

Instructions

1. Warm the seafood stock in the microwave for about 5 minutes until hot. Keep it warm in the microwave until needed.
2. Turn on your Instant Pot® and select the Saute function. Melt 2 tablespoons of butter, then add the shallot and cook for about 1 minute, stirring constantly. Add the rice, thyme sprigs, and garlic. Cook, stirring frequently, for about 2 minutes. Pour in the wine and cook until it evaporates (about 1 minute). Stir in the hot seafood stock and lemon juice. Scrape any browned bits from the bottom of the pot into the liquid. Season with salt and pepper.
3. Turn off the Saute function. Secure the lid and set to high pressure according to the manufacturer's directions. Set the timer for 5 minutes, and allow 10-15 minutes for the pressure to build.
4. Carefully release the pressure using the quick-release method, following the manufacturer's instructions (about 3-5 minutes). Unlock and remove the lid.
5. Remove the thyme sprigs. Add the shrimp, close the lid, and let the shrimp cook on the Keep Warm setting for about 7 minutes, or until pink, firm, and curled into a "C" shape. Stir in the lemon zest, the remaining 1 tablespoon of butter, and the Parmesan cheese. Stir until the butter melts, then serve immediately.

Nutrition

• Calories: 692 kcal
• Fat Content: 14 g
• Fiber Content: 2 g
• Sugar Content: 2 g
• Sodium Content: 727 mg
• Protein Content: 36 g
• Cholesterol Content: 207 mg
• Carbohydrate Content: 96 g
• Saturated Fat Content: 8 g
• Unsaturated Fat Content: 0 g