1 shallot, chopped
2 garlic cloves, minced
4 tablespoons butter, divided
Salt and pepper, to taste
1 1/2 cups Arborio rice
3 springs fresh thyme
1/3 cup dry white wine
3 cups chicken or vegetable broth
1 cup clam juice
16 oz large shrimp, thawed, peeled and deveined
8 oz asparagus, cut into 1” pieces or 1/2 cup frozen peas
2 tablespoons grated Parmesan cheese
1/2 teaspoon lemon zest and slice the lemon for garnish.
1/4 cup fresh mint leaves, chopped (optional)
Set instant pot on sauté when hot add the 2 tablespoons butter, once melted add in the shallots and garlic. Season with salt and pepper, to taste. Cook until softened, about 3 minutes. Stir in the rice and thyme, cook until toasted, about 3 minutes. Add in the wine and scrape the fond off the bottom, cook until evaporated, 30 seconds. Turn off sauté function.
Stir in the broth and clam juice, close lid and make sure steam vent is in the sealed position. Set instant pot on high pressure for 5 minutes. When completed use the quick release method, when lid unlocks open carefully.
Season shrimp and veges with salt and pepper then add them to the instant pot, which should be just in warm mode. Close lid and let shrimp cook for 5 minutes. Then add in the cheese, zest, remaining butter and chopped mint leaves (if using). Discard thyme sprigs. Divide among bowls and garnish with lemon.
Has anyone used Williams Sonoma’s risotto for instant pot? Do you like it?