Creamy Shrimp Risotto - Instant Pot

Quick to cook but bursting with fabulous flavor, this creamy shrimp risotto is made in an Instant Pot, with garlic herb Boursin added for extra richness.

I love eating risotto of any kind. It’s always a welcome bowl of comfort food, especially as the weather starts to turn chilly. 

Some days I love standing next to the warm stove, ladling in stock and stirring until the arborio rice releases its starch and turns into creamy wonderfulness worthy of the time and effort. 

And some days I don’t! That is when I turn to my handy Instant Pot which makes an equally lovely bowl of risotto, comparatively speaking, in mere minutes. It’s creamy even without the Boursin but don’t skip that ingredient! It adds herbs and a subtle cheesiness that makes each spoonful so very good. 

Creamy Shrimp Risotto - Instant Pot

The weight of the shrimp is AFTER peeling and deveining. I buy the already deveined easy-to-peel ones without heads. I used Knorr shrimp cubes to make the stock. This recipe is adapted from one on Food Network.

Ingredients

1 shallot

5 cloves garlic

4 tablespoons unsalted butter

Fine sea salt and freshly ground black pepper

1 1/2 cups or 300g arborio rice

1/2 cup or 120ml dry white wine

3 1/2 cups or 840ml seafood stock

1 lb or 450g peeled and deveined large shrimp

3/4 cup or 85g frozen peas, thawed

1 Boursin cheese, 5.2 oz or 150g, at room temperature (see photo below)

Zest 1 lemon, divided

Optional to serve: grated Parmesan

Method

Mince the shallot and garlic. 

Set an Instant Pot to sauté on the medium setting. When the pot is hot, add 2 tablespoons of the butter, then add the shallot, garlic and a good pinch of salt and a few grinds of black pepper. Cook, stirring, until softened, about 3 minutes. 

Stir in the rice and cook until the rice is toasted, about 3 minutes. 

Stir in the wine, scraping the bottom of the pot, and cook until evaporated, about 30 seconds. Turn off the sauté function. 

[As you can imagine, photos of that step were nothing but steamy blurs!]

Stir the seafood stock into the pot. 

Close the lid and turn the steam valve to the sealing position. Set the pot to cook on high pressure for 5 minutes. 

While the rice is cooking, season the shrimp with salt and pepper. 

When the time is up, turn the valve to the venting position and release the steam completely. Be careful of any remaining steam and unlock the lid.

Add the seasoned shrimp in a single layer on top to the pot along with the peas. 

Turn the Instant Pot to “warm” mode. Close the lid and let the shrimp cook for 5 minutes. (Set a timer as the Instant Pot will count up but, at least on mine, there’s no way to set it to go off warm at a certain time.) 

Stir the shrimp into the rice, close the lid and leave on warm for 5 more minutes. (Set another timer!)

Add in the Boursin, lemon zest and the remaining 2 tablespoons of butter to the risotto.

Stir until the cheese and butter are melted. 

Divide among bowls. Top with lemon zest. Serve with grated Parmesan cheese, if desired.

Enjoy!

It's Sunday FunDay and today we are sharing our favorite risotto recipes. Check out the links below. 

• Creamy Shrimp Risotto - Instant Pot from Food Lust People Love
• Just in Time for Halloween: Spooky Risotto from Culinary Cam
• Risotto ai Funghi from Our Good Life
• Risotto with Chicken and Cranberries from A Day in the Life on the Farm
• Shrimp Risotto from Karen's Kitchen Stories
• Vegetarian Creamy Mushroom Risotto from Sneha's Recipe

 

We are a group of food bloggers who believe that Sunday should be a family fun day, so every Sunday we share recipes that will help you to enjoy your day. If you're a blogger interested in joining us, just visit our Facebook group and request to join.

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