Recipes Main Dishes Rice Risotto Recipes Instant Pot® Lemony Shrimp Risotto Be the first to rate & review! 2 Photos When I learned to prepare risotto in the Instant Pot®, I never tried to do it on the stovetop again. Once the ingredients are prepared, it practically cooks itself. Serve with fresh thyme sprigs and lemon slices for optional garnish. Submitted by Bibi Published on June 14, 2021 Save Rate Print Share Close Add Photo Prep Time: 20 mins Cook Time: 35 mins Additional Time: 5 mins Total Time: 1 hr Servings: 4 Yield: 4 servings Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 4 cups seafood stock 3 tablespoons unsalted butter, divided ½ cup minced shallot 1 (16 ounce) package Arborio rice 3 sprigs fresh thyme 2 cloves garlic, minced ½ cup dry white wine ¼ 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 ½ cup grated Parmesan cheese Directions Heat seafood stock in a microwave until hot, about 5 minutes, and leave in the microwave until ready to use. Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function; melt 2 tablespoons butter. Add shallot and cook, stirring, about 1 minute. Add rice, thyme sprigs, and garlic; cook, stirring frequently, about 2 minutes. Stir in wine and cook until the wine evaporates, about 1 minute, then stir in the hot seafood stock and lemon juice. Stir any browned bits from the bottom of the inner pot into the liquid. Add salt and pepper. Turn off Saute function. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure carefully using the quick-release method according to manufacturer's instructions, 3 to 5 minutes. Unlock and remove the lid. Remove thyme sprigs and add the shrimp. Close the lid and allow the shrimp to cook on the Keep Warm setting, until the shrimp are pink and firm and starting to curl into a "C" shape, about 7 minutes. Stir in lemon zest, the remaining 1 tablespoon of butter, and the grated Parmesan cheese. Stir until the butter is melted. Serve warm. Cook's Notes: Seafood stock often contains enough salt to make additional salt unnecessary. Be sure to do a taste test, before adding extra salt. This recipe was developed using the 8-quart Instant Pot(R). A different size pot may require changes to the cooking times. I Made It Print Nutrition Facts (per serving) 692 Calories 14g Fat 96g Carbs 36g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 692 % Daily Value * Total Fat 14g 18% Saturated Fat 8g 40% Cholesterol 207mg 69% Sodium 727mg 32% Total Carbohydrate 96g 35% Dietary Fiber 2g 6% Total Sugars 2g Protein 36g 72% Vitamin C 13mg 14% Calcium 172mg 13% Iron 4mg 23% Potassium 634mg 13% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.