Shopping Cart

Lemon Herb Shrimp Risotto Recipe

Lemon Herb Shrimp Risotto

Kraft
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 37 minutes
Total Time 52 minutes
Course Main Course
Cuisine Italian
Servings 6 servings

Equipment

  • Instant Pot Multi Pressure Cooker

Ingredients
  

  • 1/4 cup olive oil
  • 1/2 lb frozen uncooked cleaned medium shrimp
  • 1/2 cup finely chopped onions
  • 2 garlic cloves minced
  • 1 cup Arborio rice uncooked
  • 3 cups fat-free reduced-sodium chicken broth divided
  • 1 jar INSTANT POT Zesty Lemon Herb Sauce 15 oz
  • 1 cup frozen peas cooked
  • 1/4 cup grated parmesan cheese

Instructions
 

  • SET SAUTÉ setting on INSTANT POT for 11 min. Add oil to pot; heat 2 min. Add shrimp, onions and garlic; cook and stir 3 to 5 min. or until shrimp turn pink.
  • USE slotted spoon to transfer shrimp to bowl; cover to keep warm.
  • ADD rice to pot; cook and stir 1 min. Add 1 cup chicken broth; cook and stir 2 to 3 min. or until most of the broth is absorbed.
  • ADD remaining broth and sauce to pot. DO NOT STIR. Close and lock lid. Turn Pressure Release Valve to Sealing position. Cook 7 min using MANUAL/HIGH PRESSURE COOK setting. When timer goes off, use Quick Pressure Release to release steam. Remove lid.
  • ADD peas, shrimp and cheese to pot; mix lightly. Cover loosely with lid, but do not lock lid. Let risotto stand 3 min.

Notes

Special Extra:
For more color and flavor, sprinkle with 1 Tbsp. chopped fresh basil before serving.
Variation:
For a less saucy risotto, reduce the chicken broth to 2-1/2 cups.
Nutrition Bonus:
Colorful green peas, shrimp, rice and a tangy sauce are the main components of this smart meal that can be ready in just minutes. Enjoy!
Nutrition Information Per Serving: 340 Calories, 16g Total Fat, 5g Saturated Fat, 25mg Cholesterol, 910mg Sodium, 46g Total Carbohydrate, 9g Dietary Fiber, 6g Total Sugars, 11g Protein, 2%DV Vitamin D, 6%DV Calcium, 10%DV Iron, 2%DV Potassium
Keyword fish, Instant Pot, Seafood
Tried this recipe?Let us know how it was!