Ingredients
2
2 servings
- •2 tablespoons butter
- •1 small shallot, minced
- •2 cloves garlic, minced
- •0.75 cup Arborio rice
- •2 tablespoons dry white wine (such as Chardonnay)
- •2 cups chicken broth, divided
- •0.5 teaspoon salt
- •0.25 teaspoon ground black pepper
- •0.5 pound frozen medium shrimp - thawed, shelled, and deveined
- •0.33333334326744 cup grated Parmesan cheese
- •2 tablespoons finely chopped fresh flat-leaf parsley
- •0.5 teaspoon Cajun seasoning, or to taste
Instructions
- Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Once the panel reads HOT, add butter, shallot, and garlic. Cook and stir until fragrant, about 2 minutes. Add rice and cook, stirring, 1 minute more. Add wine and quickly deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot. Add 1 1/2 cups chicken broth, salt, and pepper. Stir to combine. Cancel Saute mode.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Select Saute function.
- Stir in shrimp and the remaining 1/2 cup of broth. Cook, stirring occasionally, until the shrimp are opaque, 3 to 5 minutes. Stir in Parmesan cheese until melted, then add parsley. Serve immediately and sprinkle with Cajun seasoning to taste.
Nutritional Facts
Per 2 servings
- Calories: 597
- Carbohydrate: 74g
- Fat: 17g
- Fiber: 1g
- Protein: 31g
- Sugar: 2g
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