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Lemon Herb Shrimp Risotto Image

Lemon Herb Shrimp Risotto

Prep Time

15 minutes

Cook Time

37 minutes

Servings

6 servings

Ingredients

1/4 cup

olive oil

1/2 lb

Frozen Uncooked Cleaned Medium Shrimp

1/2 cup

Finely Chopped Onions

2 cloves

garlic, 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

Recipe Categories

  1. 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.
  2. USE slotted spoon to transfer shrimp to bowl; cover to keep warm.
  3. 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.
  4. 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.
  5. ADD peas, shrimp and cheese to pot; mix lightly. Cover loosely with lid, but do not lock lid. Let risotto stand 3 min.