Asiago Shrimp Risotto
By :Chop Secrets
Print Recipe
Votes: 29
Rating: 4.59
Rate this recipe!
Course Dinner
Cuisine Modern
Difficulty Easy
Browse Category Fish & Seafood, Rice & Pastas
Duration 15-30 min
Cooking Technique Pressure Cook, Sauté
Main Ingredient Chicken Broth, Rice, White Wine
Prep Time 5 minutes
Cook Time 25 minutes
Servings
4 servings
Ingredients
  • 3 tbsp butter
  • 1 small yellow onion finely chopped
  • 2 cloves garlic minced
  • 1 1/2 cups Arborio rice
  • 2 tbsp dry white wine
  • 4 cups chicken broth 3 cups + 1 cup divided
  • 1 tsp kosher salt
  • 1/2 tsp pepper
  • 1 lb medium shrimp thawed, peeled, deveined
  • 3/4 cup asiago cheese grated
  • 1/4 cup flat-leaf parsley finely chopped
  • 2 tbsp fresh tarragon (or 2 tsp dried tarragon)
Course Dinner
Cuisine Modern
Difficulty Easy
Browse Category Fish & Seafood, Rice & Pastas
Duration 15-30 min
Cooking Technique Pressure Cook, Sauté
Main Ingredient Chicken Broth, Rice, White Wine
Prep Time 5 minutes
Cook Time 25 minutes
Servings
4 servings
Ingredients
  • 3 tbsp butter
  • 1 small yellow onion finely chopped
  • 2 cloves garlic minced
  • 1 1/2 cups Arborio rice
  • 2 tbsp dry white wine
  • 4 cups chicken broth 3 cups + 1 cup divided
  • 1 tsp kosher salt
  • 1/2 tsp pepper
  • 1 lb medium shrimp thawed, peeled, deveined
  • 3/4 cup asiago cheese grated
  • 1/4 cup flat-leaf parsley finely chopped
  • 2 tbsp fresh tarragon (or 2 tsp dried tarragon)
Votes: 29
Rating: 4.59
Rate this recipe!
Instructions
  1. Add butter to the Instant Pot. Using the display panel select the SAUTÉ function.
  2. When butter is melted, add onion and garlic. Cook and stir until onion is softened, 3-4 minutes.
  3. Add rice and cook, stirring, 1 minute more.
  4. Add wine and quickly deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot, then add 3 cups chicken broth, salt and pepper. Stir to combine.
  5. Secure the lid, making sure the vent is closed.
  6. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 12 minutes.
  7. When the time is up, quick-release the remaining pressure. Select CANCEL to turn the pot off, then select the SAUTÉ function.
  8. Stir in the shrimp and the remaining 1 cup of broth. Cook, stirring occasionally, until the shrimp are opaque, 3-5 minutes. Stir in cheese until melted, then fold in herbs. Serve immediately.
Recipe Notes

*The Manual and Pressure Cook buttons are interchangeable.

23 replies
  1. TexAg87
    TexAg87 says:

    Incredible recipe. Recommend adding an additional 1/4 cup of broth at the end to keep the rice from burning during final saute. Also use “low” saute mode in the end of recipe.

  2. Julieinwy
    Julieinwy says:

    This made a creamy risotto with no stirring! I added diced red peppers with the shrimp and used thyme instead of tarragon (personal preference) and parmesan rather than Asiago (what I had in the fridge). It really would serve four with a side salad. First IP meal, hard to top!

  3. rjsbabe57
    rjsbabe57 says:

    So delicious & grwat instructions! I made 2 servings in my mini so i had ti adjust the initial saute uo a bit to get the brown bits. Other than that, made exactly as the recipe instructs. I will be making again!

  4. Spearsey17
    Spearsey17 says:

    We like to increased the serving size to 6. The first time It was good the first time but needed a little more flavor. We added an entire bulb of garlic instead of the recommended 3 cloves and it came out amazing! We have updated the recipe for our personal use and will make it regular family dinner item!

  5. tfordham92
    tfordham92 says:

    I added two cartons of sliced mushrooms in with the onions and it was fantastic. They released enough liquid that i didnt need that 4th cup of broth at the end. I just found this recipe last week and have already made it twice! This is such a great meal for entertaining.

  6. Shengfang
    Shengfang says:

    Followed the recipe exactly. Easy to make. The only thing that i would change is to reduece the salt by half, as it’s a bit too salty for our family’s taste.
    Otherwise, Everybody Loves it!

  7. LisaR517
    LisaR517 says:

    Excellent, mild risotto. I used bone broth instead of white wine, and I used about 50% parmesan, 50% asiago. Perfect! The fresh herbs really made the dish.

  8. Delbos
    Delbos says:

    I read the comments and made these changes. Trippled the garlic, added 3 large sliced mushrooms with the onions & garlic. Used 1 1/2 # large shrimp. Added 1/2 cup Parmesean to the Asigo & served with more Parmesean sprinkled on top. This could easily serve 4. Yummy.

  9. Foodeejeff
    Foodeejeff says:

    Okay, loved the idea of adding mushrooms, parmesan, and more garlic, but I also replaced the Arborio rice with Barley! Absolutely outstandijg, though be sure to cut the chicken stock from 4 cups down to about 2 1/2. I used too much stock and ended having to thicken it up with a little corn starch. I think next tIme I might also add a small pinch of red crushed pepper!

  10. kumquatmama
    kumquatmama says:

    Delicious! Didn’t have asiago on hand so I used Parmesan Reggiano instead. Also substituted basil for the tarragon. Came out amazing, definitely will make again. Made enough for 2 adults with plenty to spare.

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