Pesto Shrimp Risotto
Cook Time
Cook Time
  • 1tbsp olive oil
  • 1tbsp butter
  • ½ onion chopped
  • 1clove garlic, chopped
  • 2cups Arboreal rice
  • ¼cup white wine
  • salt
  • pepper
  • 2 ½ cups water
  • ½ package cream cheese
  • ¾cup Parmesan cheese grated
  • 2tbsp pesto
  • 1lb shrimp, 500g
  1. Place the stainless steel inner pot inside the Instant Pot®. Press Saute, set time to 12 Minutes, and add 1 tbsp olive oil and one of butter. Melt and add the onion and garlic. Sauté for 6 Minutes. Then add the rice, ¼ cup of white wine, stir for 2 minutes, season with salt and pepper, and add 2½ cups of boiled water. Mix quickly.
  2. Close and lock the Instant Pot® lid. Make sure the steam release handle is turned to Sealing. Press Pressure Cook, pressure level High, and set time to 12 Minutes.
  3. When done cooking, let the pot release steam naturally for 5 minutes. Then press Cancel. Open the lid and add ½ package of cream cheese, ¾ cup of grated Parmesan, 2 tbsp of pesto and ½ cup more of water, then add 1 lb (500 g) of shrimp. Mix everything well, season with salt and pepper, and pressure cook for 2 more minutes.
  4. To serve , top with freshly grated Parmesan.