Shrimp and Pea Risotto
By :Instant Flat Belly Cookbook by Patricia Gilroy
Print Recipe
Votes: 8
Rating: 3
Rate this recipe!
Course Main Course
Cuisine Modern
Difficulty Medium
Browse Category Fish & Seafood
Duration 30-60 min
Cooking Technique Pressure Cook, Sauté
Main Ingredient Brown Rice, Shrimp
Prep Time 5 minutes
Cook Time 40 minutes
Servings
1 serving
Ingredients
  • 2 tsp olive oil
  • 1 clove garlic minced
  • 1/4 cup onion chopped
  • 1/4 cup brown rice
  • 1 tbsp lemon juice
  • 1 cup chicken broth
  • 1/2 cup frozen peas
  • 1/2 cup frozen cooked shrimp thawed
  • 1/4 tsp black pepper
  • 1/4 cup fresh dill chopped (or 1 teaspoon dried
  • 1/4 cup fresh parsley chopped
Course Main Course
Cuisine Modern
Difficulty Medium
Browse Category Fish & Seafood
Duration 30-60 min
Cooking Technique Pressure Cook, Sauté
Main Ingredient Brown Rice, Shrimp
Prep Time 5 minutes
Cook Time 40 minutes
Servings
1 serving
Ingredients
  • 2 tsp olive oil
  • 1 clove garlic minced
  • 1/4 cup onion chopped
  • 1/4 cup brown rice
  • 1 tbsp lemon juice
  • 1 cup chicken broth
  • 1/2 cup frozen peas
  • 1/2 cup frozen cooked shrimp thawed
  • 1/4 tsp black pepper
  • 1/4 cup fresh dill chopped (or 1 teaspoon dried
  • 1/4 cup fresh parsley chopped
Votes: 8
Rating: 3
Rate this recipe!
Instructions
  1. Turn the Instant Pot® on. Choose the Sauté program and the Normal setting. it has come up to temperature, add the olive oil.
  2. Add the garlic and onions, and cook, stirring frequently for 3 minutes, or until it begins to soften.
  3. Add the rice and stir for 1 minute. Add the lemon juice and stir for 1 more minute. Add the broth, stir through.
  4. Close the lid and the vent, use the Manual setting and cook on High for 35 minutes.
  5. Quick release the pressure according to the manufacturer’s directions then open then lid. Turn the setting to Sauté and Less. Add peas and stir for 2 minutes, stirring constantly, allowing excess liquid to evaporate.
  6. Stir in the shrimp and cook for 2 minutes. Season with black pepper.
  7. Serve in a bowl, garnished with parsley and dill.
8 replies
  1. Greatest1
    Greatest1 says:

    Why would u title this recipe as shrimp, peas and risotto, and then in the instructions u say brown rice!? Make up ur mind!

  2. Tanya Dunn-Pierce
    Tanya Dunn-Pierce says:

    This recipe tasted fine – a bit bland – but I rated it low because it was a soup! There must be an error in the
    ratio of liquid to rice! 🙁

  3. Susan Barnard
    Susan Barnard says:

    Agreed. Mine also turned out to be soup. I made serving for 3 and it said 3 cups chicken broth and 3/4 cup brown rice. Decided to strain it immediately after pressure cooking. Drained about a cup of liquid. Hope that helps save dinner.

  4. waslempy
    waslempy says:

    Turned out well and overall this is a good dish. One thing though, it could’ve used some salt and extra garlic. Perhaps the fresh herbs could’ve been better. Will cook again but needs some workshopping

  5. nepcan
    nepcan says:

    This was a great recipe to start cooking as a beginner. I’ve made apple cinnamon steel oats twice now and cooked chicken breasts. The Shrimp and pea risotto was quite tasty. The longer you saute it the more liquid is evaporated. I would make it again but for more servings. This was a good test.

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