44 minutes•Easy•Serves 1
Instant Pot Lemon Shrimp Risotto
By @chef1
A creamy and flavorful risotto made easy in the Instant Pot with shrimp and a bright lemon flavor.
Recipe Rating
Not yet rated by chefs
Ingredients
- ●1/2 tablespoon olive oil
- ●1 small, finely chopped shallot
- ●1 clove, minced garlic
- ●1/2 cup Arborio rice
- ●Zest of 1/2 lemon lemon zest
- ●1 tablespoon lemon juice
- ●1/4 cup (optional) dry white wine
- ●1 1/2 cups vegetable broth
- ●1/4 pound, peeled and deveined shrimp
- ●1 tablespoon butter
- ●1/4 cup grated (optional) Parmesan cheese
- ●to taste Salt
- ●to taste Pepper
- ●chopped (for garnish) Fresh parsley
Instructions
- 1Turn on the Instant Pot to the 'Sauté' setting. Add the olive oil, shallot, and garlic. Cook until softened, about 2-3 minutes.
- 2Add the Arborio rice and lemon zest. Toast for 2-3 minutes, stirring constantly.
- 3If using white wine, pour it in and scrape up any browned bits from the bottom of the pot. Let it reduce for a minute or two.
- 4Pour in the vegetable broth, lemon juice, salt, and pepper. Stir to combine.
- 5Close the lid and set the Instant Pot to 'Manual' or 'Pressure Cook' on high pressure for 5 minutes.
- 6Quick release the pressure carefully.
- 7Stir in the shrimp, butter, and Parmesan cheese (if using). Let the shrimp cook through, about 2-3 minutes. The risotto should be creamy. If it's too thick, add a splash of broth.
- 8Season with additional salt and pepper to taste. Garnish with fresh parsley.
Recipe details
- Cuisine
- Italian-inspired
- Category
- Main course
- Preparation
- 10 minutes
- Cooking
- 31 minutes
Estimated total: 44 minutes. Planning estimate from stated duration midpoints and documented preparation/heating allowances; overlapping tasks counted once.
How these estimates were calculated
- Prepare and measure ingredients not already described by written steps: 5 min planning allowance (simple_prep)
- Heat sauté pot: 3 min planning allowance (pan_preheat)
- Mix broth and seasonings: 3 min planning allowance (mix)
- Seal and heat to pressure: 15 min planning allowance (pressure_heat)
- Release pressure: 3 min planning allowance (quick_release)
- Season and garnish: 2 min planning allowance (garnish)
- Optional wine and Parmesan omitted consistently with nutrition; unmeasured additional broth is only a conditional adjustment.
- olive oil: USDA tablespoon portion weight
- shallot: Small shallot assumption: 25 g edible, from David Lebovitz recipe; actual bulb size varies (https://www.davidlebovitz.com/basil-vinaigrette/)
- Raw shallot with documented standard bulb weight when counted; actual size varies.
- garlic: USDA clove portion weight
- Arborio rice: USDA cup portion weight
- Using generic medium-grain white rice as an approximation for Arborio rice.
- Lemon zest: Lemon zest yield estimate: 1 tbsp per lemon (The Bake School), USDA 6 g/tbsp (https://bakeschool.com/when-life-gives-you-lemons/)
- lemon juice: USDA cup portion weight
- Using cup portion for tablespoon, as allowed by instructions.
- Excludes optional dry white wine
- vegetable broth: USDA cup portion weight
- Raw peeled shrimp: explicit quarter pound requires no household portion.
- butter: USDA tbsp portion weight
- Excludes optional Parmesan cheese
- Unweighed Salt: only documented zero nutrients included
- Pepper: USDA tsp, ground portion weight
- Pepper: Seasoning allowance: 1/4 tsp per 4 servings
- USDA black pepper; documented seasoning allowance applies only to to-taste/pinch amounts.
- Excludes optional Fresh parsley
- Lemon zest yield estimated as one tablespoon (6 g) per whole lemon; juice uses its separate USDA yield.
- olive oil: 6.75 g · USDA reference 171413
- shallot: 25 g · USDA reference 170499 · Portion reference
- garlic: 3 g · USDA reference 169230
- Arborio rice: 97.5 g · USDA reference 168879
- lemon zest: 3 g · USDA reference 167749 · Portion reference
- lemon juice: 15.25 g · USDA reference 167747
- dry white wine: optional ingredient excluded
- vegetable broth: 330 g · USDA reference 171180
- shrimp: 113.4 g · USDA reference 175179
- butter: 14.2 g · USDA reference 173410
- Parmesan cheese: optional ingredient excluded
- Salt: documented zero nutrients only · USDA reference 173468
- Pepper: 0.57 g · USDA reference 170931
- Fresh parsley: optional ingredient excluded
shrimp risotto · Instant Pot · Arborio rice · lemon
Estimated nutrition per serving
657 calories · 31.1 g protein · 87.8 g carbohydrate · 19.7 g fat
Source and basis: USDA FoodData Central and reviewed product references; ingredient-based calculation per serving. Documented USDA or manufacturer portion weights; all listed ingredient mass included before cooking losses. Excludes optional dry white wine; Excludes optional Parmesan cheese; Excludes optional Fresh parsley Nutrients with incomplete inputs omitted. Full ingredient matches and assumptions below.
Recipe Context
This recipe was created with the following context in mind:
Tuesday
dinner
winter
Requested: 8 min
1 person
Craving: italian