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

1. 1Turn on the Instant Pot to the 'Sauté' setting. Add the olive oil, shallot, and garlic. Cook until softened, about 2-3 minutes.
2. 2Add the Arborio rice and lemon zest. Toast for 2-3 minutes, stirring constantly.
3. 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.
4. 4Pour in the vegetable broth, lemon juice, salt, and pepper. Stir to combine.
5. 5Close the lid and set the Instant Pot to 'Manual' or 'Pressure Cook' on high pressure for 5 minutes.
6. 6Quick release the pressure carefully.
7. 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.
8. 8Season with additional salt and pepper to taste. Garnish with fresh parsley.