Description
Indulge in the comforting flavors of this Easy Instant Pot Risotto, featuring creamy arborio rice, fresh lemon, and tender asparagus. Ready in just 25 minutes, this dish is perfect for busy weeknights or special occasions. The addition of chicken enhances its heartiness, while fresh spinach adds a pop of color and nutrients. Whether you’re entertaining guests or preparing a cozy family dinner, this risotto will impress with its rich texture and delightful taste. Enjoy a one-pot meal that requires minimal cleanup and maximum flavor!
Ingredients
Scale
- 1 teaspoon olive oil
- 1/2 cup diced onions
- 3 garlic cloves
- 1 tablespoon unsalted butter
- 1 1/2 cups arborio rice
- 1/2 cup dry white grape juice
- 3 1/2 cups broth
- 1/2 cup grated parmesan reggiano cheese
- Old Bay Seasoning
- Salt and pepper to taste
- 1 pound raw shrimp
- 1 cup fresh spinach
- 7 oz asparagus
- 2–3 tablespoons fresh lemon juice
Instructions
- Set the Instant Pot to sauté mode. Add olive oil, diced onions, and minced garlic; cook for 3-4 minutes until fragrant.
- Stir in the butter until melted, then add arborio rice and coat each grain for 1-2 minutes.
- Pour in white grape juice and chicken broth; stir well.
- Seal the lid and set to Manual High Pressure for 8 minutes.
- While cooking, season shrimp with Old Bay seasoning.
- Perform a quick release of steam once cooking is complete.
- Switch back to sauté mode, add seasoned shrimp, Parmesan cheese, spinach, and asparagus; stir gently for 3-4 minutes until shrimp are cooked through.
- Finish with a drizzle of fresh lemon juice before serving warm.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Pressure Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 390
- Sugar: 2g
- Sodium: 680mg
- Fat: 13g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 25mg