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Pressure-Cooker Risotto with Shrimp and Asparagus

9 reviews
Total Time
Prep: 35 min. Cook: 10 min.

Recipe by Kim Gray

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated Jan. 06, 2023

This speedy method of making risotto works every time! —Kim Gray, Davie, Florida

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Test Kitchen tips
  • To make risotto on the stovetop, bring broth to a simmer; keep hot. In a saucepan, heat butter over medium-high heat. Add onion; cook 3 minutes. Add garlic and rice; cook and stir 2 minutes. Stir in wine; cook until wine is absorbed. Stir in 1 cup hot broth. Reduce heat to maintain a simmer; cook and stir until broth is absorbed. Add remaining broth, 1/2 cup at a time, stirring until broth has been absorbed after each addition, until rice is tender. Prepare shrimp & asparagus as directed above.
  • Thinking of doubling the recipe? Just make sure you don't go over the maximum fill line inside the pressure cooker.

    • Test Kitchen tip
  • Thinking of doubling the recipe? Just make sure you don't go over the maximum fill line inside the pressure cooker.
    • Test Kitchen Approved

    Pressure-Cooker Risotto with Shrimp and Asparagus

    9 reviews
    Prep Time 35 min
    Cook Time 10 min
    Yield 8 servings

    Ingredients

    • 2 tablespoons olive oil
    • 9 garlic cloves, minced, divided
    • 2 pounds uncooked shrimp (26-30 per pound), peeled and deveined
    • 4 tablespoons unsalted butter, divided
    • 1/2 cup Italian salad dressing
    • 1 pound fresh asparagus, trimmed
    • 1 small onion, finely diced
    • 1-2/3 cups uncooked arborio rice
    • 1 cup white wine
    • 4 cups reduced-sodium chicken broth
    • 1/2 cup shredded Parmesan cheese, divided
    • Salt and pepper to taste
    Text Ingredients

    Directions

    1. Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, add 3 minced garlic cloves; cook 1 minute. Add shrimp; cook and stir until shrimp begin to turn pink, about 5 minutes. Add 1 tablespoon butter and Italian salad dressing; stir until butter melts. Add asparagus; cook until tender, 3-5 minutes. Remove and keep warm.
    2. Warm the remaining 3 tablespoons butter until melted. Add diced onion; cook until tender, 4-5 minutes. Add remaining 6 minced garlic cloves; cook 1 minute. Add rice; cook and stir for 2 minutes. Stir in 1/2 cup wine; cook and stir until absorbed. Add remaining 1/2 cup wine, broth and 1/4 cup cheese. Press cancel.
    3. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 8 minutes; quick-release pressure. Serve shrimp mixture over risotto. Season with salt and pepper. Sprinkle with remaining 1/4 cup cheese.

    Nutrition Facts

    1 serving: 424 calories, 15g fat (6g saturated fat), 157mg cholesterol, 661mg sodium, 39g carbohydrate (3g sugars, 1g fiber), 26g protein.