Pressure Cooker Risotto with Shrimp and Asparagus

I'm not sure who introduced me to risotto years ago, but I am supremely grateful they did. It's not the easiest thing to make, and the arborio rice is definitely more expensive than run of the mill white rice, but it really is delicious. Then add shrimp and asparagus to it? It's fantastic!

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

In a 6 qt electric pressure cooker, select saute setting and adjust for high heat; warm 3 Tbsp of butter until melted. Add onion, cook 4-5 minutes Add 6 cloves of garlic; cook 1 minute. Add rice; cook and stir 2 minutes. Stir in 1/2 cup wine; cook and stir until absorbed. Add remaining wine, the broth and 1/4 cup cheese. Lock lid; make sure vent is closed. Select manual setting; adjust pressure to high. Set the time for 8 minutes. When finished, quick-release pressure according to manufacturer's directions; stir. 

Heat oil in a skillet over medium-high heat. Add remaining garlic; cook 1 minute. Add shrimp; cook until shrimp begin to turn pink, about 5 minutes. Add remaining butter and dressing; stir until butter melts. Reduce heat. Add asparagus; cook until tender, 3-5 minutes. Serve over risotto. Season with salt and pepper. Sprinkle with cheese. 

NOTES: you can also make the rice on the stovetop if you don't have a pressure cooker. Just follow the same instructions but in a pot on the stove, adding the liquids a 1/2 cup at a time until absorbed. Cook at a simmer until all liquid is absorbed. 

Serves 8

Total Time: 8 minutes

Recipe from Taste of Home