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Instant Pot Shrimp Risotto with Asparagus

Instant Pot Shrimp Risotto with Asparagus
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Enjoy creamy Instant Pot Shrimp Risotto with Asparagus made quickly and easily—perfect for a flavorful weeknight dinner in under 30 minutes. This one-pot dish combines tender shrimp, fresh asparagus, and beautifully cooked Arborio rice, delivering rich and comforting flavors without the hassle of constant stirring. Ideal for those who love risotto but want to save time, this recipe offers convenience, vibrant flavors, and customizable protein options.

Ingredients

Scale

Risotto Base

  • 1 ½ cups Arborio rice
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • ½ cup dry white wine (optional)
  • 4 cups warm chicken or vegetable broth

Shrimp and Vegetables

  • 12 oz fresh shrimp, peeled and deveined
  • 1 bunch fresh asparagus, trimmed and chopped

Finishing Touches

  • ½ cup grated Parmesan cheese
  • 1 tablespoon butter
  • 2 tablespoons fresh parsley or thyme, chopped
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Step 1: Sauté Aromatics and Rice – Begin by turning the Instant Pot to sauté mode. Heat olive oil and a bit of butter, then add finely chopped onion and minced garlic. Cook until fragrant and translucent, about 2-3 minutes. Add the Arborio rice and stir well to coat the grains with the oil and aromatics, cooking for another 1-2 minutes to lightly toast the rice.
  2. Step 2: Deglaze and Add Liquid – Pour in the white wine if using, and stir, scraping up any bits stuck on the bottom. This adds acidity and flavor depth. Once the wine is mostly absorbed, pour in the chicken or vegetable broth. Give everything a good stir, ensuring the rice is evenly submerged and you deglazed the pot well to prevent burning.
  3. Step 3: Pressure Cook the Risotto – Seal the Instant Pot lid and set it to high pressure for 6 minutes. The pressure will build quickly, then cook the rice perfectly creamy and tender. While the risotto cooks, prepare the shrimp and asparagus for the next steps.
  4. Step 4: Sauté Shrimp and Asparagus – Once the risotto is done and pressure released, stir gently to check the texture. Turn on sauté mode again, add the shrimp and chopped asparagus, and cook for 3-4 minutes until shrimp turns pink and asparagus is bright and tender-crisp.
  5. Step 5: Finish with Cheese and Herbs – Remove from heat and stir in grated Parmesan cheese and a pat of butter for extra creaminess. Toss in chopped fresh parsley or thyme to bring herbaceous freshness. Adjust seasoning with salt and pepper to taste, and serve immediately.

Notes

  • Use fresh shrimp for the best taste; thaw frozen shrimp fully before cooking.
  • Do not overcook shrimp and asparagus to avoid sogginess — add them after pressure cooking.
  • Keep broth warm before adding for consistent cooking temperature and timing.
  • Stir gently after pressure cooking to maintain rice grain integrity.
  • If risotto is too thick after resting, loosen by stirring in a splash of broth.

Nutrition

Keywords: Instant Pot, Shrimp Risotto, Asparagus, Quick Dinner, One Pot Meal, Creamy Risotto, Weeknight Recipe

Find it online: https://eazyummy.com/instant-pot-shrimp-risotto-with-asparagus/