Back to Shrimp-and-Herb Risotto All Reviews for Shrimp-and-Herb Risotto - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Shrimp-and-Herb Risotto Credit: Andrew Purcell Recipe Summary prep: 10 mins total: 30 mins Servings: 6
Ingredients Ingredient Checklist 2 tablespoons unsalted butter, divided 1 small yellow onion, finely chopped 2 cloves garlic, minced 1 1/2 cups Arborio or Carnaroli rice 4 cups chicken broth, divided Salt and pepper 1 pound large shrimp (31 to 35), peeled and deveined 1/2 cup grated Parmesan (2 ounces) 3 tablespoons chopped fresh parsley, plus more for serving 3 tablespoons chopped fresh basil leaves, plus more for serving
Cook’s Notes Most risottos require at least 40 minutes of hands-on effort thanks to constant stirring. A pressure cooker churns out creamy risotto without all the time at the stove. To get the basics on pressure cookers, click here.
Gallery Shrimp-and-Herb Risotto Credit: Andrew Purcell
Recipe Summary prep: 10 mins total: 30 mins Servings: 6
Gallery
Shrimp-and-Herb Risotto Credit: Andrew Purcell
Shrimp-and-Herb Risotto
Credit: Andrew Purcell
Shrimp-and-Herb Risotto
Recipe Summary prep: 10 mins total: 30 mins Servings: 6
Recipe Summary
prep: 10 mins total: 30 mins
Servings: 6
prep: 10 mins
total: 30 mins
prep:
10 mins
total:
30 mins
Servings: 6
6
Ingredients
Ingredients
- 2 tablespoons unsalted butter, divided 1 small yellow onion, finely chopped 2 cloves garlic, minced 1 1/2 cups Arborio or Carnaroli rice 4 cups chicken broth, divided Salt and pepper 1 pound large shrimp (31 to 35), peeled and deveined 1/2 cup grated Parmesan (2 ounces) 3 tablespoons chopped fresh parsley, plus more for serving 3 tablespoons chopped fresh basil leaves, plus more for serving
Directions
In a 6-quart pressure cooker, melt 1 tablespoon butter over medium. Add onion and garlic and saute until soft, about 4 minutes. Add rice and cook, stirring, 1 minute. Add 3 cups broth and season with salt. Secure lid. Bring to high pressure over medium-high heat. Reduce heat and cook until rice is tender, about 10 minutes (adjust heat to maintain pressure).
Remove from heat, vent pressure, and remove lid. Stir in remaining 1 cup broth and shrimp and cook over medium until shrimp are opaque, 3 to 5 minutes. Stir in Parmesan, herbs, and remaining tablespoon butter. Serve topped with additional herbs.
Cook’s Notes Most risottos require at least 40 minutes of hands-on effort thanks to constant stirring. A pressure cooker churns out creamy risotto without all the time at the stove. To get the basics on pressure cookers, click here.
Cook’s Notes
Most risottos require at least 40 minutes of hands-on effort thanks to constant stirring. A pressure cooker churns out creamy risotto without all the time at the stove. To get the basics on pressure cookers, click here.
Reviews (6)
Add Rating & Review 114 Ratings 5 star values: 22 4 star values: 33 3 star values: 35 2 star values: 18 1 star values: 6
Reviews (6)
Add Rating & Review 114 Ratings 5 star values: 22 4 star values: 33 3 star values: 35 2 star values: 18 1 star values: 6
Add Rating & Review
114 Ratings 5 star values: 22 4 star values: 33 3 star values: 35 2 star values: 18 1 star values: 6
114 Ratings 5 star values: 22 4 star values: 33 3 star values: 35 2 star values: 18 1 star values: 6
114 Ratings 5 star values: 22 4 star values: 33 3 star values: 35 2 star values: 18 1 star values: 6
5 star values: 22 4 star values: 33 3 star values: 35 2 star values: 18 1 star values: 6
Martha Stewart Member Rating: Unrated 06/08/2017 I am going to try this in my Instant Pot, it sounds delish. I will probably use mushrooms instead of the shrimp. Martha Stewart Member Rating: Unrated 01/23/2014 I made a lot of changes to this recipe but tried to keep the same flavors. First off, I don't have a pressure cooker. I used a large deep pan with a lid, and it worked just fine. My boyfriend and I both work 50 to 60 hour weeks, so I hate messing with tiny, sticky pieces of garlic. It's just too time consuming. I substituted it for 1 tablespoon of garlic powder. The only rice we had was minute rice, so I used that and only used 3 cups of broth. Despite all of this, it turned out amazing! Martha Stewart Member Rating: Unrated 02/23/2013 i enjoed this receipe Martha Stewart Member Rating: 5 stars 09/06/2012 Oops...forgot to mention that I don't have a pressure cooker, so I just used a large pot with its lid and kept an eye on the rice. That may be why I ended up having to add extra liquid. Still, it turned out creamy and tasty! Martha Stewart Member Rating: 5 stars 09/06/2012 Just made this recipe tonight. I used brown rice because that's all I had and added close to a cup of water and about a cup of frozen corn kernels. Other than using dried herbs, those were the only changes I made. My husband and son (and I) thought it was fabulous! I'm planning to use peas and mushrooms next time instead of corn. Yum-O!!!Martha Stewart Member
Rating: Unrated 06/08/2017
I am going to try this in my Instant Pot, it sounds delish. I will probably use mushrooms instead of the shrimp.
Rating: Unrated
Rating: Unrated 01/23/2014
I made a lot of changes to this recipe but tried to keep the same flavors. First off, I don’t have a pressure cooker. I used a large deep pan with a lid, and it worked just fine. My boyfriend and I both work 50 to 60 hour weeks, so I hate messing with tiny, sticky pieces of garlic. It’s just too time consuming. I substituted it for 1 tablespoon of garlic powder. The only rice we had was minute rice, so I used that and only used 3 cups of broth. Despite all of this, it turned out amazing!
Rating: Unrated 02/23/2013
i enjoed this receipe
Rating: 5 stars 09/06/2012
Oops…forgot to mention that I don’t have a pressure cooker, so I just used a large pot with its lid and kept an eye on the rice. That may be why I ended up having to add extra liquid. Still, it turned out creamy and tasty!
Rating: 5 stars
Just made this recipe tonight. I used brown rice because that’s all I had and added close to a cup of water and about a cup of frozen corn kernels. Other than using dried herbs, those were the only changes I made. My husband and son (and I) thought it was fabulous! I’m planning to use peas and mushrooms next time instead of corn. Yum-O!!!
All Reviews for Shrimp-and-Herb Risotto
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Shrimp-and-Herb Risotto
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
