Lemony Shrimp Risotto

Directions

Instant Pot Instructions

1Set the Instant Pot or other multi-cooker to Sauté and add 1 tablespoon of the extra virgin olive oil. When the oil is hot add the shrimp and ¼ teaspoon of the salt. Sauté the shrimp until just cooked through, 3 to 4 minutes, then transfer to a medium bowl. Press Cancel. Toss the shrimp with the lemon zest and crushed red pepper, if using. 


2Set the Instant Pot to Sauté again. Add the remaining 2 tablespoons olive oil and shallot and cook, stirring frequently, until the shallot begins to soften, 2 to 3 minutes, then stir in the garlic for 1 minute. Add the rice and cook, stirring, until the rice is translucent, about 2 minutes. Add the broth, lemon juice, and another ½ teaspoon salt. Stir to scrape up any brown bits on the bottom of the pot. Lock the lid and set it to cook on high pressure for 6 minutes.


3When cooking is complete, press Cancel and carefully quick-release the pressure. 


4Stir for a minute or two to thicken the risotto, then add the spinach, butter, and remaining ¼ teaspoon salt, stirring just until the spinach is wilted. Serve topped with the shrimp and their juices.

Stovetop Instructions

1Heat 6 cups of broth on the stovetop, and keep it at a low simmer throughout the risotto cooking process. In a large pot, cook the shrimp with ¼ teaspoon salt and immediately move it to a bowl, along with any juices. Toss with lemon zest and red pepper flakes (if using). In the same pot, add extra virgin olive oil and shallot and sauté until the shallot is softened, then stir in the garlic for 1 minute. Add the arborio rice and toast until the rice is translucent and coated in oil. Add a cup of hot broth, lemon juice (or ½ cup dry white wine) to the rice and stir until the liquid has absorbed. Add another ½ cup of broth and stir until absorbed. Continue to do this until the rice is al dente (tender with a bit of bite). Add remaining salt, butter, and spinach. Stir until the spinach is wilted, and serve topped with the shrimp and their juices.