This Easy, Instant Pot Shrimp Risotto is made with lemon, asparagus, and Parmesan and is a quick pressure cooker recipe perfect for weeknight meals. This cheesy, creamy dish uses arborio rice and you can mix up the ingredients and add chicken, mushrooms, peas, or whatever you prefer!
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This post was originally published in 2018. It has since been updated.
Table of Contents
What is Risotto
I first learned about risotto simply by dining out. Whenever I travel and stay at a swanky resort, I expect for variations of risotto to be on the menu....and I absolutely love that!
It's is a creamy Italian rice dish. I have seen some compare it to a rice version of mac and cheese, but as a mac and cheese connoisseur, let's not get carried away lol.
It often gets a bad rep for making it at home because making it stovetop has its challenges, hence why I love using the Instant Pot. It's fool proof!
What Type of Rice to Use
You will need Arborio rice for this recipe. Arborio rice is a high-starch, long-grained rice that is used for making risotto. It gets its name from the town of it's origin. When cooked, the grain from the rice becomes creamy. Arborio rice can also be used for rice pudding.
The Instant Pot is great for cooking rice, I ditched my rice cooker when I got one.
What Type of Shrimp to Use
Shrimp can be found at the grocery store in a few different ways. There is raw, pre-cooked, raw and frozen, deveined, tails on, tails off, etc.
I never use pre-cooked shrimp. There is an obvious difference in taste due to the lack of quality. The shrimp is cooked and then frozen and you have to cook it/warm it up again. This usually overcooks the shrimp. Raw shrimp only takes minutes to make, just buy it raw.
Always look for deveined, that's my preference. The black vein that runs along the back of the shrimp is the digestive intestinal tract. Is this shrimp poop, yes.
You can buy it with the vein and remove it using a sharp paring knife to make a slit along the back and lift out the vein with the tip of the knife.
Check out tips on How to Peel and Devein Shrimp here.
How to Thaw Frozen Shrimp
Place the frozen shrimp in a large bowl of cold water. The shrimp will thaw within minutes and will be ready to peel.
How to Make Instant Pot Shrimp Risotto
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
- Saute onions and garlic.
- Add butter to the pot and melt and add the rice and stir.
- Add white wine to deglaze.
- Add broth, Parmesan reggiano, salt and pepper.
- Pressure cook.
- Add shrimp, spinach, and chopped asparagus. Stir to ensure the bottom of the pot does not sear.
How to Make the Recipe on the Stovetop
Follow the instructions on the package of the arborio rice.
Cook Time and How Long to Cook
The risotto cooks for 8 minutes with a quick release of steam.
How to Substitute and/or Omit Wine
Wine is typically used in risotto dishes because it's so rich. Wine will help balance acidity and add additional flavor. You can substitute wine for additional broth.
Additional Toppings and Substitution Ideas
- Chicken
- Bacon
- Broccoli
- Mushrooms
- Peas
- Red Peppers
- Sundried Tomatoes
- Artichokes
How to Store Leftovers
In general, risotto is best served fresh. Leftovers should be stored in the fridge tightly sealed and covered for up to 4 days.
How to Reheat
The best way to reheat risotto is to heat it along with broth. Add ¼ cup of broth per cup of risotto and reheat it on the stove until warm.
Freezing Tips
I don't recommend freezing risotto. Cooked rice can become hard when frozen, and the texture of the risotto could get a bit grainy. You can read more about How to Store and Reheat Risotto here.
Pair this dish with these side dishes
Instant Pot Southern Green Beans
Air Fryer Garlic Green Beans
Air Fryer Asparagus
Grilled Asparagus
Air Fryer Roasted Carrots
Air Fryer Vegetables
More Shrimp Recipes
Red Lobster Garlic Shrimp Scampi
Air Fryer Frozen Shrimp
Grilled Shrimp Skewers
Cedar Plank Grilled Shrimp
Cajun Shrimp Pasta
Shrimp and Crab Quiche
Healthy Pad Thai with Chicken and Shrimp
Jerk Shrimp Recipe
More Instant Pot Recipes
Instant Pot Shrimp Risotto
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I'll email it to you, so you can come back to it later! You will also get our free digital cookbook with 30-Minute One-Pot Recipes and weekly recipes and tips.
Equipment
Ingredients
- 1 teaspoon olive oil
- ½ cup diced onions I used white onions
- 3 garlic cloves minced
- 1 tablespoon unsalted butter
- 1 ½ cups arborio rice
- ½ cup dry white wine I recommend Pinot Grigio or Chardonnay.
- 3 ½ cups broth Seafood, chicken, or vegetable broth.
- ½ cup grated parmesan reggiano cheese
- 1 pound raw shrimp Peeled and deveined
- Old Bay Seasoning See notes for how to make your own seasoning.
- salt and pepper to taste
- 1 cup fresh spinach
- 7 oz asparagus Chopped into small pieces. See notes.
- 2-3 tablespoons fresh lemon juice Optional for flavor.
Instructions
- Turn the Instant Pot on to the saute' function. Add the olive oil to the pot with the onions and garlic. Cook for 3-4 minutes until the onions are soft and fragrant.
- Add the butter to the pot and allow it to melt. Add the rice to the pot. Stir for 1-2 minutes until the rice is coated in butter.
- Add the white wine and broth to the pot. Stir until the rice is coated.
- Place the lid on top and seal. Manually adjust the timer to Manual > High-Pressure Cooking > 8 minutes cook time.
- Season the shrimp with the Old Bay, salt, and pepper while the risotto cooks.
- When the pot indicates it is finished, quick release the steam.
- Adjust the Instant Pot to the sauté function. Add the shrimp, parmesan reggiano, spinach, and chopped asparagus. Stir to ensure the bottom of the pot does not sear.
- Cook for 3-4 minutes until the shrimp is pink and translucent, the cheese has melted, the asparagus softens, and the spinach has wilted.
- Drizzle with fresh lemon juice throughout and taste repeatedly. Make adjustments and add additional spices as necessary. I add additional salt, pepper, and Old Bay to taste here.
- Cool before serving.
Video
Notes
- You can make the recipe on the stove by following the instructions on the package of the arborio rice.
- I like for my asparagus to have a slight crunch. If you prefer really soft asparagus you may consider steaming it first beforehand. You can also saute' it in the pot with the garlic and onions. Remove it before pressure cooking and add it back to the pot at the end.
- You can make your own seafood seasoning using ¼ teaspoon of: onion powder, garlic powder, crushed bay leaves, dried parsley, and dried chives. You can also simply use your preferred seasoning.
- You can substitute wine for additional broth.
Nutrition
Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Deana Ferguson says
Sounds wonderful but how would you make it if you were substituting white rice instead of the arborio rice?
staysnatched says
You can follow the same Instant Pot White Rice cooking time per the manual.
Ma’Kayla D. says
Made this for dinner last night and we all loved it! It’s so creamy! The ingredients are minimal and cook time was a breeze. Recipe is precise yet so easy to follow, and overall the meal is just bomb!
staysnatched says
This is a favorite!
Sherry says
What can I use instead of white wine?
staysnatched says
Just omit it. You're already using broth.
PAT says
WILL MAKE THIS A.S.A.P.
LOOKS GOOD. THANK YOU
PAT.
staysnatched says
I hope you enjoy it!
Jacqueline says
Do not sleep on this recipe! I repeat do not sleep on this recipe! I have never been able to get risotto right until now! Simple and quick meal. Great job Brandi.
staysnatched says
Thank you! I'm glad you enjoyed it.
Christiane DeSalvo says
Another amazing recipe by Brandi! I recently made the risotto portion of this recipe as a side for our meal and it did not disappoint. I have not made risotto before, but I do not see myself making it any other way moving forward. Brandi takes the time and effort to iron out the details to make all her recipes to perfection. The risotto consistency came out perfect! I elected to utilize mushrooms vs. asparagus as I had some on hand I needed to use, but followed the same directions on when to add in the veggies! It was a fantastic side and a delightful leftover for my lunch the following day.
Highly recommend for all to try - Read through all her recipe notes before you start too! She answers the questions you may have in advance and/or provides updated notes for additional options/changes should you need them.
Big thank you to Brandi! I appreciate it!
staysnatched says
You're welcome I really appreciate you!
Joe says
This is one of my family’s preferred recipes!!!
staysnatched says
So glad to hear it.
Jeanette B. from Minnesota says
This recipe is the reason I own an Instant Pot. I borrowed a friend's to try the recipe after seeing it on Instagram, and purchased my own the following day. We love risotto, but it can be a challenge to make well with busy, young, children running around. Enter the Instant Pot Lemon Shrimp Risotto with Vegetables and Parmesan. This is a simple, satisfying, complete, whole-food meal that tastes fantastic even as leftovers.
staysnatched says
haha I love to ear it.
Leigh Ann says
Can you double this recipe?
staysnatched says
Sure, if you want!
Erika says
Holy wow!! I just finished making this and am now enjoying a protein/carb/veg combo of epic proportions! I did make a few tweaks like doubling the shrimp, increasing the rice and broth a bit and using citrusy garlic seasoning I’d just picked up at Trader Joe’s. It really enhances the lemony flavor and adds a bit of kick without being overpowering.
I’ll definitely be making this again.
staysnatched says
I'm so glad you enjoyed it.
BarbaraFields says
Made this tonight and it came out perfect! I did add a tbs of marscapone cheese and halfed the parm but only because I bought the marscapone for a differs risotto recipe I was going to use before I found this one. So luxurious and so easy will definitely make this again!!
staysnatched says
Awesome! I'm glad you enjoyed it.
C. Feely says
This was great!! We used frozen peas bc that’s what we had on hand and we are teaching our kids to help with cooking, especially with the instant pot. I’m glad I found your site, looking forward to trying more of your recipes 😊
staysnatched says
I hope you enjoy more recipes!
Mary Ann says
I made this recipe last night and it was amazing. Really creamy and flavorful - a total comfort food that I will make again and again!
staysnatched says
The perfect comfort food!
Sharan A says
Delicious! I paired this risotto with Brandi's Easy Baked Salmon for dinner with some pescatarian friends. It looked impressive, tasted delicious, and was so easy!
staysnatched says
Wonderful! I'm glad you enjoyed it.
Drb says
Very tasty & quick, but had to adjust the process since the risotto stuck to the pot & started to burn on the last step. Removing the risotto first to do last step didn’t solve the burn issue. Instead I added the seasoned shrimp & asparagus with the onion & garlic at the beginning (picked up some yummy flavors) then removed those 2 items, set aside & continued. I added add those back to the pot at the end with the spinach. Since they just needed warning, no need to sauté. The spinach wilted and the shrimp & asparagus warmed by just putting lid back on for 10 minutes while turned off. As an option you could put pot on warm for few min with the lid on. Burning/sticking problem solved!
staysnatched says
Thanks for sharing!
Shannon says
Wow!!!!! Amazing recipe, super simple to follow and tastes like a 5 star restaurant! My husband didn’t think he would be full after the risotto (IYKYK) but even he couldn’t stop saying how delicious and filling it was! Will be on repeat for sure!
staysnatched says
I'm glad to hear it will be on repeat!
Libby says
Yet another winner from Brandi! Subbed broccoli for my asparagus that had gone bad, and chopped kale for the spinach- worked great! Next time, I’ll season my shrimp better before I add them, and maybe add another clove of garlic. But how freaking simple!! Early Valentine’s Day dinner - nailed it! Thanks Brandi!
staysnatched says
You're welcome! I love this with broccoli, too.
Tara says
On repeat. It's ridiculously good and easy to make. This eats like it took hours to make but it was so fast! If you are not adding this to your rotation, then you are missing out!
staysnatched says
I'm glad to hear it's easy to make!
Byron Cox says
If I need to double the recipe, do I need to adjust the time?
staysnatched says
I've never tried it, but I assume you wouldn't. Let us know if you test it.
Sally H says
Can this recipe be doubled?
staysnatched says
Yep.
Dan says
I’ve made this before and it was delicious! Is there a way to make this dairy-free? Without the Parmesan or butter? Or will it not congeal together well enough?
staysnatched says
I'm not dairy free so I've never tried it. I heard there are dairy free versions of both of those.
Theresa says
Wow, this was so delicious and so easy to make! Such a win. Thank you Brandi!
staysnatched says
You're welcome!