Creamy Instant Pot shrimp tomato risotto is packed with delicious pan-fried shrimp grape tomatoes and spinach. A perfectly cozy dinner recipe for any night of the week!
1 lb shrimp, peeled and deveined
Zest of one lemon
2 tablespoons butter
1 tbl olive oil
1/2 cup finely chopped shallots or white onions
3 cloves garlic, minced
1 1/3 cups medium-grain rice or arborio rice
1 cup dry vermouth or dry white wine, divided
2 1/2 cups chicken broth
1/2 cup marinara
5 ounces fresh Parmigiano-Reggiano cheese, divided plus more for garnish
1/2 teaspoon salt
5 oz baby spinach
1. Using the sauté function on your Instant Pot, melt butter and two tablespoons of olive oil. Once the butter has melted, add shrimp. Sauté the shrimp until just cooked through, 3 to 4 minutes, then transfer to a medium bowl. Toss the shrimp with the lemon zest.
2. Add 1 tablespoon more olive oil to the Instant Pot. Add shallots. Saute onion until they have become translucent. Add garlic and saute until the garlic becomes fragrant.
2. Add the risotto rice, stir and cook for about 1 minute.
3. Add white wine and stir until all of the wine has been absorbed.
4. Add the seafood broth, marinara and 1 ounce of Parmesan cheese and salt, stir in the cheese and salt into the liquid. Place the lid on the pressure cooker.
5. Cook for 7 minutes on high pressure in manual mode. Once the rice has finished cooking, do a natural release by letting it sit for 5 minutes.
6. Remove the lid and stir in the remaining cheese, and stir until melted. Add spinach and stir until wilted, then add shrimp and stir until warmed through.
7. Plate and garnish with additional parmesan cheese.
Use good quality broth: Instant Pot risotto will hold onto the flavor of your chosen broth because liquid doesn’t really evaporate, so use homemade or high-quality store-bought broth. Use either chicken or vegetable broth.
Stovetop option: To make this risotto recipe on the stove, heat the broth on the stovetop, and keep it at a low simmer throughout the risotto cooking process. In a dutch oven, cook the shrimp with ¼ teaspoon salt and immediately move it to a bowl, along with any juices. Toss with lemon zest. In the same pot over medium-high heat, add extra virgin olive oil and onion and sauté until the onion is softened. Add the rice and toast until the rice is translucent. Add a white wine to the rice and stir until the liquid has absorbed. Adjust stovetop to low heat and add 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.
How to store risotto: Store leftover risotto in the fridge in an airtight container for up to five days. Store the leftover shrimp in a separate container, as it only lasts about 3 days. Reheat on the stove in a medium skillet with 3-4 tablespoons of broth or water. If the risotto still looks dry, add a small amount more liquid. Stir until heated through.
Keywords: risotto; shrimp; tomato