Instant Pot Shrimp and Asparagus Risotto

This flavor combination is tasty and the risotto is perfect texture and consistency.

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Ingredients

2 tbsp.         olive oil

1/4                onion, chopped

1/3 cup        dry white wine

32 oz.           box chicken stock

2 cups          uncooked Arborio rice

1/2 cup        parmesan cheese, grated

20                 medium raw shrimp, rinsed, deveined, shelled

1 1/2 cups   raw asparagus, remove bottom stems

1/3 tsp         dried thyme

2                   lemons, 1 cut in slices, 1zested

salt and pepper to taste

Directions

1.  Rinse asparagus and snap or remove the lower 2″ of the asparagus stems.
2.   Chop asparagus into 1″ long pieces, set aside.
3.   Mince onion (medium dice), set aside.
4.   Using the saute’  feature on the Instant Pot.  Add oil and minced onions to the stainless pot of the Instant Pot.
5.   Saute’ and stir onions for 2 minutes over medium heat.  Add white wine, continue to stir for 1 minute.
6.   Add dried thyme, chicken broth and rice to the Instant Pot.  Turn the Instant Pot off and restart using the manual      setting set for 7 minutes on HIGH pressure.  Close the lid and the steam vent.
7.   When the Instant Pot reaches HIGH pressure, the 7 minute count down will begin.  When the cooking cycle is             complete, use the quick release method to release the steam.
8.   Stir in the grated parmesan cheese.
9.   On the stovetop, saute’ the asparagus and lemon zest until tender, add to the risotto.
10.   Add  2 tbsp. of olive oil to the saucepan and saute’ the shrimp seasoned with salt and pepper to taste.
11.   Cook until shrimp is cooked through then add to the risotto.
12.   Serve family style placing risotto in a in a large bowl.

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