Ahhhh, risotto. It is such a lovely taste and texture but can be the bane of a cook who doesn’t have the time to bring it up to that incredible creamy “ahhhh” in your mouth sensation. But if you are short on time, a pressure cooker will take all that “non-time” away to give you a perfectly creamy risotto, full of flavor. Add some Cajun-spiced shrimp on top, and tah-dah! Dinner served. In less than a half-hour. Job accomplished.
Shrimp Risotto with Cajun-Spiced Shrimp
Risotto recipe adapted from Perfect Risotto at bonafidefarmfood.com
For the Risotto:
1/2 cup finely diced yellow onion
4 tablespoons unsalted butter, divided
1/4 cup dry white wine
1 cup Arborio or California Pearl rice
4 to 5 cups shrimp stock, recipe here —> Homemade Shrimp Stock
1/2 cup fresh-grated Parmesan cheese, from a block
For the Cajun-Spiced Shrimp:
1 tablespoon unsalted butter
1/2 pound large shrimp, shelled and deveined
Cajun-spiced seasoning, to taste
Fresh-grated Parmesan cheese, for garnish
Chopped green onion ends, for garnish
Lemon wedges, for garnish
Get all your ingredients prepped. This doesn’t take long at all!
Heat your pressure cooker (at minimum 3-quart size) over medium-high heat. Add 2 tablespoons of the butter until hot, then add the chopped onions. Cook until soft, about 5 minutes.
Add the dry white wine and bring to a boil. Boil for a few minutes more then add the rice and the shrimp stock.
Put on the lid to your pressure cooker and lock into place, then bring up the pressure to high according to manufacturer’s directions. (I have a manual one, that means when the pressure gauge starts rocking. Results may vary by what you have.)
Once the gauge is rockin’ (or up to pressure for you high-tech electronic owners), set the timer for 7 minutes.
Meanwhile, cook the shrimp. Add a tablespoon of butter to a hot skillet and heat until foamy. Add the garlic, then add the shrimp in one layer. Season with Cajun-seasoning of choice. Cook for about 2 to 3 minutes per side. Don’t overcook! Remove shrimp from skillet and set aside until risotto is done.
At the end of the 7 minute-timer, remove pressure cooker from heat and run the pot under cold water to release the pressure immediately. Don’t remove the lid until all pressure is released.
Stir in the rest of the butter and the half cup of Parmesan cheese.
Serve Risotto in bowls , topped with the Cajun-Spiced Shrimp, and garnish with fresh-grated Parmesan cheese, green onions, and lemon wedges.