I have been testing out my new Cuisanart Pressure Cooker and recently tried to make risotto.  I find it difficult to make risotto on the stove top since it requires so much attention, but I love it.  In our quest to avoid relying on packaged goods, I wanted to find a way to make risotto that works for us.  By using the pressure cooker,  I was able to make the risotto on a weeknight, while the kids played in the kitchen.

I do some of prep work for dinners while the kids take afternoon naps so the shallots and garlic were already chopped once I got started.  In the evening, I prepped the shrimp by cutting the tails off with kitchen scissors.  It was easier than expected and everyone ate it so this will be repeated in our menu plans to come.

Pressure Cooker Parmesan Shrimp Risotto


·                                 1 1/2 tablespoons butter
·                                 2/3 cup finely chopped shallots (about 2 large)
·                                 3 garlic cloves, minced
·                                 1 1/3 cups uncooked Aborio rice
·                                 1 cup white wine divided
·                                 3 cups fat-free, lower-sodium chicken broth (I used broth made in the pressure cooker)
·                                 2 ounces fresh Parmigiano-Reggiano cheese, divided
·                                 1 lb Cooked Large Shrimp, tails removed (I use scissors to cut off the tails)
·                                 1/2 teaspoon grated lemon rind
·                                 1/4 teaspoon freshly ground black pepper


1.                               1. Heat a 6-quart pressure cooker over medium-high heat, or use the Saute function. Add butter to cooker; swirl until butter melts. Add shallots; sauté 2 minutes. Add garlic; sauté for 30 seconds, stirring constantly. Add rice; cook 1 minute, stirring constantly. Add 1/2 cup wine; cook 1 minute or until liquid is absorbed, stirring constantly. Stir in remaining 1/2 cup wine and broth. Close lid securely; bring to high pressure over high heat. Adjust heat to medium or level needed to maintain high pressure; cook 8 minutes. Remove from heat; release pressure through steam vent, or place cooker under cold running water to release pressure. Remove lid. Grate 1 3/4 ounces cheese; stir in grated cheese and remaining ingredients, including shrimp. Let stand 4 minutes to thicken. Shave remaining 1/4 ounce cheese, and top with shavings.
Adapted from, 

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1 reply
  1. Christy says:

    Cool! I think we're getting this one for my brother in law for his bday now since I've heard such great things about pressure cookers. I've never used one!

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