Instant Pot Saffron Risotto With Shrimp
This Instant Pot Saffron Risotto with shrimp or chorizo is an unique yet delicious and flavorful meal that your family will love.
Ingredients
- 1 Medium Onion
- 3 Cups Arborio rice
- 6 cups Hot Water 700ml
- 2 Vegetable Stock Cubes
- ¼ teaspoon Zafferano ¼ teaspoon Saffron
- 100 g Chorizo Chopped
- 1 Bunch Asparagus
- 1 tablespoon Parmesan Cheese Shredded
- 12 Shrimp optional
Instructions
- Boil some water and mix 6 cups or 700ml of hot water with your two stock cubes.
- Chop the onion. Add the onion to the instant pot and begin to brown for 3 minutes using the saute function.
- Next add 3 cups of rice and a pinch of salt. Mix with the onion and saute for a further one minute.
- Add your saffron and ¼ of a cup of vegetable stock.
- Mix and saute for another minute.
- Turn off the saute function. Add your chopped chorizo sausage. (If opting for shrimp instead, do not add the shrimp until after the rice has pressure cooked.)
- Next add the vegetable stock to and mix the ingredients ready for cooking.
- Add a trivet and place your asparagus on top ready for steaming.
- Place the lid on the instant pot and pressure cook for 6 minutes.
- Leave to naturally release for 5 minutes.
- Remove the trivet and asparagus.
- Finally add the fresh shrimp (if using shrimp) and parmesan cheese and mix into the risotto. Replace the lid for 2-3 minutes.
- Your Saffron Risotto with shrimp or chorizo is now ready to serve garnished with the Asparagus.
Notes
Optimal Liquid Quantity: Begin with the recommended liquid quantity, but if the risotto appears too thick after pressure cooking, you can stir in additional hot broth or water while the pot is still on the warm setting until you reach your desired consistency.
Finish with Butter and Cheese: After pressure cooking, add a knob of butter and a generous amount of grated Parmesan cheese. Stir well to incorporate these ingredients, contributing to a luxurious and creamy finish without overcooking during the pressure cycle.
Cooking Shrimp In The Instant Pot: For perfectly cooked shrimp in your Instant Pot Saffron Risotto, add the peeled and deveined shrimp during the last 2-3 minutes and replace the lid. This ensures the shrimp are gently cooked to succulent perfection without becoming overdone during the pressure cooking process, preserving their tender texture and delicate flavor.
Nutrition
Calories: 906kcalCarbohydrates: 168gProtein: 31gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 0.5gCholesterol: 86mgSodium: 558mgPotassium: 616mgFiber: 9gSugar: 5gVitamin A: 1267IUVitamin C: 11mgCalcium: 110mgIron: 13mg
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