Lemon Herb Shrimp Risotto
| Prep Time | 15 minutes |
| Cook Time | 37 minutes |
| Servings |
6 servings
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Ingredients
- 1/4 cup olive oil
- 1/2 lb Frozen Uncooked Cleaned Medium Shrimp
- 1/2 cup Finely Chopped Onions
- 2 cloves garlic minced
- 1 cup Arborio Rice uncooked
- 3 cups Fat-Free Reduced-Sodium Chicken Broth divided
- 1 jar INSTANT POT Zesty Lemon Herb Sauce 15 oz
- 1 cup Frozen Peas cooked
- 1/4 cup Grated Parmesan Cheese
Ingredients
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Instructions
- SET SAUTÉ setting on INSTANT POT for 11 min. Add oil to pot; heat 2 min. Add shrimp, onions and garlic; cook and stir 3 to 5 min. or until shrimp turn pink.
- USE slotted spoon to transfer shrimp to bowl; cover to keep warm.
- ADD rice to pot; cook and stir 1 min. Add 1 cup chicken broth; cook and stir 2 to 3 min. or until most of the broth is absorbed.
- ADD remaining broth and sauce to pot. DO NOT STIR. Close and lock lid. Turn Pressure Release Valve to Sealing position. Cook 7 min using MANUAL/HIGH PRESSURE COOK setting. When timer goes off, use Quick Pressure Release to release steam. Remove lid.
- ADD peas, shrimp and cheese to pot; mix lightly. Cover loosely with lid, but do not lock lid. Let risotto stand 3 min.
Recipe Notes
Special Extra: For more color and flavor, sprinkle with 1 Tbsp. chopped fresh basil before serving. Variation: For a less saucy risotto, reduce the chicken broth to 2-1/2 cups. Nutrition Bonus: Colorful green peas, shrimp, rice and a tangy sauce are the main components of this smart meal that can be ready in just minutes. Enjoy! Nutrition Information Per Serving: 340 Calories, 16g Total Fat, 5g Saturated Fat, 25mg Cholesterol, 910mg Sodium, 46g Total Carbohydrate, 9g Dietary Fiber, 6g Total Sugars, 11g Protein, 2%DV Vitamin D, 6%DV Calcium, 10%DV Iron, 2%DV Potassium
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