Published: by Absolutely Recipes, in the Fish & Seafood recipes category.

Shrimp & Asparagus Risotto Recipe.

Ingredients:

2 TBSPs olive oil
9 garlic cloves, minced, divided
2 pounds uncooked shrimp (26-30 per pound), peeled and deveined
4 TBSPs unsalted butter, divided
1/2 cup Italian salad dressing
1 pound fresh asparagus, trimmed
1 small onion, finely diced
1-2/3 cups uncooked arborio rice
1 cup white wine
4 cups reduced-sodium chicken broth
1/2 cup shredded Parmesan cheese, divided
Salt and pepper to taste

Recipe Instructions:

Select saute setting on a 6 quart electric pressure cooker.
Adjust for medium heat; add oil.
When oil is hot, add 3 minced garlic cloves; cook 1 minute.
Add shrimp; cook and stir until shrimp begin to turn pink, about 5 minutes.
Add 1 TBSP butter and Italian salad dressing; stir until butter melts.
Add asparagus; cook until tender, 3-5 minutes.
Remove and keep warm.

Warm the remaining 3 TBSPs butter until melted.
Add diced onion; cook until tender, 4-5 minutes.
Add remaining 6 minced garlic cloves; cook 1 minute.
Add rice; cook and stir for 2 minutes.
Stir in 1/2 cup wine; cook and stir until absorbed.
Add remaining 1/2 cup wine, broth and 1/4 cup cheese.
Press cancel.

Lock lid; close pressure-release valve.
Adjust to pressure-cook on high for 8 minutes; quick-release pressure.
Serve shrimp mixture over risotto.
Season with salt and pepper.
Sprinkle with remaining 1/4 cup cheese.

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