Lemon-y shrimp & pea risotto - Instant Pot recipe

If you don't know what an Instant Pot is, you must live under a fucking rock! This not-so-little kitchen tool is life changing. And that's not even an exaggeration. But for those of you who don't know what it is, it's a pressure cooker, but without all of the worries that a typical stovetop pressure cooker has (have you ever watched pressure cookies blow up on youtube?).

Anyways, we got our Instant Pot about 2 years ago, and never looked back. Honestly, there are some days I wonder what I would have done without it. It can cook 4 chicken breasts from frozen in 13 minutes flat! So those days where I didn't meal plan or forgot to take something out of the freezer to defrost are loooonngg goooonnneee. Plus you can make basically anything in it, including yogurt, meatloaf, short ribs, spaghetti squash, etc. The only thing I don't really make in it is fish - it cooks pretty quickly so I never needed to. Until now!

I started to experiment with risotto in the Instant Pot (and I hope to add more recipes eventually), but this one in particular was so good and so fresh tasting that after a gloomy few weeks of rain and crappy whether in Toronto, it just reminded me that spring is just around the corner! My husband and I have differing opinions on how much lemon to add. He likes a lot, I like a little. But O just doesn't give a shit - he just shoves it in his mouth so fast that he asked for more (and then was upset I only filled up half his dish the second time around). No joke.

The best part? It's ONE POT. No searing things in this pan, then transfering, adding this ingredient, then that one. This is a one pot meal in the truest form.

Easy breezy lemon squeezy...literally!

Ingredients:

2 tbsp olive oil or butter
1 online, diced
1 1/4 cup arborio rice
1 cup white wine
3 cups stock, hot (I use chicken, but any type is fine - fish, veggie, etc.)
1 400g bag of raw shrimp (approx 30 pieces), thaw in advance if frozen
1 cup peas, thawed if frozen
zest and juice of one lemon - only 1/2 zest if you're like me


Method

1. Heat the olive oil in your pressure cooker using the 'saute' function. Stir in the onions and saute until they are soft and translucent, about 5 minutes.

2. Stir in the rice and incoprate with the onions until they are coated with oil and the edges of the rice begin to look transparent.

3. Pour in the wine and simmer until evaporated.

4. Pour in the hot stock and close the lid. Bring your pressure cooked to high pressure and cook on 'manual' for 5 minutes. Once the pressure cooker has completed, release the pressure quickly.

5. Keep the pan on a low heat (or keep warm) and stir in the shrimp and peas. Simmer the shrimp until they are cooked through and change to a pink colour.

6. Stir in your lemon juice and allow the risotto to rest

7. Serve with a sprinkle of lemon zest.