Dinner: Shrimp-and-Herb Risotto

Creamy rice with shrimp and a hint of garlic and Parmesan cheese makes the perfect, easy, weeknight meal. To make it vegetarian, swap vegetable broth for the chicken broth and replace the shrimp with roasted vegetables like mushrooms or cherry tomatoes.

This recipe includes superfoods such as:

Basil

Health benefits of Shrimp-and-Herb Risotto

Basil is an excellent stress reliever, and has antioxidant and anti-inflammatory benefits.

Ingredients

2 tbsp. unsalted butter
1 small yellow onion
2 clove garlic
1 1/2 c. Arborio or Carnaroli rice
4 c. chicken broth
salt
Pepper
1 lb. large shrimp
1/2 c. grated Parmesan
3 tbsp. chopped fresh parsley
3 tbsp. chopped fresh basil leaves

Instructions

In a 6-quart pressure cooker, melt 1 tablespoon butter over medium heat. Add onion and garlic and saute until soft, about 4 minutes. Add rice and cook, stirring, 1 minute. Add 3 cups of broth and season with salt. Secure lid. Bring to high pressure over medium-high heat. Reduce heat and cook until rice is tender, about 10 minutes (adjust heat to maintain pressure).
Remove from heat, vent pressure, and remove lid. Stir in remaining 1 cup of broth and shrimp; cook over medium heat until shrimp are opaque, 3 to 5 minutes. Stir in Parmesan, herbs, and remaining tablespoon of butter. Serve topped with additional herbs. Looking for more dinner options? Check out our pork chop recipes, chicken recipes, and potato recipes.

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