Pressure Cooker Cheesy Lemon Shrimp Risotto with Asparagus
In your pressure cooker, on low heat, put one tablespoon of olive oil and add half of the garlic. Toss the shrimp and sauté until it turns pink.
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Cooking tools:
- Pressure cooker
- Microplane
- Citrus press
- Grater
- Stove
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Wooden spoon
- Spoon
- Plate
Ingredients
- 2 tbsp olive oil
- 1 lb large shrimp, peeled and deveined
- 1 small onion, finely chopped
- ½ cup mushrooms, sliced
- ½ tsp salt
- 5 cloves garlic, minced
- 2 cups Arborio rice
- ½ cup dry white wine
- 4 cups chicken stock, low or no sodium
- 4 tbsp unsalted butter
- 1 cup freshly grated parmesan cheese
- Salt
- black pepper
- 2 tbsp fresh lemon juice
- 2 tsp lemon zest
- 1 lb fresh asparagus, trimmed
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