INSTANT POT® CAJUN SHRIMP RISOTTO
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Once the panel reads HOT, add butter, shallot, and garlic. Cook and stir until fragrant, about 2 minutes. Add rice and cook, stirring, 1 minute more. Add wine and quickly deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot. Add 1 1/2 cups chicken broth, salt, and pepper. Stir to combine. Cancel Saute mode.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Select Saute function.
- Stir in shrimp and the remaining 1/2 cup of broth. Cook, stirring occasionally, until the shrimp are opaque, 3 to 5 minutes. Stir in Parmesan cheese until melted, then add parsley. Serve immediately and sprinkle with Cajun seasoning to taste.
Nutrition Facts : Calories 597.2 calories, Carbohydrate 73.9 g, Cholesterol 220.9 mg, Fat 17 g, Fiber 1.3 g, Protein 31.3 g, SaturatedFat 9.9 g, Sodium 2352.1 mg, Sugar 1.9 g
CAJUN RISOTTO
I like risotto, but don't always have the right kind of rice. I read somewhere that if you stir constantly, long-grain rice will release enough starch to achieve the consistency of smaller grained rice. I added the traditional "holy trinity" of Cajun cooking (onion, celery, bell pepper) to add more veggies to the dish. Use a different color pepper if you prefer. (Different brands of andouille have different levels of spiciness - I used Trader Joe's Smoked Turkey Andouille and my mouth was on fire. My husband conceded that it might be "a little spicy".)
Provided by Carolyn Haas @Linky1
Categories Other Main Dishes
Number Of Ingredients 13
Steps:
- Heat oil in a heavy saucepan and add sausage. Cook until meat has browned and some fat has been rendered. Add the holy trinity (onions, celery, peppers) and stir til onion starts to be translucent. Stir in the garlic.
- Add the rice, and stir to coat. Cook for 2 minutes over medium heat, stirring constantly.
- Add 1 cup chicken broth to the saucepan, and cook until liquid is reduced, stirring constantly.
- Continue to add the chicken broth to keep the rice covered in liquid, stirring frequently. Make sure that most of the liquid is absorbed by the rice before you add more. The total cooking time should be about 25 minutes, or until the rice is tender.
- Add the oregano, thyme, and cheese, if using, to the saucepan before serving and stir to melt. Add salt and pepper or cajun seasoning to taste. Cover the pot and let it stand for five minutes off the heat. Garnish with parsley to serve.
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