Shrimp and Saffron Risotto in a Pressure Cooker
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 527, total fat 10 G., saturated fats 2 G., proteins 33 G., carbohydrates 72 G., fiber 3 G., cholesterol 188 mg, sodium 459 mg, sugar 5 G.
Calories 527, total fat 10 G., saturated fats 2 G., proteins 33 G., carbohydrates 72 G., fiber 3 G., cholesterol 188 mg, sodium 459 mg, sugar 5 G.
Traditional risotto is made by gradually adding broth to the rice, but you can skip this entire stirring and stovetop cooking step if you have a pressure cooker. It cooks risotto much faster and produces a just as delicious and creamy result. This version offers a delightful combination of shrimp, saffron, and the spicy notes of dry vermouth.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 tablespoons extra-virgin olive oil
- 1 small onion, coarsely chopped
- 3 large cloves garlic, crushed
- 1 teaspoon fennel seeds
- 1 teaspoon coarse salt + more to taste
- 1.5 tbsp. Arborio rice
- 2 tbsp tomato paste
- A pinch of saffron threads
- 1/4 cup dry white vermouth
- 3 cups chicken broth, lightly salted, store-bought or homemade
- 450 g medium shrimp, peeled and deveined
We recommend
Recipes with similar ingredients: Arborio rice, tomato paste, shrimps, vermouth, fennel seeds, saffron
Cooking the dish according to the recipe:
- Heat the olive oil in a 7-quart pressure cooker. Add the onion, garlic, fennel seeds, 1 teaspoon salt, and black pepper to taste. Cook, stirring occasionally, until the vegetables soften slightly, about 5 minutes. Add the rice, tomato paste, and saffron and stir until the grains are evenly colored. Add the vermouth and chicken broth.
- Close the pressure cooker lid and increase the pressure to high (this may take up to 10 minutes), then reduce the pressure as needed to maintain even pressure for 3 minutes. Turn off the pressure cooker and release the steam.
- Carefully remove the lid. At this point, the risotto will look a little runny. Add the shrimp and let it simmer until the shrimp turn pale pink, about 2 minutes. Season with salt and pepper to taste.
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