Shrimp risotto in a slow cooker

Votes: 9

Time: 40 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 460, total fat 13 G., saturated fats 8 G., proteins 22 G., carbohydrates 61 G., fiber 3 G., cholesterol 177 mg, sodium 969 mg, sugar 2 G.

Risotto in a slow cooker is prepared almost identically to risotto on the stovetop, with the only difference being that you don't have to stir in the broth in batches. First, sauté the vegetables and spices in butter, then add starchy rice, such as Arborio, and pour in the white wine. Once the wine has been absorbed, pour the hot water and clam juice mixture over the rice and cook in a pressure cooker. Finally, stir in the green peas and peeled shrimp. A few minutes of steaming will help them become tender and delicious. Stir in some grated Parmesan cheese and enjoy a wonderful risotto with a slightly creamy texture.

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.

Ingredients for the recipe:

1.5 tbsp. arborio rice
1 shallot
2 cloves of garlic
4 tbsp (60 g) butter
3 sprigs of fresh thyme
1/3 cup dry white wine
1 bottle (240 ml) of clam juice
450 g large shrimp, peeled and deveined
0.5 cup frozen peas
2 tbsp. l. grated parmesan
0.5 tsp finely grated lemon zest + extra for serving
Lemon wedges, for serving

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: Arborio rice, shellfish juice, peas, shallots, Parmesan cheese, shrimps, white wine, thyme

Cooking the dish according to the recipe:

Set the slow cooker to medium-high heat. Chop the shallot and garlic. When the pan is hot, add 2 tablespoons (30 g) of butter, then add the shallot, garlic, and a pinch of salt and pepper. Cook, stirring, until softened, about 3 minutes.
Add the rice and thyme sprigs and cook until the rice is toasted, about 3 minutes. Stir in the wine, scraping the bottom of the pan, and cook until evaporated, about 30 seconds. Turn off the saute function.

Stir the clam juice and 3 cups of hot water into the rice. Close the lid and close the steam valve. Set the pressure cooker to 5 minutes. When the time is up, open the steam valve and release all the steam. Carefully open the lid.
Season the shrimp with salt and pepper and add to the pan. Stir in the peas. Without turning on the slow cooker, close the lid and let the shrimp steam for 5 minutes.
Stir the Parmesan and lemon zest into the risotto, then stir in the remaining 2 tablespoons (30 g) butter until melted. Add a little water, if necessary, to loosen the risotto. Discard the thyme sprigs.
Divide the risotto among plates. Sprinkle with lemon zest and serve with lemon wedges.

Categories:

recipe / Gluten-free dishes / Calorie content of prepared meals / Simple recipes for a multicooker / Multicooker / Main courses / Cereals, legumes / / Food Network - recipes / Italian cuisine

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