I found this recipe made for shrimp, but it is ALSO awesome with chicken.
ASIAGO SHRIMP RISOTTO adapted from What The Fork’s for Dinner?
4 tablespoons butter, divided
2 shallots, finely chopped
2 garlic cloves, minced
1 1/2 cups Arborio rice
2 tablespoons dry white wine
4 1/2 cups chicken stock, divided 3 + 1 1/2
Juice of 1 lemon
Coarse salt and freshly ground pepper
1 pound large shrimp, thawed, peeled and de-veined**
3/4 cup grated Asiago cheese
1/4 cup tarragon and flat-leaf parsley, chopped for garnish
- In an electric pressure cooker set on sear, melt 3 tablespoons butter over medium heat.
- Add shallots and garlic, sauté until translucent, about 4 minutes.
- Add rice and cook, stirring, 1 minute more.
- Add wine and cook until wine evaporates, about 30 seconds.
- Add 3 cups of chicken stock and lemon juice; season with salt and pepper.
- Secure lid.
- Set pressure cooker on rice setting for 10 minutes.
- Vent pressure, then remove lid.
- Reset to sear setting and stir in shrimp with remaining 1½ cups broth, and cook until shrimp are opaque, 3 to 5 minutes.**
- Stir in cheese and remaining 1 tablespoons butter.
- Finish with herbs and serve immediately.
NOTE ** If using chicken use 1 pound cut into small bite sized pieces and adjust cooking time until chicken is cooked through. I have also prepared chicken in a skillet getting a good sear on all sides before adding to risotto and then only stirring to coat well with sauce.
Linking up to FULL Plate Thursday.