Pressure-Cooker Shrimp RIsotto Recipe
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Servings: 6 servings.
1 pound uncooked shell-on shrimp (16-20 per pound) 4 tablespoons butter, divided 1 carton (32 ounces) chicken stock 1 medium onion, chopped 2 cups uncooked arborio rice 3 garlic cloves, minced 3/4 cup fresh or frozen corn 1/4 cup oil-packed sun-dried tomatoes, chopped 2 teaspoons minced fresh thyme or 1 teaspoon dried thyme 1/4 cup white wine, such as Sauvignon blanc 3/4 cup grated Parmesan cheese 1/4 cup heavy whipping cream 3/4 teaspoon kosher salt 1/4 teaspoon freshly ground pepper
