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RECIPES/Entrees
Risotto with Shrimp, Sugar Snap Peas & Tarragon
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Recommended Servings
Makes about 8 cups (4 entrée servings, 8 first course servings)
COOKING
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INGREDIENTS
1 tablespoon extra virgin olive oil
1 tablespoon unsalted butter
½ cup finely chopped shallot or onion
1/2 cup finely diced (1/8-inch) carrot
1 clove garlic, peeled and finely chopped
2 teaspoons tarragon
2 cups Arborio rice
½ cup dry white wine or vermouth
1 teaspoon kosher salt
5 cups low sodium chicken or vegetable broth/stock, divided
1-1/2 pounds medium (31-40 count) shrimp, peeled and deveined
¾ pound sugar snap peas, tipped and topped, strings removed
shaved Manchego cheese or lemon wedges/slices
fresh tarragon sprig for garnish, optional
Instructions
Place the oil and butter in the cooking pot of the Cuisinart Pressure Cooker. Set on Sauté and let oil and butter heat for 2 to 3 minutes. When hot, add the chopped shallots, carrots, garlic, and tarragon. Cook, stirring now and then, until shallots are translucent and vegetables become aromatic, about 2 to 3 minutes. Stir in Arborio rice and cook, stirring frequently, until rice becomes opaque, about 3 to 4 minutes. Add wine and salt , stir. Cook for 2 to 3 minutes until the rice has absorbed the wine. Add 4-1/2 cups of the broth/stock and stir. Cover and set on High Pressure for 6 minutes. When done cooking use Quick-Release Method to release pressure. Remove lid carefully, tilting away from you to allow steam to disperse.
Set on Simmer. Add remaining ½ cup of broth/stock to rice and stir. Cook, uncovered, stirring now and then for 3 to 4 minutes. Stir in shrimp. Cook, stirring, until shrimp begin to curl and turn pink, about 1-1/2 to 2 minutes. Stir in sugar snap peas and cook for 1 minute longer, until peas are bright green and crisp tender.
Serve in warmed soup plates with either shaved Manchego cheese or lemon slices. If desired, garnish each plate with a sprig of fresh tarragon.
RECIPE FACTS

Servings: Makes about 8 cups (4 entrée servings, 8 first course servings)

Nutritional information per serving

Calories 288 (18% from fat) • carb. 25g • pro. 29g • fat 5g • sat. fat 2g • chol. 226mg • sod. 883mg • calc. 69mg • fiber 1g

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