Risotto with Shrimp, Sugar Snap Peas & Tarragon

1 tablespoon extra virgin olive oil 1 tablespoon unsalted butter ½ cup finely chopped shallot or onion ½ cup finely diced (⅛-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 1½ 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

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

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 4-½ 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 1½ 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.