3 Tbsp butter
1 small yellow onion, finely chopped
2 cloves garlic minced
1 1/2 cups Arborio Rice
2t bsp dry white wine
4 cups chicken broth (3 cups + 1 cup divided)
1 tsp Kosher salt
1/2 tsp pepper
1 lb medium shrimp, thawed, peeled, deveined
3/4 cup Asiago cheese grated
Scant 1/4 cup flat-leaf parsley, finely chopped
2 Tbsp fresh Tarragon (or 2 tsp dried tarragon)
1. Add butter to the Instant Pot. Using the display panel select the SAUTÉ function.
2. When butter is melted, add onion and garlic. Cook and stir until onion is softened, 3-4
minutes.
3. Add rice and cook, stirring, 1 minute more.
4. Add wine and quickly deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot, then add 3 cups chicken broth, salt and pepper. Stir to combine.
5. Secure the lid, making sure the vent is closed.
6. Cook on high Pressure Cook function for 6 minutes
7. When the time is up, quick-release the remaining pressure. Select CANCEL to turn the
pot off, then select the SAUTÉ function.
8. Stir in the shrimp and the remaining 1 cup of broth. Cook, stirring occasionally, until the shrimp are opaque, 3-5 minutes. Stir in cheese until melted, then fold in herbs. Serve immediately.