One thing that makes me happy in the kitchen is when I can make a restaurant-quality meal at home for a fraction of the price we’d pay if we had gone out to eat. This one is so good and is elegant-enough for dinner with friends and comfy-cozy for a nice night at home.
I try to buy my shrimp already peeled and deveined so I can skip that step and making it in an electric pressure cooker makes prep and cleanup a breeze!
I can’t wait for you to try this!
Lemon Shrimp & Scallop Risotto
- 1 red pepper
- 1 lemon
- 1 tbsp olive oil
- 1⅓ cups Arborio Rice
- ¼ cup white wine
- 3¾ cups vegetable stock
- ¾ pound bay scallops, patted dry
- 3 cups fresh spinach
- ¾ pound peeled and deveined shrimp
- parmesan cheese, for serving
- Chop the red pepper into small dice and set aside. Zest the lemon and set aside, then cut the lemon in half.
- Using the saute function on an electric pressure cooker, heat the oil in the inner pot for 3 minutes or until hot. Stir in the rice and red pepper, season with salt, and cook until the rice is lightly toasted, about 4 minutes.
- Add the wine and stir until it has evaporated. Then add the stock and ⅔ of the lemon zest and stir.
- Lock the lid into place and cook on high pressure for 5 minutes. When the time is up, manually release the pressure.
- Remove the lid and stir the risotto. Quickly add the shrimp and scallops and stir. Top wit the spinach and immediately replace the lid. Let stand for 10 minutes.
- Remove the lid and stir the spinach into the risotto. Add 1 tablespoon lemon juice from the lemon half and stir again. Spoon into bowls and top with grated parmesan.
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