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

Course: Main Course

Cuisine: American

Keyword: Risotto, Scallops, Shrimp

Prep Time: 10

Cook Time: 30

Total Time: 40

Servings:

Calories: 252kcal

Elegant, warm and cozy all at the same time

Print Recipe

Equipment

Deluxe Multi Cooker Pressure Cooker
Easy Read Measuring Cups
Quick Slice
Flexible Cutting Mats

Ingredients

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

Instructions

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.

Notes

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Nutrition

Lemon Shrimp & Scallop Risotto (GF)