3 tbsp butter
2 shallots, diced finely
1.5 cups arborio rice
1 lemon juice + lemon zest
3.5 cups chicken stock
1 pinch salt/pepper
1 cup peas, frozen or fresh
340 grams cold water shrimp
0.5-1 cup parmesan
On sauté mode, melt your butter in the Instant Pot and once it’s melted, add your shallots. Cook them for around 1-2 minutes.
Add in the arborio rice and stir.
Add lemon juice and continue to stir for another minute before adding in the broth, and some salt and pepper.
Set the Instant Pot on pressure for 5 minutes and then let the pot natural release for 10 minutes afterwards before quick releasing.
After carefully opening the lid, stir in your peas, lemon zest, cooked cold water shrimp and parmesan.