Risotto with Zucchini Cream and Shrimp in a Pressure Cooker

Name: Risotto with Zucchini Cream and Shrimp in a Pressure Cooker
Ingredients: 1 cup Roma rice (about 200 grams); 3 cups water (about 700 ml); 9 oz Argentine shrimp (about 250 grams); 2 zucchini; 1 clove garlic; Fresh parsley; 1 1/2 teaspoons granulated bouillon to mix with the water; Salt and pepper; Oil for sautéing; Butter, to taste

Ottavia Pala @cook_16588407

Montecatini Terme

Traditionally, a pressure cooker isn't used in the city of rice, but for those who want to make a good risotto quickly, this is a great option. The timing and quantities work well for a tasty result.

Ottavia Pala @cook_16588407

Montecatini Terme

Traditionally, a pressure cooker isn't used in the city of rice, but for those who want to make a good risotto quickly, this is a great option. The timing and quantities work well for a tasty result.

Saved

Ingredients

1 cupRoma rice (about 200 grams)
3 cupswater (about 700 ml)
9 ozArgentine shrimp (about 250 grams)
2zucchini
1 clovegarlic
Fresh parsley
1 1/2 teaspoonsgranulated bouillon to mix with the water
Salt and pepper
Oil for sautéing
Butter, to taste

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Steps

1

Sauté the garlic in oil, then remove it. Add the zucchini sliced into rounds and the parsley. Season with salt and pepper. When the zucchini are soft, blend them with an immersion blender until smooth.
2

Add the shrimp to the pot with the zucchini cream. Cook for a few moments, then add the rice. Stir and cook everything together for a couple of minutes, stirring often.
3

Pour in the water mixed with the granulated bouillon. Stir, then close the pressure cooker. Once it starts to whistle, set a timer for 8 to 10 minutes on low heat. (Cooking time may vary depending on the type of rice used.)
4

When the cooking time is up, release the pressure, open the cooker, and stir in the butter to finish the risotto. The risotto is now ready to serve.