Authentic home cooking from Italy, with US measurements. 
Risotto with Zucchini Cream and Shrimp in a Pressure Cooker
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.
Risotto with Zucchini Cream and Shrimp in a Pressure Cooker
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.
Open in Cookpad AppSteps
- 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.
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