Asiago Shrimp Risotto

• Gluten free

• Seafood

  • 1 lb Shrimp, large

• Produce

  • 2 Garlic cloves
  • 1/4 cup Tarragon and flat-leaf parsley
  • 1 Yellow onion, small

• Canned Goods

  • 4 1/2 cups Chicken stock, low sodium

• Pasta & Grains

  • 1 1/2 cups Arborio rice

• Baking & Spices

  • 1 Salt and freshly ground pepper, Coarse

• Dairy

  • 3/4 cup Asiago cheese, grated
  • 4 tbsp Butter

• Beer, Wine & Liquor

  • 2 tbsp White wine, dry

Found on whattheforksfordinner.com

Ingredients

• 4 tablespoons butter, divided
• 1 small yellow onion, finely chopped
• 2 garlic cloves, minced
• 1½ cups Arborio rice
• 2 tablespoons dry white wine
• 4½ cups low-sodium chicken stock, divided
• Coarse salt and freshly ground pepper
• 1 pound large shrimp, thawed,peeled and deveined
• ¾ cup grated Asiago cheese
• ¼ cup tarragon and flat-leaf parsley, chopped

Directions

• In an electric pressure cooker set on sear, melt 2 tablespoons butter over medium heat. Add onion and garlic, sauté until translucent, about 4 minutes. Add rice and cook, stirring, 1 minute more. Add wine and cook until wine evaporates, about 30 seconds. Add 3 cups of chicken stock; season with salt and pepper.
• Secure lid. Set pressure cooker on rice setting for 10 minutes. Vent pressure, then remove lid. Reset to sear setting and stir in shrimp with remaining 1½ cups broth, and cook until shrimp are opaque, 3 to 5 minutes. Stir in cheese and remaining 2 tablespoons butter. Finish with herbs and serve immediately.