This easy Instant Pot Lemon Parmesan Shrimp Risotto is a fresh take on risotto that is perfect for spring. It’s loaded with delicious roasted veggies, creamy parmesan, and juicy shrimp with fresh lemon. This post contains affiliate links for products I’m obsessed with.
If you’re a fan of my wildly popular Instant Pot Butternut Squash Risotto, you will love this! This easy Instant Pot Lemon Parmesan Shrimp Risotto is a fresh take on the recipe that is perfect for spring. It’s loaded with delicious roasted veggies, creamy parmesan, and juicy shrimp with a zest of lemon.
Even better? You can switch out the veggies based on your preference, or even what’s in season. And if you aren’t a fan of shrimp, this recipe works great with chicken, too!
Easy Instant Pot Shrimp Risotto
Risotto can be notoriously time consuming, but by using the Instant Pot, you can whip up this amazing dinner in no time. No more arm cramps from stirring the pot forever! The Instant Pot really does all the work for you.
Ingredients for Instant Pot Lemon Parmesan Shrimp Risotto
- garlic – Feel free to add a little more if you love garlic!
- shallot – Shallots are a little sweet, which is perfect for this risotto. However, they can be substituted with a yellow onion in a pinch.
- olive oil cooking spray – Any neutral flavored cooking spray will work, but I prefer olive oil cooking spray.
- olive oil – Choose a rich, dark colored extra virgin olive oil for best results.
- short grain brown rice – Long grain brown rice can be used if you can’t find short. This is the brand I use.
- salt – Just a dash to taste! You can omit it if you want less sodium, of course.
- dry white wine – This can be substituted for additional broth if you choose to skip this ingredient.
- chicken broth or veggie broth – Organic and low sodium broth is the way to go!
- asparagus – Make sure the stalks are firm and vibrant green for the freshest asparagus.
- baby portabella mushrooms – These are SO delicious when cooked with the other ingredients.
- large shrimp – Don’t forget to clean and devein them!
- lemon juice – Remember, fresh lemon juice will always give you better flavor than the bottled store-bought stuff.
- lemon zest – Fresh lemon zest provides a more concentrated lemon flavor.
- parmesan cheese – The recipe calls for ½ a cup, but you can always add more if you want it extra cheesy.
- butter – Opt for an unsalted butter to keep this recipe low in sodium.
- fresh spinach – Spinach is rich in vitamin K and calcium – don’t be afraid to toss a little extra in there.
- fresh parsley or basil – As always, use FRESH herbs for the best flavor!
How to Make the Best Instant Pot Shrimp Risotto
1. First, preheat your oven to 400 degrees.
2. Set your Instant Pot to Saute and spray the inner liner with the olive oil. Once the display reads hot, add in 1 teaspoon of olive oil, the chopped shallots, and garlic. Saute for one minute, then add in the rice.
3. Stir your rice and veggies together for another minute before deglazing the pot with wine. Allow the alcohol to cook off for a couple of minutes before adding in the broth. If you substituted the wine for extra broth, no need to wait the extra minute for the alcohol to cook off. Stir in salt, then place the cover on your Instant Pot and lock the lid.
4. Set to manual, high pressure for 22 minutes. Once the cook time is completed, you will do a 10 minute natural release before releasing the remaining pressure.
5. While your rice is cooking, cover a baking sheet with parchment paper. In a small bowl, mix asparagus and mushrooms with olive oil and sprinkle with salt. Spread the veggies out on a baking sheet and cook for 10 minutes.
6. Place the shrimp in the same bowl you used for the veggies and toss it with your final teaspoon of olive oil and ½ teaspoon of lemon zest. Sprinkle with salt.
7. After the veggies cook for 10 minutes, add your shrimp to the pan and place it back in the oven with the veggies for an additional 8-10 minutes.
8. Remove the baking sheet from the oven after at least 8 minutes. The shrimp should be pink and firm and cooked to 145 degrees.
9. At this point, your risotto should be finished. Release the rest of the steam, remove the lid, and set the pot to saute if you have excess broth left. Stir the rice. Add in lemon juice, parmesan cheese, remaining lemon zest and butter. Stir in spinach and the roasted veggies.
10. Top with shrimp and garnish with fresh parsley or basil if desired.
Looking for more Instant Pot recipes? Check these out-
Gluten Free Instant Pot Recipes
Shrimp Risotto with Lemon and Parmesan
Ingredients
- 2-3 cloves of garlic chopped
- 1 shallot diced
- Olive oil cooking spray
- 3 teaspoons olive oil divided
- 1 ½ cups short grain brown rice
- ½ teaspoon salt
- ¼ cup dry white wine optional, can replace with extra broth
- 2 3/4 cups chicken broth or veggie broth
- 1 bunch thin asparagus spears woody ends cut off and the remaining stem chopped into thirds
- 8 oz baby portabella mushrooms
- 1 1/2 lb large shrimp raw, cleaned and deveined
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest divided use
- ½ cup parmesan cheese
- 1 tablespoon butter
- 1 cup fresh spinach chopped
- Garnish - fresh parsley or basil
Instructions
- Preheat your oven to 400 degrees.
- Set Instant Pot to Saute and spray the inner liner with olive oil spray. When the display reads hot, add in 1 tsp of olive oil and chopped shallots and garlic. Saute for one minute or until very fragrant, then add in rice. Stir rice and veggies together for another minute before deglazing the pot with wine. Allow alcohol to cook off for a couple of minutes before adding in the broth. Stir in salt, then place cover on Instant Pot and lock lid.
- Set to manual, high pressure for 22 minutes. After cooktime, you will do a 10 minute natural release before releasing the remaining pressure.
- While your rice is cooking, cover a baking sheet with parchment paper. In a small bowl, mix asparagus and mushrooms with olive oil and sprinkle with salt. Spread veggies out on baking sheet and cook for 10 minutes.
- Place shrimp in the same bowl you used for the veggies and toss it with your final tsp of olive oil and ½ tsp lemon zest. Sprinkle with salt. After the veggies cook for 10 minutes, add your shrimp to the pan place it back in the oven with the veggies for an additional 8-10 minutes or until everything is cooked through. Shrimp should be pink and firm and cooked to 145 degrees.
- At this point your risotto should be finished. Release the rest of the steam, remove lid, and set pot to saute if you have excess broth left. Stir rice. Add in lemon juice, parmesan cheese, remaining lemon zest and butter. Stir in spinach and the roasted veggies. Allow flavors to meld together. Taste and adjust seasonings.
- Top with shrimp and garnish with fresh parsley or basil if desired.
Tamra Reynolds says
This was so yummy! My rice was a little gummy, but it could be because I used a special low glycemic-index white rice. I couldn’t find short grain brown. I don’t care for parmesan so I used a cheddar-parm blend that was sooooo good! Love all the veggies in this.
Nancylynn says
Yes, white rice cooks much more quickly than brown rice, so yes, the type of rice might be the culprit! You could also rinse your rice before hand,that might help! Thank you for your comment!
Suzy says
This was delicious! I couldn’t find any acceptable fresh asparagus so I used frozen “asparagus pieces” and cooked them straight from frozen. It turned out great, everything was cooked just perfectly. Thanks for the recipe!!
Nancylynn says
Oh this is really great feedback, thank you Suzy!!
Carrie says
Amazing! Definitely my go-to recipe for “fancy” dinner parties! It’s totally impressive and gets tons of compliments! Mmmm!
Kathy says
How would you change to a white rice? Amount, suggested type and cook time. Thanks.
Nancylynn says
Hi Kathy! I would use short grain white rice and use your rice button on the IP to cook your risotto. Let us know how it goes!
Katy says
Can we skip the Parmesan if we’re dairy free?
Nancylynn says
Absolutely!
Carrie says
If you have a Trader Joe’s and you still would love “Parmesan cheese” even with being dairy free, Trader Joe’s has a vegan parm that we love!
Nancylynn says
Oooh – I did not know this!
Holli says
Hi! Can you post the serving size, please? 🙂
Nancylynn says
The recipe card has now been updated! The serving size is about 1 1/4 cups, but your best bet is to take the entire recipe and divide it evenly into 6 portions.
M. Dawg says
I know there’s 6 servings but what is the serving size?
Nancylynn says
It’s now been updated! The serving size is about 1 1/4 cups.😀
jen says
what is the serving size?
Melissa Harris says
How is the parmesan accounted for in the container count? Shouldn’t this be blue?
Tammi says
I’m what you’d call a “functional” cook. I don’t love cooking, and I have a few really good recipes that my family repeatedly request, but this one is entirely different. My husband, who usually describes my dinners as “alright” or “good” absolutely RAVED about this dish. His description? “The most incredible dinner you’ve ever made!” Thank you for making me look good, Nancylynn!!!
Nancylynn says
Oh WOW! This is such a compliment, thank you!!
Jennifer says
Absolutely, positively delicious! Going straight into the rotation! I had to cook my rice for about 10 minutes more and the kids thought it was still a little hard, but I did use a long grain brown rice so that’s probably why.
Thank you!!
Emily says
I”m so excited about trying this one, but don’t have an Instant Pot (yet). Do you have any suggestions for stove-top directions for cooking the rice? Thanks!
Nancylynn says
You should be able follow most of step 2, but then cook the rice according to the timing and liquid ratio on the package. Then the rest of the recipe should work as written! Let us know how it goes!
Cassondra says
This is sooo delicious!! Yummm! Even our 10 month old loved it!
Nancylynn says
Yay that’s amazing! Thank you!