Instant Pot Lemon Shrimp Risotto with Vegetables and Parmesan

Ingredients

• 1 1/2 cups arborio rice
• 1 pound shrimp peeled and deveined
• 1/2 cup parmesan reggiano cheese shredded
• 2 tsp olive oil
• 1 cup fresh spinach
• 1 bunch asparagus sliced into small pieces
• 3 1/2 cups low-sodium chicken broth
• 1/2 cup dry white wine I recommend Pinot Grigio or Chardonnay
• 3 garlic cloves minced
• 1/2 white onion chopped
• 1 tbsp parsley chopped
• 1/2 lemon juice of
• 1 tbsp butter
• McCormick's Montreal Chicken seasoning to taste
• salt and pepper to taste

Instructions

1. Turn the Instant Pot on to the saute' function. Wait about 1 minute for the Instant Pot to heat up. Pour 1 tsp of the olive oil in the pot. 
2. Add the chopped asparagus. Cook for 2-3 minutes until soft. Remove the asparagus from the pot.  
3. Add the onions and garlic. Cook until fragrant. 
4. Add the butter to the pot and melt. Add the rice to the pot. Stir for 1-2 minutes until the rice is coated in butter. 
5. Add the white wine. Deglaze the pot. Stir until coated. 
6. Add the chicken broth and Parmesan reggiano. Stir in the cheese. Season with salt and pepper. Stir well. 
7. Place the lid on top and seal. Manually adjust the timer to Manual > High-Pressure Cooking > 8 minutes cook time.
8. Prepare (devein and peel) and season the shrimp with chicken seasoning, salt, and pepper to taste while the risotto cooks.
9. Quick release the steam. 
10. Adjust the Instant Pot to the sauté function. Move the risotto to one side of the pot. Add the remaining olive oil to the other side. Then add the shrimp and veggies. 
11. Turn the shrimp to cook on both sides. Cook for 3-4 minutes until the shrimp is pink and the spinach has wilted.
12. Stir all of the items in the pot. 
13. Drizzle with fresh lemon juice throughout. Sprinkle with parsley.
14. Cool before serving.