Happy Sunday, seafoodies!
Today we are cooking meals that spark joy (think Marie Kondo, minus the decluttering). We’re always looking for seafood recipes that are comforting, easy to make and, most importantly, delicious! (The fact that the seafood in these meals also will help boost our immune system and brain and heart health only gives us more incentive to eat them.)
And that’s why we’ve recently been playing with one of our favorite kitchen gadgets, the Instant Pot. This convenient, all-in-one appliance has made a big splash in America’s kitchens and has made our lives (and kitchen cleanup) so much easier! We’ve perfected more than a few Instant Pot dishes, and this seafood risotto is one of our favorites. Within just 20 minutes, you can find yourself indulging in a creamy, cheesy risotto packed with yummy scallops and shrimp. Your stomach (and cleanup crew) will thank you.
Seafood lovers, this decadent, hassle-free dish makes a great addition to your holiday menus, is perfect for a busy weeknight and will wow your significant other on your next date night in. Plus it’s made with wine, so what’s to stop you from sipping a little while it cooks?
Go ahead. Treat your taste buds to this rich and savory seafood risotto experience. After your first forkful, you’ll be looking forward to the leftovers – if there are any!
Instant Pot Seafood Risotto
Suggested cooking tools: Instant Pot (or pressure cooker), pan
- 2 Tbsp. olive oil, divided, plus a little extra for drizzling
- 1 small sweet yellow onion, finely chopped
- 4 garlic cloves, finely minced, divided
- 1 tsp. dried oregano
- 1½ cups uncooked Arborio rice
- ¼ cup white wine
- 3 cups reduced-sodium chicken broth
- ½ cup Parmesan cheese, divided
- ½ lb. bay scallops
- 1 lb. medium shrimp, peeled and deveined
- Fresh parsley, chopped, for garnish
- Salt and pepper, to taste
- Put 1 Tbsp. olive oil in Instant Pot and select sauté setting. Add onion and cook for 4-5 minutes, until onion is translucent and tender.
- Add garlic and the oregano; cook for 1 minute.
- Add rice; stir and cook for 2 minutes.
- Add wine and stir until absorbed; deglaze bottom of pot.
- Add broth and ¼ cup Parmesan. Lock lid on Instant Pot and ensure that vent is sealed. Select manual setting, adjust pressure to high, and set timer for 9 minutes.
- While risotto is cooking, sauté the scallops: Heat remaining 1 Tbsp. olive oil in large skillet over high heat. Add scallops to hot oil and cook them undisturbed until golden brown (about 2 minutes). Flip scallops and cook until cooked through (about 1-2 minutes). Set aside.
- When Instant Pot timer goes off, turn vent to quick-release to allow the pressure to normalize. Open lid carefully. Stir in shrimp and let the risotto stand, until the shrimp are pale pink and cooked through (about 2 minutes).
- Serve risotto in bowls. Top risotto with seared scallops and remaining Parmesan and parsley. Drizzle with a little olive oil and add salt and pepper, to taste.
Makes 4 servings.