Ingredients
Scale
- 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
Instructions
- 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.
Notes
Suggested cooking tools: Instant Pot (or pressure cooker), pan