INSTANT POT SHRIMP RISOTTO ENJOY DAN:

                          INSTANT POT SHRIMP RISOTTO by CHEF DAN:

Serves 4

INGREDIENTS:

2-tablespoons butter

1-onion, chopped

1-roasted bell red pepper

1/2-tablespoons dried oregano

1-tablespoon EACH paprika and turmeric

1/2-teaspoon EACH salt and black pepper

1/2-cup frozen peas

1-1/2-cup arborio rice

1/4-cup dry sherry

3-cups chicken broth

19-(10 Oz) bottle clam juice

1-pound shrimp, peeled, and deveined

1/2-cup Parmesan cheese, finely grated

DIRECTIONS;

1.   Over open flame blackened red pepper and then place in a paper bag.

2.   After 20 minutes remove blacken skin, then chop.

3.   In an Instant Pot press SAUTE button, add butter and when sizzling.

4.   Add onions and roasted red pepper and sauté for 4 minutes.

5.   Stir in oregano, and next 4 ingredients and sauté for 1 minutes.

6.   Add the rice and stir for 1 minute.

7.   Pour in the sherry and stir until absorbed.

8.   Add broth and clam juice, stir.

9.   Lock the lid on the pot and set the vent to sealing.

10  Press PRESSURE COOKER to high and cook 10 minutes.

11  Use the quick release to bring the pot back to normal pressure.

12  Remove the lid and set PRESSURE COOKER back to SAUTE.

13  Add the shrimp and stir until the shrimp is cooked, about 2 minutes.

14  Stir in the cheese.

15  Turn off heat and let sit for a couple of minutes.

ENJOY DAN:                                                                LOVE ALWAYS WINS!!