Risotto in a slow cooker is cooked on almost the same principle, as on the stove with the only difference that you don’t have to in lots to stir in the broth. Fry vegetables and spices first in butter, then add starchy rice, for example, arborio, and pour in white wine. After it is absorbed, pour rice with a mixture of hot water and clam juice and cook in pressure cooker mode. At the very end green interferes with the finished rice peas and peeled shrimp. It will be enough for them a few minutes steamed to become tender and tasty. Mix grated parmesan and enjoy the stunning risotto with a little cream texture. Nutritional value of one serving: (4 total) Calories 460, total fats 13 g., saturated fats g., proteins 22 g., carbohydrates 61 g., fiber g., cholesterol mg., sodium mg., sugar g. Share with друзьями: 
Time: 40 мин.Difficulty: easy Servings: 4 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1.5 tbsp. rice arborio
- 1 shallot
- 2 cloves of garlic
- 4 tbsp. l (60 gr.) Butter
- 3 sprigs of fresh thyme
- 1/3 Art. dry white wine
- 1 bottle of 240 ml. clam juice
- 450 gr large shrimp, peeled from shells and intestinal veins
- 0.5 tbsp. frozen peas
- 2 tbsp. l grated parmesan
- 0.5 tsp finely grated lemon zest + extra for filing
- Lemon wedges for serving
Recipes with similar ingredients: Arborio rice, clams juice, peas, shallots, parmesan, shrimp, white wine, thyme
Recipe preparation:
- Set the cooker to fry mode with medium heat. Chop shallots and garlic. When the pan is warm, add 2 Art. l (30 gr.) Butter, then add shallots, garlic and a pinch of salt and pepper. Fry, stirring, until soft, about 3 minutes.
- Pour rice and thyme sprigs and cook until rice toast, about 3 minutes. Mix the wine by scraping the bottom of the pan and cook until it evaporates, about 30 seconds. Turn off the function frying.
- Stir in clam juice and 3 tbsp. hot water. Close cover and close the steam valve. Set the pressure cooker function to 5 minutes. When time runs out, open the steam valve and fully let off steam. Carefully open the cover.
- Sprinkle the shrimp with salt and pepper and add to the pan. Stir in peas. Without turning on the slow cooker, close the lid and let steam the shrimp for 5 minutes.
- Add parmesan and lemon zest to the risotto, then stir the remaining 2 tbsp. l (30 gr.) Butter until it melts. If necessary, add a little water to dilute the risotto. Throw out thyme sprigs.
- Arrange the risotto in plates. Sprinkle with lemon peel and serve with lemon wedges.
