Who said risotto has to be a hassle? This creamy shrimp and asparagus risotto can be made without the stirring when you use an Instant Pot.

Ingredients

• 2 tablespoons olive oil
• 9 garlic cloves, minced, divided
• 2 pounds uncooked shrimp (26-30 per pound), peeled and deveined
• 4 tablespoons unsalted butter, divided
• 1/2 cup italian salad dressing
• 1 pound fresh asparagus, trimmed
• 1 small onion, finely diced
• 1-2/3 cups uncooked arborio rice
• 1 cup white wine
• 4 cups reduced-sodium chicken broth
• 1/2 cup shredded parmesan cheese, divided
• salt and pepper to taste

Directions

1. Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, add 3 minced garlic cloves; cook 1 minute. Add shrimp; cook and stir until shrimp begin to turn pink, about 5 minutes. Add 1 tablespoon butter and Italian salad dressing; stir until butter melts. Add asparagus; cook until tender, 3-5 minutes. Remove and keep warm.
2. Warm the remaining 3 tablespoons butter until melted. Add diced onion; cook until tender, 4-5 minutes. Add remaining 6 minced garlic cloves; cook 1 minute. Add rice; cook and stir for 2 minutes. Stir in 1/2 cup wine; cook and stir until absorbed. Add remaining 1/2 cup wine, broth and 1/4 cup cheese. Press cancel.
3. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 8 minutes; quick-release pressure. Serve shrimp mixture over risotto. Season with salt and pepper. Sprinkle with remaining 1/4 cup cheese.