Step 1

Divide the shrimp into two batches. Keep one batch frozen and place the other batch in a bowl of lukewarm water to defrost. You may need to swap the water once it cools down.

Step 2

Press the Saute button on the Instant Pot and once hot, add the olive oil and butter to the pot.

Step 3

Add onions, celery and salt and cook for 2-3 minutes to soften.

Step 4

Add garlic, lemon zest, rice (unwashed) and stir through.

Step 5

Press Cancel to stop the Saute process.

Step 6

Pour in the 4 cups of stock. Stir through, making sure to scrape the bottom of the pot to prevent anything from being stuck.

Step 7

Add half of the frozen shrimp on top of the rice, no need to stir.

Step 8

Lock the lid and set to pressure cook on HIGH for 5 minutes. Once done, naturally release the pressure for about 2-3 minutes and then do the quick release. Don’t leave on natural release for longer than that!

Step 9

While the risotto is cooking, pan-fry the defrosted shrimp in a little oil and butter for 2-3 minutes until pink and slightly browned. Season with a little salt. Remove and set aside.

Step 10

Add the frozen peas to a bowl with boiling water and allow to defrost. You may need to swap the water once it cools down. Strain and set the peas aside.

Step 11

Open the lid. Add butter, grated Parmesan cheese, lemon juice, pepper and defrosted peas and stir through the hot risotto.

Step 12

Taste for salt and add more if needed.

Step 13

Finish by topping the risotto with pan-fried shrimp and scallions or chives.