Shrimp and Asparagus Risotto


Shrimp and Asparagus Risotto

Cooker Device: 
Emeril Everyday
Pressure AirFryer


Prep time
Cooking time
Total time


4 tablespoons
unsalted butter (divided)
small onion (finely diced)
9 cloves
Garlic (minced, divided)
1 2⁄3 cup
uncooked arborio rice
1 cup
White wine
4 cups
Chicken broth
1⁄2 cup
shredded Parmesan cheese (divided)
3 tablespoons
White wine vinegar
3⁄4 teaspoons
1⁄2 teaspoon
Dijon mustard
1⁄8 teaspoon
Fresh ground pepper
1⁄3 cup
Extra Virgin Olive Oil
2 tablespoons
olive oil
2 pounds
uncooked shrimp (26-30 per lb.) peeled and deveined (peeled and devined)
1 pound
fresh asparagus (trimmed)
Salt and Pepper (to taste)


1. Press saute function; select vegetables setting. Press timer; set to 10 minutes. Start. Heat 3 Tbsp. butter in inner pot. Add onion; cook and stir until crisp-tender, 4-5 minutes. Add 6 minced garlic cloves; cook 1 minute longer. Add rice; cook and stir 2 minutes. Stir in 1/2 cup wine; cook and stir until absorbed. Add remaining 1/2 cup wine, broth and 1/4 cup Parmesan cheese. Press cancel.

2. Lock pressure lid. Press pressure function; select risotto setting. Set to medium cook time (8 minutes). Start. Quick-release pressure. Rice should be tender; stir until mixture is creamy. Transfer to a serving bowl; keep warm. Clean inner pot.

3. In a nonreactive mixing bowl, whisk together vinegar, sugar, mustard, salt and pepper. While whisking, add extra virgin olive oil in a thin, steady stream until completely incorporated and dressing is emulsified; set aside.

4. Press saute function; select vegetables setting. Add olive oil and remaining garlic in inner pot; cook 1 minute. Add shrimp; cook and stir until shrimp begin to turn pink, about 5 minutes. Add remaining 1 Tbsp. butter and olive oil mixture; stir until butter melts. Reduce heat. Add asparagus; cook until tender, 3-5 minutes. Serve over risotto. Season with salt and

pepper. Sprinkle with remaining cheese.