Spinach & Shrimp Risotto (Pressure Cooker)

1 T unsalted butter
1 T olive or grapeseed oil
1 medium onion, chopped coarsely
1 stick celery, chopped coarsely
1 clove garlic or 1 t garlic powder (not garlic salt)
1 c. Arborio rice (Italian short grain rice)
2 tsp. oregano, ground
1/4 tsp. white pepper, ground
2-1/4 c. low salt chicken broth
1/4 c. white wine (dry)
2 bay leaves (whole, not crushed)
14 - 16 medium shrimp (fresh or frozen, uncooked, peeled) or equivalent thin slices of salmon or other fish (fresh or frozen, uncooked)
2 c. fresh spinach, chopped to 2-inch (or 2 c. frozen peas)
1/2 c. parmesan cheese, grated fine

Use a pressure cooker to make a perfect risotto without all the stirring, and in a third of the time. Add a fresh salad to this one-dish meal and you can be ready to entertain in about 15 minutes.
If you are using frozen shrimp, other seafood or fish, thaw in cold water at the start of your prep time. By the time the risotto is cooked, the shrimp will be sufficiently thawed to peel and add to the hot risotto. If you are substituting frozen peas for fresh spinach, let the peas thaw slightly while you cook the risotto. The cooked risotto will provide enough heat to cook the shrimp and heat the peas.
Over medium heat, add butter and oil to pressure cooker. When the butter is melted, add chopped onions, celery, and garlic and saute for about 2 minutes, until onions are soft and translucent. Add rice and stir to give each grain a light coating of the blend of fats and juices released by the cooking vegetables. Saute this mixture for one more minute before adding white pepper, oregano, bay leaves, chicken stock and wine. Bring the liquids to a strong simmer, so that you can see movement in the pot, stir all ingredients once more to make sure the rice is evenly distributed in the liquid, then put the lid on the pressure cooker. Turn up the heat to bring the cooker to pressure. When you hear the reassuring hiss of the pressure cooker (high pressure if your pressure cooker has two settings), set a timer for 7 minutes. While the risotto is cooking, peel the shrimp and chop the fresh spinach leaves. Turn off the heat and release the pressure at 7 minutes. Have the shrimp and spinach ready to add as soon as you take the lid off the pressure cooker. First, remove and discard the bay leaves, which will have floated to the top of the risotto. Stir the shrimp and spinach into the very hot risotto, working quickly to use the heat from the risotto juices to cook the shrimp and wilt the spinach. In one or two minutes, the shrimp will have lost the translucent grey shine and will have the fresh pink colour that lets you know they are cooked. If using larger shrimp, you might need to turn on the burner to keep the risotto hot enough to finish cooking the shrimp. Before serving, stir in the 1/2 cup of grated parmesan. The rice should have absorbed most of the broth, but there should be enough moisture in this dish that each bite carries a bit of "gravy" from the juices of the dish. If it seems too dry, add 1/3 cup of hot chicken stock and stir over low heat for a few minutes.

Number of Servings: 4

Recipe submitted by SparkPeople user VEEELLDEE.