Risotto with Shrimp and Herbs

Looking for the quickest, easiest way to get dinner on the table? Watch as Martha makes four one-pot meals: stove-top clambake, risotto with shrimp and herbs, poached cod with tomatoes, and arroz con pollo. Each is a fuss-free meal and a cinch to clean up.

Serves: 4

  • 4 tablespoons unsalted butter
  • 1 small yellow onion, finely chopped
  • 1 1/2 cups Arborio or Carnaroli rice
  • 2 tablespoons white wine, such as Sauvignon Blanc or Pinot Grigio
  • 4 1/2 cups low-sodium chicken broth
  • Coarse salt and freshly ground pepper
  • ¾ cup grated Parmigiano-Reggiano cheese (3 ounces), plus more for serving
  • 2 garlic cloves, minced
  • 1 pound large shrimp, peeled and deveined
  • 1/4 cup fresh herbs such as tarragon and flat-leaf parsley, chopped


  1. In a 6-quart pressure cooker, melt 2 tablespoons butter over medium. Add onion and garlic and sauté until soft, about 4 minutes. Add rice and cook, stirring 1 minute. Add wine and cook until just evaporated, 30 seconds. Add 3 cups broth; season with salt and pepper.
  2. Secure lid. Bring to high pressure over medium-high heat; reduce heat to maintain pressure and cook until rice is tender, 9 minutes. Remove from heat, vent pressure, then remove lid. Stir in shrimp with remaining 1 1/2 cups broth, and cook on medium until opaque, 3 to 5 minutes. Stir in cheese and remaining 2 tablespoons butter. Finish with herbs and serve immediately.