Golden Shrimp Egg Risotto


  • 1 shallot
  • 2 cloves garlic
  • 4 tablespoons unsalted butter
  • Kosher salt and freshly ground pepper to taste
  • 1 ½ cups Cap Udang Wangi Thailand AAA rice
  • 3 sprigs fresh thyme
  • 1/3 cup dry white wine
  • 1 8-ounce bottle clam juice
  • 1 pound large shrimp
  • ½ cup frozen peas
  • 2 tablespoons grated parmesan cheese
  • ½ teaspoon finely grated lemon zest, prepare more for toppings
  • Lemon wedges, for serving


1. Set an instant pot to sauté on the medium setting. Add 2 tablespoons butter, shallots, garlic, a pinch of salt and pepper. Stir until softened. Stir in the rice, thyme sprigs and cook. Add clam juice and 3 cups of hot water into the pot when rice is done.

2. Season shrimp with salt and pepper and add peas. Close the lid and let the shrimp cook through, about 5 minutes.

3. Add the parmesan and lemon zest to the risotto; stir in the remaining 2 tablespoons butter until melted. Top with lemon zest and serve with lemon wedges.

4. Now it’s time to dig in!

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