• In multicooker, heat 2 tbsp butter on Saute. Add shallots and cook, stirring, 5 min. Add rice and garlic. Stir to coat with butter and stir in wine. Cook 1 min. Add seafood stock. Seal and cook on Manual for 9 min.

  • Meanwhile, heat remaining 2 tbsp butter in a large nonstick skillet over med-high. Add shrimp. Season with salt and pepper and cook 3 min. Stir in peas. Cook 1 min. Release pressure on rice and uncover. Stir in shrimp and peas, adding Parmesan and chives. Season with salt and pepper. Tip: To reheat leftover risotto, place in a small saucepan over medium, adding a little water, broth or wine to loosen it up but not so much that it gets mushy. Take off heat as soon as it’s just warm.

Nutrition Facts

365 calories; 10 g total fat; 827 mg sodium. 45 g carbohydrates; 22 g protein;