Sweet Corn and Shrimp Risotto

Name: Sweet Corn and Shrimp Risotto
Yield: 6
Ingredients: 2 tablespoons of olive oil; 3 cloves of garlic, minced; 1 large onion, diced; 2 cups of Arborio rice, rinsed and drained; To taste: salt; 4 cups of chicken broth; 1 cup of sweet corn kernels, chopped; 1 cup of white wine, dry; 500 grams of shrimp, peeled and deveined; Juice of 1/2 lemon; Parmesan cheese, grated to taste

1
2 tablespoons of olive oil
2
3 cloves of garlic, minced
3
1 large onion, diced
4
2 cups of Arborio rice, rinsed and drained
5
To taste: salt
6
4 cups of chicken broth
7
1 cup of sweet corn kernels, chopped
8
1 cup of white wine, dry
9
500 grams of shrimp, peeled and deveined
10
Juice of 1/2 lemon
11
Parmesan cheese, grated to taste

Ingredients

1
2 tablespoons of olive oil
2
3 cloves of garlic, minced
3
1 large onion, diced
4
2 cups of Arborio rice, rinsed and drained
5
To taste: salt
6
4 cups of chicken broth
7
1 cup of sweet corn kernels, chopped
8
1 cup of white wine, dry
9
500 grams of shrimp, peeled and deveined
10
Juice of 1/2 lemon
11
Parmesan cheese, grated to taste

Directions

1
In a pressure cooker, heat the olive oil and sauté the garlic and onion
2
Then, add the rice and cook for a few minutes
3
After that, add the chicken broth, sweet corn, and white wine
4
Close the lid and cook for 20 minutes
5
Once the pressure cooker has stopped cooking, wait until it's safe to open and release any remaining steam
6
In a separate pan, season the shrimp with salt and lemon juice
7
When almost all liquid is gone, add the shrimp to the risotto and cook for an additional 3 minutes
8
Serve immediately, garnishing with Parmesan cheese if desired.