2poundsuncooked shrimppeeled and deveined (26-20 per pound)
1/4 cupCreamy Italian Dressing
1poundfresh green beanscut into one inch pieces
2 cupsfresh spinach
salt and pepperto taste
For the Instant Pot Risotto:
In a 6-quart or 8-quart electric Instant Pot, select the sauté setting and melt the butter.
Add the diced onion and cook for 4 minutes until tender. Add garlic and cook for 1 minute.
Add the arborio rice; cook and stir 2 minutes.
Stir in 1/2 cup wine; cook and stir until absorbed. Add the remaining wine, chicken broth and 1/4 cup cheese. Lock the lid and ensure the vent is all the way closed.
Select the manual setting and adjust the pressure to high heat. Set the time on the instant pot for 8 minutes. When the pressure cooking is finished, cover vent with a damp towel and quick-release the pressure according to manufacturer's directions; stir.
For the Shrimp and Veggies:
Heat oil in a skillet over medium-high heat. Add garlic and cook for 1 minute. Add the shrimp, cook and stir until shrimp begin to turn pink. about 5 minutes.
Add butter and dressing to the pan and stir together until butter is completely melted. Reduce heat.
Add the green beans and cook until tender, about 5 minutes. During the last minute of cooking time, add the spinach. Stir together. Serve shrimp and veggies over the cooked risotto. Sprinkle with salt and pepper then top with remaining 1/4 cup parmesan cheese