Lemon Risotto with Shrimp

1: Hit sauté on your instant pot, add 1 tbsp butter + a splash of oil.

2: Once hot, add onion & sauté for 2 minutes.

3: Add garlic & chili flakes, cook for another 30 seconds.

4: Hit cancel; add rice & let toast for 1 minute.

5: Add broth & deglaze the bottom, ensuring nothing is sticking.

6: Put the lid on and pressure cook for 5 mins + quick release.

7: Stir in remaining butter, ricotta, peas & lemon juice.

8: Meanwhile, pat dry shrimp & season with spices.

9: Sauté shrimp on med-high heat with avocado oil for 2-3 mins per side, spreading apart.

10: Assemble bowls & garnish with extra chili flakes.