Garlicky pesto and shrimp are a match made in culinary heaven. The creamy rice absorbs all their scrumptious flavors, which explode in your mouth. I love to serve this with a fruity white wine like Riesling or Chenin Blanc to balance the spicy flavor of the pesto.

SERVES 4

INGREDIENTS

• 3 tablespoons unsalted butter
• 2 tablespoons extra-virgin olive oil
• 2 garlic cloves, minced
• 1 ½ cups carnaroli or vialone nano rice
• ⅓ cup dry white wine, such as Sauvignon Blanc or Pinot Grigio
• 3 ½ cups vegetable stock or store-bought vegetable broth
• 1 pound medium shrimp, peeled and deveined
• ⅓ cup basil pesto
• Salt and freshly ground black pepper (optional)

INSTRUCTIONS

1. Melt 1 tablespoon of the butter with the oil in the pressure cooker over medium-high heat.
2. Add the garlic and cook for 30 seconds.
3. Add the rice, stirring to coat the grains with the butter and oil.
4. Add the wine, bring to a boil, and pour in the stock.
5. Lock the lid in place and cook at high pressure for 5 minutes.
6. Quick release the pressure and remove the lid, tilting the pot away from you to avoid the escaping steam.
7. Return the pot to medium heat, stir in the shrimp, and cook until the shrimp turn pink, about 2 minutes.
8. Stir in the pesto and taste for seasoning, adding salt and pepper if necessary.
9. Serve immediately.