Heat 2 -3 tablespoons of olive oil in the pressure cooker. Add the rice and saute, stirring frequently, until it starts to brown a little.

Pour in the wine and let it boil off.

Add the water or broth, the bouillon cube if using, and the saffron. Then add the salt.

Add the shelled peas.

Stir everything, then close the lid of the pressure cooker.

When it starts to whistle, put a timer on for 6 minutes.

In the mean time, if the shrimps are uncooked, sautee them in a little olive oil until they turn pink.

When the timer goes off, run the cooker under cold water, then open it.  Depending on what rice you have used, it may be already of perfect consistency, or it may be still a little liquid.  If there is too much water, put the pot back on the heat and let some more of the water boil off for a few minutes.

Put in the shrimps and stir.

You could serve the risotto with finely chopped parsley sprinkled over the top of it.