Tested till perfect Pea Shoot and Shrimp Risotto
Pea Shoot and Shrimp Risotto
Photography by Yvonne Duivenvoorden

Pea Shoot and Shrimp Risotto

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

By Rheanna Kish and The Test Kitchen

Source: Canadian Living Magazine: June 2011

Recipe5 out of 5 based on 1 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4

Ingredients

  • 1 lb 1lbraw colossal shrimp, (about 8), peeled and deveined
  • 3 tbsp 3tbspextra-virgin olive oil
  • 1 tbsp 1tbsplemon juice
  • 1 1clove garliccloves of garlic, minced
  • 1/2 tsp 1/2tspsalt
  • 1/4 tsp 1/4tsppepper
  • 1-1/2 cups 1-1/2cupssodium-reduced chicken broth
  • 1 1leekleeks, (white and light green parts only), finely diced
  • 1 cup 1cuparborio rice
  • 1/4 cup 1/4cupwhite wine
  • 4 oz 4ozpea shootpea shoots or pea sprouts, coarsely chopped
  • 1/3 cup 1/3cupshaved Parmesan cheese
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Preparation

In bowl, toss shrimp with 1 tbsp of the oil, lemon juice, garlic, half of the salt and the pepper; let stand for 10 minutes.

Place on greased grill over medium-high heat or under broiler; close lid and grill until pink, 6 to 8 minutes. Keep warm.

Meanwhile, in small saucepan, bring broth and 1-1/2 cups water to boil; reduce heat to low and keep warm.

In large saucepan, heat remaining oil over medium heat; cook leek and remaining salt, stirring occasionally, until softened, about 4 minutes.

Add rice, stirring to coat and toast grains. Add wine; cook, stirring, until no liquid remains, about 2 minutes.

Begin adding 2½ cups of the broth mixture, ½ cup at a time and stirring after each addition until most of the liquid is absorbed before adding more, about 20 minutes in total. (Rice should be loose, creamy but not mushy and still slightly firm in centre of kernel.)

Stir in pea shoots and remaining broth; cook until pea shoots are slightly wilted, about 3 minutes. Serve with shrimp and Parmesan cheese

Nutritional Information Per serving: about

cal 412 pro 25g total fat 14g sat. fat 3g
carb 44g fibre 2g chol 134mg sodium 753mg
potassium 246mg

% RDI:

calcium 13 iron 21 vit A 15 vit C 28
folate 14
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