Pea Shoot and Shrimp Risotto

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

Source : Canadian Living Magazine: June 2011