Shrimp and Pea Risotto

Shrimp and Pea Risotto Image by: Shrimp and Pea Risotto Author: Canadian Living

Enjoy this simple and elegant dish, as seen in our video: Step-by-step risotto.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: April 2007

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 1 onion finely diced
  • 2 cloves garlic minced
  • 1 teaspoon grated lemon rind
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup arborio rice or other short-grain rice
  • 1/4 cup dry white wine
  • 1/4 cup chicken stock
  • 2 1/2 cups hot chicken stock
  • 10 oz peeled deveined large raw shrimp
  • 1 cup peas
  • 1 cup frozen shelled edamame
  • 2 tablespoons chopped fresh mint
  • 2 tablespoons chopped parsley

Method

In large saucepan, heat oil over medium heat; fry onion, garlic, lemon rind, salt and pepper, stirring occasionally, until softened, about 3 minutes.

Add rice, stirring to coat. Add wine; boil until evaporated, about 1 minute.

Stir in stock and bring to boil. Reduce heat to low; cover and simmer, stirring once, for 10 minutes. Stir vigorously for 15 seconds. Simmer, covered, for 5 minutes.

Stir in shrimp and peas; simmer, covered, until shrimp are pink, peas are tender and rice is creamy and slightly firm to the bite, about 3 minutes. Sprinkle with mint.


More Shrimp Recipes:

Nutritional facts Per serving: about

  • Sodium 652 mg
  • Protein 22 g
  • Calories 338.0
  • Total fat 5 g
  • Cholesterol 108 mg
  • Saturated fat 1 g
  • Total carbohydrate 49 g
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Shrimp and Pea Risotto

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