Shrimp and Pea Risotto
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This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 338 |
| pro | 22 g |
| total fat | 5 g |
| sat. fat | 1 g |
| carb | 49 g |
| fibre | 3 g |
| chol | 108 mg |
| sodium | 652 mg |
Enjoy this simple and elegant dish, as seen in our video: Step-by-step risotto.
Ingredients
- 1 tbsp extra-virgin olive oil
- 1 onion, finely diced
- 2 cloves garlic, minced
- 1 tsp grated lemon rind
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 cup arborio rice, or other short-grain rice
- 1/4 cup dry white wine or chicken stock
- 2-1/2 cups hot chicken stock
- 10 oz peeled deveined large raw shrimp
- 1 cup peas or frozen shelled edamame
- 2 tbsp chopped fresh mint or parsley
Preparation
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:
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:
Source : Canadian Living Magazine: April 2007
- Keywords : Main Course; Shrimp; Peas; Rice; Simmer; Chicken broth/stock;
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