Shrimp and Pea Risotto
Enjoy this simple and elegant dish, as seen in our video: Step-by-step risotto.
Servings: 4
Ingredients:
| 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 |
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1 tbsp (15 mL) extra-virgin olive oil
1 onion, finely diced
2 cloves garlic, minced
1 tsp (5 mL) grated lemon rind
1/4 tsp (1 mL) each salt and pepper
1 cup (250 mL) Arborio or other short-grain rice
1/4 cup (50 mL) dry white wine or hot chicken stock
2-1/2 cups (625 mL) hot chicken stock
10 oz (300 g) peeled deveined large raw shrimp
1 cup (250 mL) peas or frozen shelled edamame
2 tbsp (25 mL) 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.
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.
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