Risotto With Shrimp And Peas

Name: Risotto With Shrimp And Peas
Total time: 25 min
Yield: 2 servings
Cuisine: italian
Ingredients: 4 cups no-salt-added fish or chicken stock; 1 tablespoon olive oil; 1/2 cup chopped onion; 1 cup arborio rice; 1/2 cup dry white wine; 1/2 pound fresh peas, shelled to yield about 1/2 cup; 1/2 pound shelled raw shrimp; Salt and freshly ground black pepper; 1/2 cup grated Parmigiano-Reggiano, optional

By Marian Burros

Total Time: 25 minutes
Rating: 5(83)
Comments: Read comments

Featured in: EATING WELL; Well Worth the Price of the Chase

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Ingredients

Yield:2 servings

4cups no-salt-added fish or chicken stock
1tablespoon olive oil
½cup chopped onion
1cup arborio rice
½cup dry white wine
½pound fresh peas, shelled to yield about ½ cup
½pound shelled raw shrimp
Salt and freshly ground black pepper
½cup grated Parmigiano-Reggiano, optional

Ingredient Substitution Guide

Preparation

Step 1
In a large saucepan, simmer stock. In a heavy-bottomed pot, heat oil. Add onion, and sauté until it softens. Add rice, and stir to coat. Add the wine, and cook until liquid is absorbed.
Step 2
Add one cup simmering stock to rice. Stirring often, cook over medium-low heat until liquid is absorbed. Repeat with second cup, and continue cooking, stirring often. Repeat with third cup.
Step 3
As rice becomes soft but firm, add last cup of stock. If peas are large, add them and cook about 4 minutes. Then add shrimp. If peas are small and tender, add them along with shrimp. Cook shrimp just 3 or 4 minutes. Season with salt and pepper and serve, with cheese if desired.