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Ingredients
4 cups no-salt-added fish or chicken stock
1 tablespoon olive oil
½ cup chopped onion
1 cup arborio rice
½ cup dry white wine
½ pound fresh peas, shelled to yield about ½ cup
½ pound shelled raw shrimp
Salt and freshly ground black pepper
½ cup grated Parmigiano-Reggiano, optional
Nutritional analysis per serving (2 servings)
121 grams carbs; 222 milligrams cholesterol; 996 calories; 11 grams monounsaturated fat; 3 grams polyunsaturated fat; 8 grams saturated fat; 23 grams fat; 11 grams fiber; 2215 milligrams sodium; 62 grams protein; 16 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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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.
Private Notes
Comments
I never tried cooking the shrimp in the risotto. I always do it in a separate pan with garlic, olive oil, salt and pepper. I really enjoyed the melded flavors. I added a little more wine and added a dash of smoked salt,
No cheese with seafood!
While an old Italian rule says not to mix cheese with seafood, risotto is a major exception. Stirring in a small amount of hard, aged cheese at the very end adds a rich, savory depth that balances the sweet flavor of the shrimp
This was a perfect dinner for two!