Shrimp & Pea Risotto (Printer-Friendly Version) | Eating Well
SPECIAL OFFER - Limited Time Only!

(The ad below will not display on your printed page)

20 minute dinner recipes

Print Now

Shrimp & Pea Risotto

http://www.eatingwell.com/recipes/shrimp_pea_risotto.html

From EatingWell:  January/February 2011

This Spanish-inspired main-dish risotto is studded with plenty of shrimp and peas. If you happen to have fresh shelled peas on hand, feel free to use them in place of the frozen peas.

6 main-dish servings, about 1 1/4 cups each | Active Time: 45 minutes | Total Time: 45 minutes

Ingredients

Preparation

  1. Bring stock (or clam juice) to a simmer in a medium saucepan over medium-high heat. Reduce the heat so it remains steaming, but is not simmering.
  2. Heat oil in a Dutch oven over medium-low heat. Add shallots (or onion) and cook, stirring occasionally, until softened, about 2 minutes. Add garlic and saffron and cook, stirring, until fragrant, about 30 seconds. Add rice and salt and stir to coat.
  3. Stir 1/2 cup of the hot liquid and a generous splash of wine into the rice. Cook, stirring frequently, until the liquid has been absorbed. Continue to cook on medium-low, adding hot liquid in 1/2-cup increments followed by a splash of wine, and stirring frequently after each addition, until most of the liquid is absorbed. With your last addition, stir in shrimp and peas. Stir until the liquid is absorbed and the shrimp is just cooked through, about 4 minutes. The risotto is done when you’ve used all the hot liquid and wine and the rice is creamy and just tender, 25 to 35 minutes total.
  4. Remove from the heat; stir in 3/4 cup cheese, preserved lemon (if using), lemon juice and pepper. Serve sprinkled with the remaining 1/4 cup cheese.

Nutrition

Per serving : 417 Calories; 10 g Fat; 3 g Sat; 5 g Mono; 125 mg Cholesterol; 46 g Carbohydrates; 27 g Protein; 2 g Fiber; 864 mg Sodium; 353 mg Potassium

3 Carbohydrate Serving

Exchanges: 2 1/2 starch, 1 vegetable, 3 lean meat, 1 fat

Tips & Notes