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.

EatingWell Test Kitchen
Source: EatingWell Magazine, January/February 2011

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Recipe Summary

total:
45 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • 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.

Tips

Notes: Bottled clam juice can be very high in sodium. We like Bar Harbor brand, which has 120 mg sodium per 2-ounce serving. Look for it in the canned-fish section or the seafood department of your supermarket.

The dried stigma from Crocus sativus, saffron adds flavor and golden color to a variety of Middle Eastern, African and European foods. Find it in the spice section of supermarkets, gourmet shops or at tienda.com. It will keep in an airtight container for several years.

Both wild-caught and farm-raised shrimp can damage the surrounding ecosystems when not managed properly. Look for shrimp certified by an independent agency, such as Wild American Shrimp or Marine Stewardship Council. If you can't find certified shrimp, choose wild-caught shrimp from North America--it's more likely to be sustainably caught. Shrimp is usually sold by the number needed to make one pound. For example, “21-25 count” means there will be 21 to 25 shrimp in a pound. Size names, such as “large” or “extra large,” are not standardized. In recipes calling for a specific count, order by the count (or number) per pound to be sure you're getting the size you want.

Nutrition Facts

390 calories; protein 21.9g 44% DV; carbohydrates 46.2g 15% DV; exchange other carbs 3; dietary fiber 2.2g 9% DV; sugars 2.5g; fat 9.2g 14% DV; saturated fat 3.1g 15% DV; cholesterol 104.8mg 35% DV; vitamin a iu 1028.9IU 21% DV; vitamin c 7.5mg 12% DV; folate 37.3mcg 9% DV; calcium 228.4mg 23% DV; iron 1.4mg 8% DV; magnesium 39.3mg 14% DV; potassium 298.6mg 8% DV; sodium 864.4mg 35% DV; thiamin 0.1mg 10% DV.

Reviews (7)

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7 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 0
Rating: 2 stars
12/09/2013
Ehh I made this last night and followed the instructions as directed in the recipe. My only substitute was the chicken stock instead of the fish stock. I was disappointed the risotto wasn't that creamy and it was bland. I will be trying to find a better risotto for next time. Happy cooking Pros: easy to make Cons: bland Read More
Rating: 5 stars
03/29/2013
Thought this dish was a knockout. Being a bachelor (and on a budget) I switched the clam juice for chicken stock but it still turns out creamy and delicious. Definitely a repeater. Pros: Delicious crowd-pleasing Cons: Clam juice is expensive! Read More
Rating: 4 stars
11/19/2012
It's a HIT Loved it! Subbed chicken stock for the seafood stock but other than that followed along. It was a hit with the entire family. Next time I'll get my hubby to peel and devein the shrimp but other than that it was a snap! Thanks for sharing! Read More
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Rating: 5 stars
02/19/2012
Really wonderful! I made this for my husband tonight and he loved it! He didn't find it bland at all but creamy subtle and rich tasting! I used a really good quality low-sodium fish stock doubled the saffron added a good amount of garlic added fresh dill & parsley at the end and voila: Awesome dinner!! I'll certainly make this again! Pros: Delicious! Cons: Time consuming to make...but worth it! Read More
Rating: 4 stars
10/29/2011
Nice Risotto Recipe Tried this one tonight. I over-salted it a bit but it was still very good. I chose to use chicken stock is lieu of seafood or clam as I did not want it to be too "fishy". This would also be good with lobster. Pros: Tasty Cons: Watch the salt Read More
Rating: 5 stars
10/29/2011
tasty dish tried this dish from the Feb. magazine and loved it. used the seafood stock but didn't have the preserved lemon. very tasty anyway and one serving was right at 400 calories. will make this again. Pros: easy flavorful Read More
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Rating: 2 stars
10/29/2011
Risotto I made this dish last night... I liked it although I agree with my husband it was somewhat bland. I will make it again and try using a stock perhaps chicken as I think someone else did. The clam juice only comes in small bottle so it was expensive.. (x5).... Would adding mushrooms do anything to enhance this dish??? looking for comments... thanks... Pros: relatively easy to make Cons: have to cook the risotto just right... Read More