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Shrimp and Pea Risotto

  • 6servings
  • 45minutes
  • 417calories

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Source: www.delish.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, B9, B12, H, C, P
MineralsCopper, Natrium, Fluorine, Chromium, Silicon, Calcium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 5 cup(s) seafood stock or bottled clam juice (see Notes)

  2. 2 tablespoon(s) extra-virgin olive oil

  3. 1 cup(s) chopped shallots or onion

  4. 2 clove(s) garlic , minced

  5. 1/4 teaspoon(s) crumbled saffron threads (see Notes)

  6. 1 1/2 cup(s) arborio, carnaroli or other Italian "risotto" rice

  7. 1/4 teaspoon(s) salt

  8. 1 cup(s) dry white wine

  9. 1 pound(s) peeled and deveined raw shrimp (21-25 count; see Notes) , chopped

  10. 1 cup(s) frozen peas , thawed

  11. 1 cup(s) finely shredded Parmigiano-Reggiano cheese , divided

  12. 2 tablespoon(s) chopped rinsed preserved lemon peel

  13. 1 tablespoon(s) lemon juice

  14. Freshly ground pepper to taste

Instructions Jump to Ingredients ↑

  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.

  5. Exchanges: 2 1/2 starch, 1 vegetable, 3 lean meat, 1 fat Carbohydrate Servings: 3 Nutrition Bonus: Calcium (23% daily value), Vitamin A (21% dv), Iron (17% dv), Vitamin C (15% dv)

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