Shrimp Risotto

By sandy_h

From Southern Living

Ingredients

• 3/4 pound unpeeled, medium-size fresh shrimp
• 1 small onion, diced
• 1 garlic clove, minced
• 1 tablespoon olive oil
• 1 1/2 cups uncooked Arborio rice
• 2/3 cup dry white wine
• 4 cups low-sodium, fat-free chicken broth
• 1 (8-ounce) package sliced fresh mushrooms
• 2/3 cup fresh sugar snap peas
• 1/4 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 1/2 cup shredded Parmesan cheese

Preparation

Step 1

Peel shrimp, and devein, if desired.

Saute onion and garlic in hot oil in a saucepan 10 minutes or until tender. Add rice, and saute 2 minutes. Reduce heat to medium. Add wine and 1 cup broth. Cook, stirring constantly, until liquid is absorbed (about 30 minutes).

Repeat procedure with remaining broth, ½ cup at a time. (Cooking time is 30 to 45 minutes.) When adding the last ½ cup of broth, stir in mushrooms and peas. Cook, stirring constantly, 10 minutes. Add shrimp, and cook, stirring constantly, 5 minutes or just until shrimp turn pink. Remove from heat; stir in salt and pepper. Sprinkle with cheese.