PEAS, HERBS, & SHRIMP RISOTTO

By gbvampy1

Ingredients

• 6 cups chicken stock
• 2 tbs each olive oil and butter
• 2 cloves garlic, chopped
• 1 1/2 cups each Arborio rice and peas
• 1/2 cup white wine or broth
• Handful each of thyme leaves and parsley leaves, all chopped
• 1 lemon, zested and juiced
• 1 pound shrimp, peeled, deveined
• 1 cup grated Parmesan cheese
• 1 onion, chopped

Preparation

Step 1

In a pot, heat stock. In a pot, heat 1 tbs oil. Add onion and garlic, cook 3 min. Add rice, season, cook 1 min. Add wine, thyme, and zest, cook 2 min. Start adding stock, a couple of ladles at a time, stir after each addition. Let rice absorb stock between additions. *In a processor, pulse half the peas with parsley until chopped, season. Chop half the shrimp into pieces. In a skillet, heat remaining oil. Add whole shrimp, cook until pink, season. During last 3 min. of cooking risotto, add pea mixture, whole peas, and chopped shrimp. Add butter and cheese. Cook until shrimp is pink and risotto is creamy. Stir in lemon juice. SERVE risotto in bowls topped with cooked whole shrimp & ENJOY...
__._,_.___