Shrimp risotto w/Snap Peas

Shrimp risotto w/Snap Peas
Shrimp risotto w/Snap Peas

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    tsp olive oil

  • 1

    small fennel bulb, thinly sliced

  • 1

    garlic clove, minced

  • 1/4

    c white wine

  • 1

    c Arborio rice

  • 3

    c low-sodium chicken broth

  • 3/4

    # medium shrimp

  • 1/2

    c fresh sugar snap peas

  • Grated zest of 1 lemon

  • 1/2

    tsp. salt

Directions

1. Heat oil in skillet and add fennel, shallot, and garlic, cook until tender. Add wine and cook, stirring occasionally, until liquid is almost evaporated, 3-4 min. 2. Stir in rice and broth; cook, covered until liquid is almost absorbed and rice is tender about 20 -25 min. 3. Stir in shrimp, snap peas, zest and salt. Cook covered until shrimp is just opaque in center and snap peas are crisp tender – about 3 minutes.

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