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Shrimp risotto w/Snap Peas

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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

Details

Preparation

Step 1


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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