Shrimp & Pea Risotto

Shrimp & Pea Risotto
Shrimp & Pea Risotto

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • Ingredients:

  • Shrimp & Pea Risotto

  • 5

    cups seafood stock or bottled clam juice (see Notes)

  • 2

    tablespoons extra-virgin olive oil

  • 1

    cup chopped shallots or onion

  • 2

    cloves garlic , minced

  • 1/4

    teaspoon crumbled saffron threads (see Notes)

  • 1 1/2

    cups arborio, carnaroli or other Italian “risotto” rice

  • 1/4

    teaspoon salt

  • 1

    cup dry white wine

  • 1

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

  • 1

    cup frozen peas , thawed

  • 1

    cup finely shredded Parmigiano-Reggiano cheese , divided

  • 2

    tablespoons chopped rinsed preserved lemon peel (optional)

  • 1

    tablespoon lemon juice

  • Freshly ground pepper to taste

Directions

Steps: 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.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: