Dinner

Shrimp and Pea Risotto is for Dinner.

Shrimp and Pea Risotto takes 5 minutes to prepare.

Shrimp and Pea Risotto takes 30 minutes to cook.

Shrimp and Pea Risotto makes 4 servings.

The ingredients for Shrimp and Pea Risotto are:

3/4 lb medium shrimp (31 to 35 per lb), peeled,
7 cups chicken broth
1 1/4 teaspoons salt
1 cup thawed frozen baby peas (5 oz)
1/4 cup chopped fresh chives
1 teaspoon finely grated fresh lemon zest
1/2 teaspoon black pepper
1 medium onion, finely chopped
2 garlic cloves, minced
3 tablespoons unsalted butter
1 1/3 cups Arborio rice (9 oz)
3/4 cup dry white wine
½ c (or more) grated Parmesan cheese

Here is how you make Shrimp and Pea Risotto:

Shell shrimp and place shells in with the chicken brothAdd 1/4 cup of cider vinegar with 1/2 cup of water in a glass and set asideBring chicken broth to a simmer and keep at a bare simmer, covered.Chop shrimp in chunky pieces, then chill, covered.Toss together peas, chives, lemon juice, and black pepper in a bowl.Heat olive oil and saute onion and garlic in butter with 1/4 teaspoon salt in a wide 4- to 5-quart heavy pot over moderately low heat, stirring, until softened, 3 to 5 minutes.Add rice and cook, stirring, 2 minutes. Increase heat to moderate, then add cidar vinegar/water mix and cook, stirring, 1 minute. Stir in 1/2 cup simmering chicken broth and cook, stirring constantly and keeping at a strong simmer, until most of broth is absorbed (you want to see a moderate amount of bubbles). Continue cooking and adding broth, about 1/2 cup at a time, stirring constantly and letting each addition be absorbed before adding next, until rice is tender and creamy-looking but still al dente, about 18 minutes total. Add shrimp and pea mixture and continue to cook, stirring and adding more broth as necessary, until shrimp are just cooked through, 3 to 5 minutes. (You may have some broth left over.) Take off the stove and let it rest for about 3 minutes.Add Parmesan cheese. Season with salt and serve risotto immediately.Number of Servings: 4Recipe submitted by SparkPeople user CONTRADICA.

The nutritional information for Shrimp and Pea Risotto is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 488.7

• Total Fat: 13.5 g
• Cholesterol: 139.5 mg
• Sodium: 1,368.7 mg
• Total Carbs: 58.9 g
• Dietary Fiber: 2.4 g
• Protein: 31.5 g

Shrimp and Pea Risotto is Italian cuisine.