Fish

Lemony Risotto with Shrimp and Peas takes several minutes to prepare.

Lemony Risotto with Shrimp and Peas takes several minutes to cook.

Lemony Risotto with Shrimp and Peas makes 4 servings.

The ingredients for Lemony Risotto with Shrimp and Peas are:

3 c chicken broth
2 c water
1 c frozen baby peas
1/2 c onion chopped
1 1/4 c arborio rice
1/4 c dry white wine
2 tbsp lemon juice
3/4 pound shrimp - peeled and deveined
1 tbsp grated lemon zest
1/4 c grated parmesan
2 tbsp chopped fresh basil

Here is how you make Lemony Risotto with Shrimp and Peas:

-Bring broth and water to a simmer in a separate pot - keep at a low simmer to add to rice as it cooks-cook onion in 2 tbsp butter until softened (approx 5 minutes)-add rice - stir constantly for 1 minute -add wine - stir constantly until liquid is absorbed-add lemon juice - stir constantly until liquid is absorbed-add broth 1/2 c at a time, stirring each time until liquid is absorbed and rice is creamy looking before adding more liquid - usually takes around 30 minutes to reach al dente, but sometimes longer. There may be left over broth mixture-stir in shrimp and let cook (I usually saute them separately and serve them over top of the portion)-stir in peas, lemon zest, 1 tbsp butter, parmesan cheese, basil and fresh pepper.Number of Servings: 4Recipe submitted by SparkPeople user ANDR3AK.

The nutritional information for Lemony Risotto with Shrimp and Peas is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 485.3

• Total Fat: 12.5 g
• Cholesterol: 160.8 mg
• Sodium: 1,065.2 mg
• Total Carbs: 61.0 g
• Dietary Fiber: 3.1 g
• Protein: 27.8 g