RISOTTO WITH SHRIMP AND PEAS

Risotto With Shrimp And Peas image

Provided by Marian Burros

Time 25m

Yield 2 servings

Number Of Ingredients 9

Ingredients

4 cups no-salt-added fish or chicken stock
1 tablespoon olive oil
1/2 cup chopped onion
1 cup arborio rice
1/2 cup dry white wine
1/2 pound fresh peas, shelled to yield about 1/2 cup
1/2 pound shelled raw shrimp
Salt and freshly ground black pepper
1/2 cup grated Parmigiano-Reggiano, optional

Steps:

In a large saucepan, simmer stock. In a heavy-bottomed pot, heat oil. Add onion, and sauté until it softens. Add rice, and stir to coat. Add the wine, and cook until liquid is absorbed.
Add one cup simmering stock to rice. Stirring often, cook over medium-low heat until liquid is absorbed. Repeat with second cup, and continue cooking, stirring often. Repeat with third cup.
As rice becomes soft but firm, add last cup of stock. If peas are large, add them and cook about 4 minutes. Then add shrimp. If peas are small and tender, add them along with shrimp. Cook shrimp just 3 or 4 minutes. Season with salt and pepper and serve, with cheese if desired.

Nutrition Facts : @context http, Calories 848, UnsaturatedFat 10 grams, Carbohydrate 119 grams, Fat 14 grams, Fiber 10 grams, Protein 48 grams, SaturatedFat 3 grams, Sodium 2123 milligrams, Sugar 16 grams, TransFat 0 grams