Risotto With Shrimp And Peas

5.0(89)

by Marian Burros

ItalianDinner, Main Course

Servings

2 servings

Total time

25 min

Calories / serving

996 kcal

Ingredients (9)

serves

Instructions (3 steps)

01In 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.
02Add 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.
03As 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.

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Rich recipe — supports nutrition-aware planning.