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« Red Shrimp Broth | Main | Grilled Shrimp with Basil, Garlic and Tomatoes »

Shrimp Risotto with Peas

Shrimp Risotto with Peas

2 C Arborio rice
1 med onion, minced
3 T butter
2 T olive oil
2/3 C white wine
1 C fresh or frozen green peas
3 T parmeggiano reggiano, shredded
hot sauce to taste
stock:
  1 - 1/2 C steamed clam broth
  2 C red shrimp broth, recipe follows
  1 - 1/2 C water
8 large shrimp (option)

Follow the Risotto Master Recipe. If using, sauté 4 of the shrimp quickly in olive oil. Chop the other 4 shrimp. Add the peas and chopped shrimp when the risotto is almost done, stir them into the rice and cover for five minutes before serving. Garnish with the whole shrimp (if using) and some minced herbs. (The addition of the shrimp is just for eye appeal: the flavor comes from the stock. Tonight I was serving it with grilled shrimp so a shrimp garnish wasn't called for.)

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Comments

I am enjoying looking around your site. I have always wanted to make a shrimp risotto but was too scared to take that on. Years ago in Canada I had it for the first time. I'm looking forward to trying this recipe.
Thanks

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