Elegant Shrimp and Pea Risotto

A luxurious and creamy risotto dish featuring tender shrimp and sweet baby peas, finished with a touch of lemon and Parmesan cheese.

Ingredients

1 1⁄2	frozen baby peas
1	lb frozen raw, peeled shrimp
1	juiced lemon (optional)
3	canned chicken stock
1	tablespoon olive oil
2	medium onions, finely chopped
2	cloves garlic, finely chopped
1⁄2	head of celery, finely chopped
2	arborio rice
	salt and pepper
1⁄2	cup butter
1⁄2	cup grated Parmesan cheese

Instructions

• 1. Begin by heating the chicken stock in a saucepan over low heat.
  2. In a separate large skillet, warm the olive oil over medium heat.
  3. Add finely chopped onions, garlic, and celery to the skillet and cook gently for approximately 3 minutes until softened.
  4. Stir in the arborio rice, season with salt and pepper, and increase the heat to medium.
  5. Continuously stir the rice as it begins to toast.
  6. After about a minute, when the rice appears slightly translucent, ladle in the first portion of hot chicken stock and a pinch of salt.
  7. Reduce the heat to a simmer.
  8. Continue to ladle in the hot stock gradually over the next 15 minutes, stirring frequently and allowing the rice to absorb the liquid before adding more.
  9. Add stock until the rice is cooked to al dente, with a slight firmness. Remove the skillet from the heat.
  10. Stir in the butter and grated Parmesan cheese until well combined.
  11. Cover the skillet with a lid and let it rest for 2 to 3 minutes.
  12. Fold in the shrimp and baby peas, then simmer for an additional 1 minute.
  13. Season with salt and pepper to taste, and serve with a drizzle of olive oil over the top.

Jul 20, 2024