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 |
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| 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. |
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| 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. |
Nutrients
The following values are based on a single serving of this recipe.
| Calories | 643.1 kcal |
| Protein | 32.2 g |
| Fat | 24.3 g |
| Carbohydrates | 72.1 g |
| Fiber | 4.9 g |
| Sugar | 8.2 g |
Published on Jul 20, 2024 by Luminița