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Shrimp and Pea Risotto




Source of Recipe


Internet


List of Ingredients




1 1/2 cups risotto rice
5 cups chicken broth
3 tablespoons unsalted butter
1 tablespoon oil
1/3 cup minced onion
1 clove garlic, minced
1 pound small shrimp, shelled and deveined
1/2 cup fresh or frozen peas
2 tablespoons Parmesan cheese, grated

Heat broth to a simmer in saucepan. Heat 2 tablespoons butter and oil in heavy 4 quart saucepan over medium heat. Add onion and garlic, saute until onion is soft but not brown. Add rice; stir for about one minute until grains are coated. Begin adding simmering broth 1/2 cup at a time, stirring until absorbed before adding next 1/2 cup broth. Add shrimp after the rice has been cooking 10 to 12 minutes and continue to add the broth, 1/2 cup at a time. When all broth has been added and grains are tender, stir in additional tablespoon butter, cheese and peas. Serve immediately. 4 servings.


Recipe