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Risotto with Snow Peas and Shrimp




Source of Recipe


Source: Cooking Light magazine


List of Ingredients




2 (8-ounce) bottles clam juice

3 cups water

1 tablespoon olive oil

1/4 cup minced shallots

1 1/2 cups Arborio rice or other short-grain rice

1/3 cup dry white wine or dry vermouth

3/4 pound medium shrimp, peeled and deveined

1 cup (1/2-inch) diagonally sliced snow peas

1 cup shelled green peas (about 3/4 pound unshelled green peas)

1/4 cup (1 ounce) grated fresh Parmesan cheese

1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried thyme

1 teaspoon grated lemon rind

1/4 teaspoon black pepper



Recipe



Bring clam juice and water to a simmer in a medium saucepan (do not boil). Keep warm over low heat.


Heat oil in a large saucepan over medium heat; add shallots, and cook 1 minute. Add rice; cook 1 minute, stirring constantly. Stir in wine; cook
1 minute. Stir in 1/2 cup juice mixture; cook
2 minutes or until liquid is nearly absorbed, stirring constantly. Add remaining juice mixture, 1/2 cup at a time, stirring constantly until each portion of juice mixture is absorbed before adding the next (about 20 minutes total). Stir in shrimp, snow peas, and green peas; cook 4 minutes or until shrimp are done, stirring constantly. Remove from heat; stir in cheese and remaining ingredients.


Note: Substitute frozen green peas for fresh, if desired.