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Risotto with Shrimp




Source of Recipe


Internet


List of Ingredients




1/3 Cup of Peas
1 Cup Chicken Stock or Cold Water
1 Cup White Wine
1/2 Small Chopped White Onion
Extra Virgin Olive Oil
Unsalted Butter
1 Pound Shrimp, peeled
11 Leaves of fresh Basil, chopped
1/2 handful mint, chopped
1 Lemon, Juiced


Recipe



Cook peas in boiling stock or water. Use this stock as part of the stock/water for the risotto.

Next, in a sauce pot, over medium heat, get the olive oil hot, then add 2 tablespoons of butter. Add in the chopped onion and sautee for 3-5 minutes (do not burn it!). Add in the rice, and sautee for another 2-3 minutes. Next add in a cup of white wine. Stir and continue to stir until the liquid is mostly dissolved and it gets almost like paste, but again, do not burn.

Add in a cup of cool (not cold, room temperature is fine) water or the chicken stock you cooke the peas in. Again, stirring until the liquid is dissolved. Add in another cup of water, stir until dissolved, and then your final cup of water and continue to stir until dissolved.

Add in your peas and shrimp and cook for a minute or two, the peas are cooked, and the shrimp will not take long. Add in in the fresh herbs and squeeze the lemon juice. Drizzle with good olive oil and serve immediately.