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Shrimp And Pea Risotto




Source of Recipe


Stella






List of Ingredients



• 1 1/2 cups Rice Select 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 (unthawed) peas
  
• 2 tablespoons Parmesan cheese, grated
  






Instructions



1. Heat broth to a simmer in saucepan. Heat 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 1 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.
   
2. Yield: 4 servings