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Ingredients
4 cups no-salt-added fish or chicken stock
1 tablespoon olive oil
½ cup chopped onion
1 cup arborio rice
½ cup dry white wine
½ pound fresh peas, shelled to yield about ½ cup
½ pound shelled raw shrimp
Salt and freshly ground black pepper
½ cup grated Parmigiano-Reggiano, optional
Nutritional analysis per serving (2 servings)
121 grams carbs; 222 milligrams cholesterol; 996 calories; 11 grams monounsaturated fat; 3 grams polyunsaturated fat; 8 grams saturated fat; 23 grams fat; 11 grams fiber; 2215 milligrams sodium; 62 grams protein; 16 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large saucepan, simmer stock. In a heavy-bottomed pot, heat oil. Add onion, and sauté until it softens. Add rice, and stir to coat. Add the wine, and cook until liquid is absorbed.
- Step 2
Add one cup simmering stock to rice. Stirring often, cook over medium-low heat until liquid is absorbed. Repeat with second cup, and continue cooking, stirring often. Repeat with third cup.
- Step 3
As rice becomes soft but firm, add last cup of stock. If peas are large, add them and cook about 4 minutes. Then add shrimp. If peas are small and tender, add them along with shrimp. Cook shrimp just 3 or 4 minutes. Season with salt and pepper and serve, with cheese if desired.
Private Notes
Comments
No cheese with seafood!
While an old Italian rule says not to mix cheese with seafood, risotto is a major exception. Stirring in a small amount of hard, aged cheese at the very end adds a rich, savory depth that balances the sweet flavor of the shrimp
This was a perfect dinner for two!
The amount of risotto is way too much for two people.