Risotto With Shrimp And Peas

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 1/2 cup
• ½ pound shelled raw shrimp
• Salt and freshly ground black pepper
• ½ cup grated Parmigiano-Reggiano, optional

• Nutritional Information

  • Nutritional analysis per serving (2 servings)

    808 calories; 19 grams fat; 6 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 94 grams carbohydrates; 8 grams dietary fiber; 8 grams sugars; 55 grams protein; 206 milligrams cholesterol; 1260 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
  Powered by DiningAndCooking.com

2 servings

Preparation

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.
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.
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.