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
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Nutritional Information
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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. -
2 servings
Preparation
- 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.
- 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.
- 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.
Dining and Cooking