Dinner Tonight: Shrimp And Pea Risotto Recipe Recipe

Name: Dinner Tonight: Shrimp And Pea Risotto Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 1/2 tablespoons butter; 1/2 onion, diced; 2 stalks celery, diced; 11 ounces risotto rice; 1/4 cup white wine or dry vermouth; 6 cups vegetable stock or chicken stock; 3/4 pound cooked, peeled shrimp; 4 ounces frozen peas; Zest of 1 lemon; Salt; Handful of grated Parmesan

Servings: persons

1 tablespoon olive oil
1 1/2 tablespoons butter
1/2 onion, diced
2 stalks celery, diced
11 ounces risotto rice
1/4 cup white wine or dry vermouth
6 cups vegetable stock or chicken stock
3/4 pound cooked, peeled shrimp
4 ounces frozen peas
Zest of 1 lemon
Salt
Handful of grated Parmesan

1
Pour the oil into a large pot over medium heat. Add 1/2 tablespoon of the butter. When it has melted add the onion and celery. Cook, stirring often, until soft. This should take about 10 minutes.
2
Meanwhile, warm the stock in another pot over medium-low heat.
3
Add risotto and turn the heat under the pot with the onions and celery to medium high. Add the wine or vermouth. Stir until the liquid has been absorbed. Turn the heat to medium. Add a ladle full of the stock. Stir occasionally until most of the liquid has been absorbed. Continue adding a ladle full of stock and stirring until absorbed until all of the stock is gone. The rice should be tender and creamy by this point and will take about 15 to 20 minutes. If the rice is still hard, add more stock or water until it is.
4
Add the shrimp, peas, lemon zest, a pinch of salt, and the Parmesan. Stir until combined, then cover the pot and let sit for a few minutes. Season to taste with salt and pepper.

1066

kcal

Calories

Fat

Carbs

140

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 tablespoon olive oil, 1 1/2 tablespoons butter, 1/2 onion, diced, 2 stalks celery, diced, and more.

Yes, Dinner Tonight: Shrimp And Pea Risotto Recipe falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Dinner Tonight: Shrimp And Pea Risotto Recipe

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