Risotto With Shrimp And Peas

1. 1

   Using non-stick skillet on medium heat, add shrimp and cook without moving for 45 seconds; flip and cook on the other side for 45 seconds. Add salt, pepper, half of citrus zest and juice, coat shrimp and remove from heat.

2. 2

   Add the oil to a large sauce pan on medium high heat. Add shallots and cook until translucent. Add garlic and cook another 1 - 2 minutes.

3. 3

   Toast rice by adding to shrimp and garlic. Add white wine and continue stirring until absorbed.

4. 4

   Put stock in separate pan and bring to a simmer. Add by cupfuls to rice, stirring after each addition until absorbed and rice is al dente, 20 - 25 minutes. Add shrimp, peas and cheese, stirring until heated through. Sprinkle with orange zest.

* Per serving · 4 servings · Values may vary.

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