Risotto With Shrimp And Peas

1. 1

   In a large saucepan, simmer stock.

2. 2

   In a heavy-bottomed pot, heat oil.

3. 3

   Add onion, and saute until it softens.

4. 4

   Add rice, and stir to coat.

5. 5

   Add the wine, and cook until liquid is absorbed.

6. 6

   Add one cup simmering stock to rice.

7. 7

   Stirring often, cook over medium-low heat until liquid is absorbed.

8. 8

   Repeat with second cup, and continue cooking, stirring often.

9. 9

   Repeat with third cup.

10. 10

    As rice becomes soft but firm, add last cup of stock.

11. 11

    If peas are large, add them and cook about 4 minutes.

12. 12

    Then add shrimp.

13. 13

    If peas are small and tender, add them along with shrimp.

14. 14

    Cook shrimp just 3 or 4 minutes.

15. 15

    Season with salt and pepper and serve, with cheese if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.