Creamy Risotto with Shrimp

• Seafood

  • 1 lb Shrimp, jumbo

• Produce

  • 1 cup Green peas, frozen
  • 2 Shallots, medium

• Canned Goods

  • 4 cups Vegetable or chicken broth, reduced-sodium

• Pasta & Grains

  • 1 cup Arborio rice

• Baking & Spices

  • 1 Black pepper, freshly ground
  • 1 Red pepper flakes
  • 1/2 tsp Salt, Coarse

• Dairy

  • 1 tbsp Butter
  • 1/4 cup Heavy cream
  • 1/4 cup Parmigiano-reggiano cheese, grated

• Beer, Wine & Liquor

  • 1/2 cup White wine, dry

• Other

  • 4tablespoons plus 1 teaspoon, extra-virgin olive oil, divided

Found on relish.com

Ingredients

• 4cups reduced-sodium vegetable or chicken broth
• 4tablespoons plus 1 teaspoon, extra-virgin olive oil, divided
• 2 medium shallots, minced
• 1/2teaspoon coarse salt, divided
• Freshly ground black pepper
• 1cup Arborio rice
• 1/2cup dry white wine
• 1cup frozen green peas
• 1tablespoon butter
• 1/4cup heavy cream
• 1/4cup grated Parmigiano Reggiano cheese
• 1pound jumbo shrimp, peeled and deveined, tails intact
• Crushed red pepper flakes

Directions

• Heat broth in a saucepan. Keep warm. Heat 4 tablespoons oil in a medium saucepan over medium-high heat. Add shallots, 1⁄4 teaspoon salt and pepper; sauté 2 minutes. Add rice and stir to coat in oil. Cook, stirring constantly, 2 minutes. Add wine, bring to a simmer and cook until wine is absorbed, about 2 minutes. Reduce heat to medium and add 1 cup warm broth. Cook, stirring constantly, until liquid is mostly absorbed. Continue adding broth 1 cup at a time, cooking and stirring, until rice is al dente, 25 to 30 minutes. Add green peas and cook 3 minutes. Add butter, cream and cheese, stirring until incorporated. Sprinkle shrimp with remaining 1⁄4 teaspoon salt, black pepper and pepper flakes. Heat remaining 1 teaspoon oil in a skillet. Add shrimp and sauté just until firm and bright pink, about 2 minutes per side. Serve with risotto.

Nutrition