The flavors of the shrimp juxtapose well with the sweet peas and the creamy Parmesan of the risotto.
Total Time45 minutesmins
Course: 30 - 45 Minutes to Table, Gluten Free, Main Course - Seafood
Servings: 6servings
Author: Catherine Christiano
Ingredients
RISOTTO
3tablespoonsextra virgin olive oil
1/2medium onionchopped fine
1 1/4cupsarborio rice
4 3/8cupslow sodium chicken brothheated
1cupfrozen petite peas
1/8teaspoonground black pepper
1/3cupgrated parmesan cheese
SHRIMP
2tablespoonsextra virgin olive oil
1/2medium onionthinly sliced
1 1/2poundsmedium shrimppeeled and cleaned, 1 to 1 1/2 lbs is good
Instructions
Risotto
In a large skillet over medium heat, heat 3 tablespoons olive oil. Add finely chopped onion and saute until brown. Add rice and stir until evenly coated with the olive oil. Add 1/2 of the heated broth, bring to a slow boil stirring frequently. When broth is nearly absorbed continue to simmer and add remaining broth incrementally, allowing broth to absorb in between additions, while stirring continually. When the broth has been absorbed, stir in peas and black pepper; stir while cook approximately 3 more minutes, until rice is "al dente".
Shrimp
While rice is cooking, clean shrimp.
In a medium skillet over medium-high heat, heat 2 tablespoons of olive oil. Saute sliced onion until it just begins to brown. Reduce heat to medium, add the shrimp, and cook uncovered until pink, about 4 minutes depending on size of shrimp. Remove skillet from heat and keep warm. Stir into risotto prepared above.
Once risotto is ready, stir in the shrimp and Parmesan cheese. Serve immediately.
Notes
Goes well with steamed vegetables or a green salad.