Ingredients

The following ingredients have 4 Servings
  • 1/2 lb medium to large sized Shrimp, peeled and deveined
  • 4 Tbs EVOO divided
  • 1 Shallot finely chopped
  • 2 Cloves minced Garlic
  • 1 cup Arborio  Rice
  • 1/2 cup White cooking wine
  • 2 cups Vegetable broth
  • 1/2 cup Frozen Peas thawed
  • 1 Tbs Lemon juice
  • 2 Tbs Butter softened
  • 1/4 cup Grated Parmesan
  • 1 tsp Sea Salt
  • 1/2 tsp Pepper

Instruction

  • Heat a large skillet over med/high and add 2 Tbs EVOO.
  • When the oil starts to shimmer add Shrimp and sprinkle with just a dash of Sea Salt and Pepper.
  • Sauté Shrimp about 3 minutes until they turn nice and pink on all sides and are cooked all the way through.
  • Remove and set aside.
  • Add 2 Tbs EVOO to the skillet and turn heat down to medium.
  • Add Shallots and sauté until golden color (approximately 2 minutes).
  • Add Garlic and sauté 1 minute.
  • Add Rice and stir for 1-2 minutes until toasted.
  • Add White Wine and cook until Wine is reduced or evaporated.
  • Add in 1/2 cup Vegetable Stock and stir (it’s important to keep stirring – see notes below).
  • When Vegetable Stock starts to get evaporated (after about 5 minutes), add another 1/2 cup of Vegetable Stock.
  • Add in Salt, and Pepper to Rice and stir.
  • Add 1/2 cup Vegetable Stock approximately every 5 minutes, stirring constantly (total cook time for the risotto is about 20 minutes).
  • Taste and add more Salt/Pepper if needed.
  • Taste the rice and when you are 1 minute before reaching the right bite “al dente” (meaning rice should be tender but still firm to the bite), add Peas, Lemon juice, Butter and Parmesan Cheese.
  • Turn off heat and stir quickly until creamy in texture.
  • Add Shrimp and serve immediately.
  • Enjoy!