Monday, April 30, 2012

Risotto with Shrimp and Peas

I have never made risotto before, but I had always wanted to try. I also can't remember a time I tried it before this recipe. I have to tell you-although it can be a bit time consuming, it was absolutely DELICIOUS! I can't wait to try a new recipe and perfect my skills! This recipe from Rachael Ray was absolutely WONDERFUL! I wouldn't change a thing (although I did add mushrooms-mushrooms make everything better)!

Risotto with Shrimp and Peas
Risotto with Shrimp and Peas-Adapted from Everyday with Rachael Ray
Total Time: 40 Minutes
Serves 4
  • 1 can  (14.5 oz.) chicken broth
  • 3 tablespoons butter
  • 1 small onion, finely chopped
  • 4 ounces chopped mushrooms
  • 1 cup arborio rice
  • Salt and pepper
  • 8 ounces peeled, cooked small shrimp
  • 1 cup frozen peas
  • 1 cup finely grated parmesan cheese
  • 1 lemon, zested
 In a small saucepan, heat the chicken broth and 1 3/4 cups water over high heat until steaming; cover and keep warm. Meanwhile, in a medium saucepan, melt 1 tbsp. butter over medium heat. Add the onion and mushrooms and cook, stirring occasionally, until softened, about 5 minutes. Add the rice and 1/2 tsp. salt and cook, stirring, for 3 minutes. 

Stir in 1 cup of the broth mixture, bring to a simmer and cook, stirring, until the liquid is absorbed, 2 to 3 minutes. Maintaining a low simmer, continue to add the broth mixture, 1/2 cup at a time, stirring frequently and allowing the rice to absorb the liquid. Cook until the rice is tender and creamy, 20 to 25 minutes. Add the remaining 2 tbsp. butter, the shrimp, peas, and 1/2 cup cheese and cook, stirring, until the cheese has melted. Stir in the lemon zest; season with salt and pepper. Top with the remaining 1/2 cup cheese.
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