Shrimp and Pea Risotto
Risotto may be a dish associated with high-end restaurants. Watch this step-by-step video to learn how to make this satisfying dish at home!
Makes
Serving size
Ingredients
2 tablespoons extra virgin olive oil, divided
10 ounces medium shrimp, shelled and deveined (about 16 pieces)
¼ teaspoon salt, divided
⅛ teaspoon black pepper
4 cups low sodium vegetable broth
1 cup water
1 cup onion, diced
1½ cups Arborio rice (do not rinse)
½ cup dry white wine
1 cup frozen peas, thawed
1 tablespoon fresh lemon juice
1 teaspoon lemon zest
2 cups loosely packed arugula, roughly chopped
Instructions
- Heat 1 tablespoon oil in a skillet over medium-high heat. Add the shrimp and sprinkle with ⅛ teaspoon salt and black pepper. Cook until the shrimp are pink and no longer see-through in the center, about 3 minutes. Transfer the shrimp and juices to a bowl to cool.
- In a medium saucepan, heat the broth and water over medium heat, just until hot. Turn heat to low to keep the broth warm.
- Heat the remaining oil in a large saucepan over medium heat. Add onions and remaining salt and sauté for 4 minutes until onions begin to soften, being careful not to brown them.
- Add Arborio rice and stir with a wooden spoon for 2 minutes until all the grains are well coated with oil. Set your timer for 18 minutes. This is generally the time it takes to make a perfect risotto. Add the wine and stir until completely absorbed.
- Begin to add hot broth, ½ cup at a time, stirring frequently. Wait until each addition is almost completely absorbed before adding the next half cup. Stir frequently to prevent sticking.
- After approximately 18 minutes, when the rice is tender but still firm, add ¼ cup broth, peas, lemon juice, lemon zest, and arugula. Add the shrimp and stir until arugula wilts, about 30 seconds. Mix in additional broth if needed, ¼ cup at a time, until the risotto is creamy.
- Spoon the risotto into 6 shallow soup bowls.
Cooking Tip
Make sure you don’t overcook the shrimp or they will have a rubbery texture.
Recipe contributed by Akebia
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