Lemon Risotto with peas and shrimp

Each week I try to find a new cooking technique, a new recipe or a new ingredient to try out. This week I wasnt sure what that was gonna be. Then I came across, http://noodlenightsandmuffinmornings.blogspot.com/, a wonderful cook on the WC board and found a recipe for risotto. I had always steered clear of risotto as I was afraid it was hard to cook and something we wouldnt like. But this week we will conquer our fears and try it anyway. You can make this a side dish or main meal. It will be our main entree with veggies and fruit as sides! A wonderfully light and summery meal!
Extra Virgin Olive Oil (enough to coat bottom of pan)
1 shallot
1 ½ cups Arborio rice
½ cup white wine
4 cups heated broth
Juice of 1 lemon
¾ pound(about 10-12) cooked large shrimp, cut into bite sized pieces
¾ cup frozen peas, defrosted
½ cup freshly grated Pecorino Romano cheese
Zest of one lemon
Directions:Coat bottom of large pot with olive oil. Place over low-medium heat and add shallot stirring until soft and translucent. Add wine and Arborio rice. Once wine is absorbed add one cup of broth. Reduce heat to low and let simmer. As liquid is absorbed, continue to add one cup of broth until all but one cup of broth has been added and absorbed. To final cup of broth add lemon juice, then slowly add to pot along with shrimp. Once absorbed, remove from heat; add cheese, zest and peas. Mix until combined. Salt and pepper to taste. Let sit for five minutes before serving.

2 Comments on “Lemon Risotto with peas and shrimp”

  1. Joelen says:

    Lemon and seafood, especially shrimp, compliment each other so well! Incorporating those flavors into a risotto is such a great idea!

  2. Lindsey says:

    Yum! Looks delicious. I love how you kept your shrimp whole. I think next time I may do that so that it seems more substantial. Thank you so much for trying the , glad you enjoyed it. 🙂

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