Shrimp Risotto with Peas and Mint
Servings 6
Ingredients
Sautéing the Shrimp
- 1 tablespoon extra virgin olive oil
- 2 tablespoons butter, chilled
- 1½ lb. shrimp, uncooked, peeled and deveined I used Costco Wild Argentine Red Shrimp 20/40 shrimp per pound.
- 1 lemon, zested and juiced
For the Risotto
- 8 cups Low Sodium Chicken Broth
- 3+ tablespoons extra virgin olive oil
- 1/2 cup shallots, finely minced
- 2 cups Vialone Nano Rice
- 1/2 cup dry white wine
- 2 cups fresh garden peas or frozen organic petite peas
- 1/4 cup butter, chilled, cut into 4 pieces
- 1 cup Reggiano Parmigiano, freshly grated, divided
- mint leaves for garnish
Instructions
- In a large pot add the chicken broth and bring to a simmer.
- Meanwhile, in a large sauté pan melt 2 tablespoons of butter and 1 tablespoon of extra virgin olive oil. Add the shrimp sauté until pink and cooked through. Add zest and juice from one lemon. Set aside.
- In a large bottomed high sided pot ( I used an enameled cast iron Le Creuset round 8 qt pot), heat 3 tablespoons of extra virgin olive oil over medium heat. Add the shallots and sauté until translucent, 3-5 minutes. Increase the heat to medium-high and add the rice. Stirring to mix and coat the rice. When the rice is opaque and makes a faint popping sound about 2-3 minutes add the wine. Stir until the wine has evaporates about 1-2 minutes.
- With a large ladle, add about one cup of broth and stir continuously, until the broth has almost evaporated. Continue to add more broth one cup at a time until it is nearly cooked off before adding the next cup. Near the end, the risotto will look soupy but keep stirring. The entire process takes about 15-20 minutes. After you have added all the broth, remove the pot from the burner. Stir in the peas, shrimp, and cold butter. Add 1/2 cup grated parmigiano.
- To serve, portion in bowls and drizzle with extra virgin olive oil and a sprinkling of parmigiano. Garnish with mint leaves.