Shrimp And Pea Risotto
- 3 tbsp butter
- 1 tbsp olive oil
- 1 None Spanish onion, finely chopped
- 1 clove garlic, finely chopped
- 10.5 oz Arborio rice
- 1/2 cup dry white wine
- 5 cups hot chicken stock
- 2 lb raw shrimp, peeled, deveined and roughly chopped
- 2 oz frozen baby peas, thawed
- 1 1/2 oz coarsely grated Parmesan cheese
- 1 tsp finely chopped fresh tarragon leaves
- 2 tbsp coarsely chopped fresh flat-leaf parsley leaves
- Heat butter and oil in large saucepan. Cook onion and garlic, stirring, until onion is soft. Add rice and stir to coat. Add wine and cook, stirring, until liquid is almost evaporated. Add 1 cup hot stock and stir continuously until liquid is completely absorbed. Continue adding stock, 1 cup at a time, until rice is almost tender, about 20 mins. Stir in shrimp with last addition of stock. When rice is almost tender add peas, Parmesan and herbs, stirring gently until cheese is melted.
butter, olive oil, spanish onion, clove garlic, rice, white wine, chicken, shrimp, baby peas, parmesan cheese, tarragon, parsley
Taken from recipes-plus.com/api/v2.0/recipes/32204 (may not work)