Maine Shrimp And Golden Beet Risotto

• 2 tbls extra virgin olive oil
• 2 shallots, minced
• 2 golden beets, peeled and diced (approx 1/4" cubes)
• 3/4 cup arborio rice
• 1/2 cup white wine
• Between 2 and 3 cups of water
• 3/4 lb of Maine (or small) shrimp, shelled and cleaned
• 1/2 cup of frozen green peas
• 1/2 cup of grated parmesano
• reggiano or other hard cheese
• white pepper
• minced parsley for garnish

1. Heat olive oil in large, heavy bottomed pan over medium heat. Add chopped shallots and chopped beats cooking until shallots turn golden. Add rice and saute until rice turns translucent. Add white wine and cover. Cook about 10 minutes so the beets are softer and yield somewhat when pierced with a fork.
2. Meanwhile, you can shell the shrimp and rinse in cool water.
3. Over a medium/high heat, keep adding water to the rice mixture in 1/2 cup increments until the rice absorbs the liquid. Stir as needed to keep the rice from sticking to the pot.
4. When the rice is softening past the "al dente" stage, and is taking on a creamy texture and full golden color from the beets, add the shrimp and stir until the shrimp turn darker color and curl (about 1-2 minutes for the Maine shrimp). Stir in the parmesan and add the frozen peas, cooking until the peas are heated through (about 1-2 minutes). Season with white pepper to taste. No need for salt with the shrimp and parmesan!
5. Serve in bowls with a sprinkle of parsley and grated parmesan.
6. Serves 4 as a hearty appetizer or two as an entree.

olive oil, shallots, golden beets, arborio rice, white wine, water, shrimp, green peas, parmesano, white pepper, parsley

Taken from www.epicurious.com/recipes/member/views/maine-shrimp-and-golden-beet-risotto-1251877 (may not work)