Risotto With Snow Peas And Shrimp

• 2 (8-ounce) bottles clam juice
• 3 cups water
• 1 tablespoon olive oil
• 1/4 cup minced shallots
• 1 1/2 cups Arborio rice or other short-grain rice
• 1/3 cup dry white wine or dry vermouth
• 3/4 pound medium shrimp, peeled and deveined
• 1 cup (1/2-inch) diagonally sliced snow peas
• 1 cup shelled green peas (about 3/4 pound unshelled green peas)
• 1/4 cup (1 ounce) grated fresh Parmesan cheese
• 1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried thyme
• 1 teaspoon grated lemon rind
• 1/4 teaspoon black pepper

1. Bring clam juice and water to a simmer in a medium saucepan (do not boil). Keep warm over low heat.
2. Heat oil in a large saucepan over medium heat; add shallots, and cook 1 minute. Add rice; cook 1 minute, stirring constantly. Stir in wine; cook 1 minute. Stir in 1/2 cup juice mixture; cook 2 minutes or until liquid is nearly absorbed, stirring constantly. Add remaining juice mixture, 1/2 cup at a time, stirring constantly until each portion of juice mixture is absorbed before adding the next (about 20 minutes total). Stir in shrimp, snow peas, and green peas; cook 4 minutes or until shrimp are done, stirring constantly. Remove from heat; stir in cheese and remaining ingredients.
3. Note: Substitute frozen green peas for fresh, if desired.

clam juice, water, olive oil, shallots, arborio rice, white wine, shrimp, snow peas, green peas, parmesan cheese, thyme, lemon rind, black pepper

Taken from www.myrecipes.com/recipe/risotto-with-snow-peas-shrimp (may not work)