Risotto With Snow Peas, Shrimp & Grated Cheese

• 2 (8 ounce) bottles clam juice
• 3 cups water
• 1 tablespoon olive oil
• 12 cup minced shallot
• 1 12 cups arborio rice (short grain) or 1 12 cups brown rice (short grain)
• 13 cup dry white wine or 13 cup dry vermouth
• 34 lb large shrimp, peeled and deveined
• diagonally sliced snow peas
• 14 cup grated fresh parmesan cheese
• 1 12 teaspoons chopped fresh thyme or 12 teaspoon dried thyme
• 1 teaspoon grated lemon zest
• 14 teaspoon fresh ground black pepper
• 18 teaspoon red pepper flakes
• fresh parsley, finely chopped, garnish (optional)

1. Bring clam juice, water & red pepper flakes to a simmer in a medium saucepan(do not boil).
2. Keep warm over low heat.
3. Heat oil in a large saucepan over medium heat.
4. Add shallots and cook 1 minute.
5. Add rice; and cook 1 minute, stirring constantly.
6. Stir in wine; cook 1 minute.
7. Stir in 1/2 cup juice mixture; cook 2 minutes or until liquid is nearly absorbed, stirring constantly.
8. Add remaining juice mixture, 1/2 a cup at a time, stirring constantly until each portion of juice mixture is absorbed before adding the next(about 20 minutes total).
9. Stir in shrimp, and snow peas; cook 4 minutes or until shrimp are done, stirring constantly.
10. Remove from heat, stir in cheese and remaining ingredients.
11. Garnish with parsley.

clam juice, water, olive oil, shallot, arborio rice, white wine, shrimp, snow peas, parmesan cheese, thyme, lemon zest, ground black pepper, red pepper, fresh parsley

Taken from www.food.com/recipe/risotto-with-snow-peas-shrimp-grated-cheese-150238 (may not work)