By Sophie Conniff
Finely chop the onion and mince the garlic cloves.
In a medium saucepan, bring the chicken or vegetable stock to a gentle simmer. Keep warm over low heat.
In a large pan, heat 1 tbsp of olive oil over medium heat. Add the shrimp and cook for 2-3 minutes until pink and opaque. Remove from the pan and set aside.
In the same pan, add another tbsp of olive oil and the butter. Add the chopped onion and garlic, and sauté for 3-4 minutes until translucent.
Add the Arborio rice to the pan and stir well to coat the grains in the oil and butter. Cook for about 2 minutes until the edges of the rice become translucent.
Pour in the white wine and stir constantly until the wine is fully absorbed by the rice.
Begin adding the warm stock to the rice, one ladle at a time, stirring frequently. Allow each ladle of stock to be absorbed before adding the next. This should take about 18-20 minutes.
When the rice is almost done, about 5 minutes before finishing, stir in the frozen peas and the cooked shrimp. Continue to cook until the rice is creamy and al dente.
Remove the pan from the heat, stir in the grated Parmesan cheese, and season with salt and black pepper to taste.
Finish by adding lemon zest and serve immediately while hot.
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This Main Course Italian Seafood recipe is ready in 45 minutes and features Arborio rice, Shrimp, Onion and other delicious ingredients. Contains 580 calories total.
Finely chop the onion and mince the garlic cloves.
In a medium saucepan, bring the chicken or vegetable stock to a gentle simmer. Keep warm over low heat.
In a large pan, heat 1 tbsp of olive oil over medium heat. Add the shrimp and cook for 2-3 minutes until pink and opaque. Remove from the pan and set aside.
In the same pan, add another tbsp of olive oil and the butter. Add the chopped onion and garlic, and sauté for 3-4 minutes until translucent.
Add the Arborio rice to the pan and stir well to coat the grains in the oil and butter. Cook for about 2 minutes until the edges of the rice become translucent.
Pour in the white wine and stir constantly until the wine is fully absorbed by the rice.
Begin adding the warm stock to the rice, one ladle at a time, stirring frequently. Allow each ladle of stock to be absorbed before adding the next. This should take about 18-20 minutes.
When the rice is almost done, about 5 minutes before finishing, stir in the frozen peas and the cooked shrimp. Continue to cook until the rice is creamy and al dente.
Remove the pan from the heat, stir in the grated Parmesan cheese, and season with salt and black pepper to taste.
Finish by adding lemon zest and serve immediately while hot.
Calories per Serving: 580
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