SHRIMP RISOTTO W/PEAS

DinnerLunchFish
Written By Lisa Maloy

Prep Time: 10 min

Cook Time: 40 min

Nothing like a little southern dish to switch things up! So full flavor, it will leave you feeling so satiated!

Ingredients

  • 6 cups low-sodium chicken broth

  • 4 tbsp extra-virgin olive oil

  • 1 whole shallot, minced

  • 2 cloves garlic, minced

  • 0.25 tsp coarse salt

  • 2 cups arborio rice

  • 0.5 cup dry white wine

  • 2 cups fresh garden peas, shelled

  • 0.25 cup chopped fresh mint

  • 2 tbsp fresh lemon juice

  • 1 half lemon, zest

  • 1 pound jumbo shrimp, shelled and deveined

DIRECTIONS

Heat the broth in a medium saucepan over high heat until very hot and then reduce the heat to keep the broth hot.

In large, heavy-bottomed saucepan, heat the oil over medium heat. Add the shallot, garlic and salt and sauté, stirring with a wooden spoon, until the shallot softens, 3 to 5 minutes. Add the rice and stir until the grains are well coated with oil and the edges become translucent, about 2 minutes. Pour in the wine and cook until it’s mostly evaporated, about 1 min.

Ladle 1 cup of hot broth into the pan, bring to a boil and adjust the heat to maintain a lively simmer. Cook, stirring occasionally, until the broth has been mostly absorbed, 2 to 3 min. Add more broth, 1 cup at a time, stirring and simmering until it has been absorbed each time. Continue until rice is al dente (creamy but still fairly firm), about 15 minutes.

Add the peas along with the final cup of broth. Stir in the shrimp right before all the broth is absorbed and cook until pink, about 3 minutes.

Remove from the heat and stir in mint, lemon juice and zest.

MACROS

  • Servings 2 (1 serving)

  • Calories per Serving 447

  • Fat 10 g

  • Carbohydrate 61 g

  • Fiber 6 g

  • Sugar 2 g

  • Protein 23.5 g

  • Sodium 254 mg

Lisa Maloy
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