SHRIMP & PEA RISOTTO

<sup>Serves 6
1 hour
417 kcal per serving


Ingredients</sup>

12 dl seafood stock or bottled clam juice

2 tbsp extra-virgin olive oil

2 dl chopped shallots or onion

2 cloves garlic, minced

1/4 tsp crumbled saffron threads

3,5 dl arborio, carnaroli or other Italian “risotto” rice

1/4 tsp salt

1 dl dry white wine

454 g peeled and deveined raw shrimp

2 dl frozen peas, thawed

2 dl finely shredded Parmigiano-Reggiano cheese

1 tbsp lemon juice

Freshly ground pepper to taste

 

Method

1. Bring stock (or clam juice) to a simmer in a medium saucepan over medium-high heat. Reduce the heat so it remains steaming, but is not simmering.
2. Heat oil in a Dutch oven over medium-low heat.
3. Add shallots (or onion) and cook, stirring occasionally, until softened, about 2 minutes.
4. Add garlic and saffron and cook, stirring, until fragrant, about 30 seconds.
5. Add rice and salt and stir to coat.
6. Stir 1 dl of the hot liquid and a generous splash of wine into the rice.
7. Cook, stirring frequently, until the liquid has been absorbed. Continue to cook on medium-low, adding hot liquid in 1 dl increments followed by a splash of wine, and stirring frequently after each addition, until most of the liquid is absorbed.
8. With your last addition, stir in shrimp and peas.
9. Stir until the liquid is absorbed and the shrimp is just cooked through, about 4 minutes. The risotto is done when you’ve used all the hot liquid and wine and the rice is creamy and just tender, 20 to 30 minutes total.
10. Remove from the heat; stir in 1,5 dl cheese, lemon juice and pepper.
11. Serve sprinkled with the remaining 0,5 dl cheese.