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    You are in: Home / Recipes / Shrimp and Pea Risotto Recipe
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    Shrimp and Pea Risotto

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    10 mins

    40 mins

    Aroostook's Note:

    This recipe is a simple scaled down version of the Naked Chef's recipe for Prawn and Pea Risotto with Basil and Mint. Colorful, simple and the peas and shrimp make it really sweet. Comfort Food at its finest. Thanks Jamie!! =)

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Heat stock.
    2. 2
      In a separate fry pan heat the olive oil.
    3. 3
      Add onion, garlic and celery and slowly fry for about 3 minutes.
    4. 4
      Add rice to veggies Season with s& p and turn up the heat.
    5. 5
      As the rice begins to fry, stir it.
    6. 6
      After a minute it will look slightly translucent Add your first ladle of hot stock and a 1/8 tsp.
    7. 7
      salt.
    8. 8
      Turn down the heat to a simmer.
    9. 9
      Keep adding ladles of stock for 15 minutes, stirring and allowing liquid to be absorbed before adding the next.
    10. 10
      Add stock until the rice is soft but firm Remove from the heat.
    11. 11
      Add butter and Parmesan Stir gently.
    12. 12
      Place lid on pan and allow to sit for 2 to 3 minutes.
    13. 13
      Add shrimp and peas and simmer for 1 minute.
    14. 14
      S& P to taste Serve with a bit of olive oil drizzled over the top.

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    Ratings & Reviews:

    • on March 01, 2009

      35

      This was very good, although I will use only one stalk of celery if I make it again. The shrimp also needed a little more time than the recipe indicates. It also could use a little pizzazz - maybe the basil and mint that were part of the original recipe would boost the flavor. This was my first experience making risotto, and the amount of liquid was right and the texture was exactly what it should have been. Thanks for the recipe! K

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 04, 2006

      55

      Nice recipe! Used shallots instead of onions; asiago instead of parmesan. I cut back on the butter a couple tablespoons, and wasn't sure when to add lemon juice, so didn't. Added a few splashes vermouth along with the broth. Rich, nice risotto - thanks.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Shrimp and Pea Risotto

    Serving Size: 1 (535 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 643.1
     
    Calories from Fat 218
    33%
    Total Fat 24.2 g
    37%
    Saturated Fat 12.6 g
    63%
    Cholesterol 202.4 mg
    67%
    Sodium 784.5 mg
    32%
    Total Carbohydrate 72.0 g
    24%
    Dietary Fiber 4.8 g
    19%
    Sugars 8.2 g
    33%
    Protein 32.1 g
    64%

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