Creamy Risotto With Shrimp

First course or weeknight meal

• Ready In: 1 hr 10 mins
• Serves: 2

Ingredients

• 2  cups  reduced-sodium vegetable broth
• 3  tablespoons olive oil, divided
• 1  medium shallot
• 1⁄4 teaspoon coarse salt, divided
• 1  pinch fresh ground pepper
• 1⁄2 cup arborio rice
• 1⁄4 cup dry sherry
• 1⁄2 cup  frozen edamame
• 1  tablespoon butter
• 1⁄8 cup heavy cream
• 1⁄8 cup  grated parmigiano reggiano cheese
• 1⁄2 lb jumbo shrimp, peeled and deveined
•  crushed red pepper flakes
•  cracked peppercorn

Directions

1. Heat broth and keep warm.
2. Heat 2 tbs oil in medium saute pan over medium high heat. Add shallots, 1/8 tsp salt and pepper saute 2 minutes. Add rice and stir to coat in oil. Cook, stirring constantly, 2 minutes. Add wine, bring to a simmer and cook until wine is absorbed, about 2 minutes.
3. Reduce heat to medium and add 1/2 cup warm broth. Cook stirring constantly, until liquid is completely absorbed. Continue adding broth, 1/2 cup at a time, cooking and stirring until broth is absorbed each time and rice is al dente, 25 to 30 minutes.
4. Add edamame and cook 3 minutes.
5. Take off heat and add butter, cream and cheese, stir until incorporated.
6. Sprinkle shrimp with remaining salt, pepper flakes and cracked peppercorns. Heat remaining 1 tbs oil in a skillet, to smoking point. Add shrimp and saute just until firm and bright pink, about 4 miinutes, serve over risotto.