Shrimp and Pea Risotto

An amazing recipe from Canadian Living. Very colorful and oh so tasty.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 1  tablespoon extra virgin olive oil
• 1  onion, finely diced
• 2  garlic cloves, minced
• 1  teaspoon  grated lemon zest
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon pepper
• 1  cup arborio rice or 1  cup  other short-grain rice
• 1⁄4 cup dry white wine
• 2 1⁄2 cups  hot reduced-sodium chicken broth
• 10  ounces  peeled raw shrimp
• 1  cup  frozen peas
• 2  tablespoons  chopped of fresh mint

Directions

1. In large saucepan, heat oil over medium heat; fry onion, garlic, lemon rind, salt and pepper, stirring occasionally, until softened, about 3 minutes.
2. Add rice, stirring to coat. Add wine; boil until evaporated, about 1 minute.
3. Stir in broth and bring to boil. Reduce heat to low; cover and simmer, stirring once, for 10 minutes. Stir vigorously for 15 seconds. Simmer, covered for 5 minutes.
4. Stir in shrimp and peas; simmer, covered, until shrimp are pink, peas are tender and rice is creamy and slightly firm to the bite, about 3 minutes. Sprinkle with mint.