Tuesday, April 26, 2011

Shrimp Risotto with Baby Peas

I am so glad I finally discovered risotto!! I love it!! It does take a little while to make, but if you're patient, and especially when it comes to good food, then you're gonna love this recipe!! The creamy texture of risotto is divine, and when paired with yummy shrimp and baby peas, it will melt in your mouth!! I first tried a chicken/artichoke risotto, then a mushroom risotto, and then this risotto. It was very tasty!! So, without further ado...

Shrimp Risotto with Baby Peas
The All New Good Housekeeping Cookbook

4 cups water
1 can (14 1/2 oz.) chicken or vegetable broth
1 lb. medium shrimp, shelled and deveined, shells reserved
1 Tbs. butter or margarine
1 1/2 tsp. salt
1/8 tsp. ground black pepper
1 Tbs. olive oil
1 small onion, finely chopped
2 cups Arborio rice (Italian short-grain rice) or medium grain rice
1/2 cup dry white wine (I just used water since I didn't have any on hand)
1 cup frozen baby peas
1/4 cup chopped fresh parsley

1. In 3 quart saucepan, combine water, broth, and shrimp shells (I just used the tails that I cut off because I don't like to cut off tails for each bite, and I bought the already cooked shrimp so there were no shells.) Heat to boiling over high heat. Reduce heat; simmer 20 minutes. Strain broth through sieve into bowl and measure. If needed, add water to equal 5 1/2 cups. Return broth to same clean saucepan; heat to boiling. Reduce heat to maintain simmer; cover.
2. In 4 quart saucepan, melt butter over medium-high heat. Add shrimp, 1/2 tsp. salt, and pepper; cook, stirring, just until shrimp are opaque throughout, about 2 minutes. Transfer to bowl.
3. In same saucepan, heat oil over medium heat. Add onion and cook until tender, about 5 minutes. Add rice and remaining 1 tsp. salt; cook, stirring frequently, until rice grains are opaque. Add wine (or water); cook until it has been absorbed. Add about 1/2 cup simmering broth to rice, stirring until liquid has been absorbed. Continue cooking, adding remaining broth 1/2 cup at a time and stirring after each addition, until all liquid has been absorbed and rice is tender but still firm, about 25 minutes (risotto should have a creamy consistency). Stir in frozen peas and shrimp and heat through. Stir in parsley. Makes 4 main-dish servings.

The other recipes I have used for risotto also include Parmesan cheese, so I put some of that into my individual bowl and it made it even more creamy and luxurious. But it is fine as is too!! It is also good leftover! For those of you who haven't made risotto before, you have to make sure that you let the simmering liquid get absorbed before the next addition of liquid so that the rice cooks as it should. You have to keep your liquid boiling/simmering the whole time. Enjoy!

What are your favorite risotto recipes?

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