Page 100 - One-Dish Meals

Shrimp Risotto with Baby Peas

Be sure to buy shrimp in the shells for this dish. Making a quick stock
with the shells gives this pretty risotto a more complex flavor.
P R E P 35 minutes C O O K 55 minutes M A K E S 4 main-dish servings

4 cups water 1 ⁄8 teaspoon ground black pepper
1
1 can (14 ⁄2 ounces) chicken or 1 tablespoon olive oil
3
vegetable broth or 1 ⁄4 cups
1 small onion, finely chopped
Chicken Broth (page 9) or
2 cups Arborio rice (Italian short-
Vegetable Broth (page 11)
grain rice) or medium-grain rice
1 pound medium shrimp, shelled and
1 ⁄2 cup dry white wine
deveined (page 13), shells reserved
1 cup frozen baby peas
1 tablespoon butter or margarine
1 ⁄4 cup chopped fresh parsley
1
1 ⁄2 teaspoons salt
1. In 3-quart saucepan, combine water, broth, and shrimp 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 ⁄2 cups.
1
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 teaspoon salt, and pepper; cook, stirring, just until the 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 teaspoon salt;
cook, stirring frequently, until rice grains are opaque. Add wine; cook until
1
wine has been absorbed. Add about ⁄2 cup simmering broth to rice; stir
until liquid has been absorbed. Continue cooking, adding remaining
broth ⁄2 cup at a time and stirring after each addition, until all liquid has
1
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.
E A C H S E R V I N G About 511 calories | 28 g protein | 76 g carbohydrate |
10 g total fat (3 g saturated) | 148 mg cholesterol | 1,532 mg sodium.

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