Risotto With Snow Peas and Shrimp |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Cooking Light 2000 Ingredients:
2 (8 ounce) bottles clam juice |
3 cups water |
1 tablespoon olive oil |
1/4 cup minced shallot |
1 1/2 cups arborio rice or 1 1/2 cups other short-grain rice |
1/3 cup dry white wine or 1/3 cup dry vermouth |
3/4 lb medium shrimp, peeled and deveined |
diagonally sliced snow peas |
1 cup shelled green peas (about 3/4 pound unshelled green peas) |
1/4 cup grated fresh parmesan cheese |
1/2 teaspoon dried thyme |
1 teaspoon grated lemon rind |
1/4 teaspoon black pepper |
Directions:
1. Bring clam juice and water to a simmer in a medium saucepan (do not boil). Keep warm over low heat.
2. Heat oil in a large saucepan over medium heat; add shallots, and cook 1 minute. Add rice; cook 1 minute, stirring constantly.
3. Stir in wine; cook 1 minute. Stir in 1/2 cup juice mixture; cook 2 minutes or until liquid is nearly absorbed, stirring constantly.
4. Add remaining juice mixture, 1/2 cup at a time, stirring constantly until each portion of juice mixture is absorbed before adding the next (about 20 minutes total).
5. Stir in shrimp, snow peas, and green peas; cook 4 minutes or until shrimp are done, stirring constantly. Remove from heat; stir in cheese and remaining ingredients.
6. Note: Substitute frozen green peas for fresh, if desired.
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