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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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An amazing recipe from Canadian Living. Very colorful and oh so tasty. 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 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.
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