Ingredients: 1 cup Arborio rice 1/2 cup dry white wine 1 pound large shrimp, peeled and deveined 1 cup frozen peas 4 cups chicken or vegetable broth, kept warm 1/2 cup grated Parmesan cheese 1/4 cup heavy cream
1 small onion, finely chopped 2 cloves garlic, minced 2 tablespoons butter 2 tablespoons olive oil Salt and black pepper to taste Fresh parsley for garnish
Instructions: 1 In a large skillet, heat olive oil over medium heat. Add chopped onion and garlic, sauté until softened. 2 Add Arborio rice to the skillet, stirring to coat with oil. Cook for 2-3 minutes until the rice is lightly toasted.
3 Pour in the white wine, stirring constantly until absorbed by the rice. 4 Begin adding the warm broth, one ladle at a time, allowing the liquid to be absorbed before adding more. Stir continuously.
5 When the rice is almost cooked, add the shrimp and continue to cook until they turn pink and opaque. 6 Stir in the frozen peas, Parmesan cheese, and heavy cream. Cook until the peas are heated through and the risotto is creamy.
7 Season with salt and black pepper to taste. Add butter and stir until melted. 8 Garnish with fresh parsley and serve immediately, reveling in the richness of this creamy shrimp risotto with peas.
Note: Risotto requires constant attention, and the key is to add the broth gradually, allowing the rice to absorb it slowly. Adjust the consistency with additional broth if needed. This recipe serves approximately 4 people.