Shrimp Risotto with Baby Peas

Updated at: Thu, 17 Aug 2023 04:50:51 GMT

Step 1

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 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, ½ 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 wine has been absorbed. Add about ½ cup simmering broth to rice; stir until liquid has been absorbed. Continue cooking, adding remaining broth½ 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.

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