Risotto with Snow Peas and Shrimp

Risotto with Snow Peas and Shrimp
The recipe Risotto with Snow Peas and Shrimp is ready in around 45 minutes and is definitely an excellent gluten free and pescatarian option for lovers of Mediterranean food. This recipe covers 18% of your daily requirements of vitamins and minerals. One serving contains 350 calories, 19g of protein, and 5g of fat. This recipe serves 6. Head to the store and pick up arborio rice, shrimp, parmesan cheese, and a few other things to make it today. To use up the water you could follow this main course with the Watermelon-Peach Slushies as a dessert.

Instructions

1
Bring clam juice and water to a simmer in a medium saucepan (do not boil). Keep warm over low heat.
Ingredients you will need
Clam JuiceClam Juice
WaterWater
Equipment you will use
Sauce PanSauce Pan
2
Heat oil in a large saucepan over medium heat; add shallots, and cook 1 minute.
Ingredients you will need
ShallotShallot
Cooking OilCooking Oil
Equipment you will use
Sauce PanSauce Pan
3
Add rice; cook 1 minute, stirring constantly. Stir in wine; cook 1 minute. Stir in 1/2 cup juice mixture; cook 2 minutes or until liquid is nearly absorbed, stirring constantly.
Ingredients you will need
JuiceJuice
RiceRice
WineWine
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). Stir in shrimp, snow peas, and green peas; cook 4 minutes or until shrimp are done, stirring constantly.
Ingredients you will need
Green PeasGreen Peas
Snow PeasSnow Peas
ShrimpShrimp
JuiceJuice
5
Remove from heat; stir in cheese and remaining ingredients.
Ingredients you will need
CheeseCheese
6
Note: Substitute frozen green peas for fresh, if desired.
Ingredients you will need
Green PeasGreen Peas

Equipment

DifficultyHard
Ready In45 m.
Servings6
Health Score20
Magazine