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
Bring clam juice and water to a simmer in a medium saucepan (do not boil). Keep warm over low heat.
Heat oil in a large saucepan over medium heat; add shallots, and cook 1 minute.
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.
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.
Remove from heat; stir in cheese and remaining ingredients.
Note: Substitute frozen green peas for fresh, if desired.