1cupgrated Asiago cheeseor other sharp, hard cheese
1cupfrozen peas, thawed and drained well
Salt and freshly ground white pepperto taste
1poundraw shrimp, shelled and deveined
Minced fresh parsleyfor garnish
Soak top and bottom of a clay cooker in water for 15 minutes. Drain.
Combine rice, stock, onion, garlic and wine in cooker, and stir to mix. Place covered pot in cold oven and turn oven to 450°. Cook for 40 minutes, stirring twice, or until rice is tender.
Remove cooker from oven and gently stir in cheese and peas. Season to taste with salt and freshly ground white pepper.
Arrange shrimp, tails at center, in an even layer over rice. Return cooker to oven and cook, covered, for 10 more minutes. Remove from oven and let stand, covered, for 5 minutes. Garnish with parsley. Serve hot.
Shrimp and Green Pea Risotto
Amount Per Serving
* Percent Daily Values are based on a 2000 calorie diet.