Shrimp and Green Pea Risotto
  • 1 1/2cups uncooked arborio rice
  • 3cups chicken stock or low-sodium chicken broth
  • 1medium yellow onion, diced
  • 5cloves garlic, minced
  • 3/4cup dry white wine
  • 1cup grated Asiago cheeseor other sharp, hard cheese
  • 1cup frozen peas, thawed and drained well
  • Salt and freshly ground white pepperto taste
  • 1pound raw shrimp, shelled and deveined
  • Minced fresh parsleyfor garnish
  1. Soak top and bottom of a clay cooker in water for 15 minutes. Drain.
  2. 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.
  3. Remove cooker from oven and gently stir in cheese and peas. Season to taste with salt and freshly ground white pepper.
  4. 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.
Recipe Notes
Nutrition Facts
Shrimp and Green Pea Risotto
Amount Per Serving
Calories 363
* Percent Daily Values are based on a 2000 calorie diet.

Calories 363,Fat 7,Perfat 18,Cholesterol 131,Carbo 46,Protein 26,Fiber ,Sodium