Cook Time: 35 – 45 minutes
3 cups reduced-sodium chicken broth
1/2 cup frozen peas
2 tablespoons butter, divided
1 shallot, finely chopped
3/4 cup Arborio rice or medium-grain white rice
3/4 cup Champagne or White wine
1Tsp Fresh Thyme
1/4 cup freshly grated Parmesan
4 spring onions finely cut for garnish
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
In a saucepan, bring the chicken stock to a boil. Keep simmering, since you want to add it hot to the rice.
In another medium saucepan, melt 1 tablespoon of the butter. Add the shallot and cook until soft, about 3 minutes. Add the Arborio rice and stir to coat in the butter. Toast the rice, stirring constantly, for about 3 minutes more. Add thyme. Add the Champagne/White wine and simmer until the liquid has almost evaporated, about 3 minutes. Add 1/2 cup of the simmering broth and stir until almost completely absorbed, about 2 minutes. Continue cooking the rice, adding the broth 1/2 cup at a time, stirring constantly. Allow the broth to be absorbed before adding the broth again. Keep adding broth until the rice is tender but still firm to the bite and the mixture is creamy, about 20 – 25 minutes total. Remove from the heat. Gently stir in the peas, remaining butter, Parmesan, salt, and pepper. Spoon the risotto into serving dishes and garnish with green onion and shrimp over the top of the risotto. Can also add shaved Parmesan. Serve immediately.
12 Large shrimp, cleaned and deviened
1 Tsp Herbes de Provence
1/4 Tsp. crushed red pepper
1 1/2 Tsp. finely chopped garlic
Salt & Pepper
2 Tsp Lemon juice
Marinate shrimp with herbs, red pepper, garlic, salt & pepper, for about 1/2 hour. Heat oil in a frying pan. Add shrimp. Saute till cooked about 5 minutes. Add lemon juice. Serve 3 shrimp on top of the risotto.