shrimp risotto with saffon and peas
Yummy creamy risotto
prep time
10 Min
cook time
30 Min
method
Stove Top
yield
4-6 serving(s)
Ingredients
- 2 tablespoons butter
- 1 large shallot diced
- 2 cups arborio rice
- 4 cloves garlic minced
- 1/2 cup dry white wine
- 1/4 teaspoon saffron crushed
- 8 cups seafood stock homemade or store bought
- 1/2 pound peeled deveined shrimp
- 1 cup frozen peas thawed
- 2 tablespoons butter
How To Make shrimp risotto with saffon and peas
-
Step 1warm the seafood stock in a small pot. Keep warm.
-
Step 2Heat the butter in a skillet. Add the shallots and rice and cook about 4 to 6 minutes. Add the garlic and cook another minute. Add the wine and sitr it in and let mostly evaporate.
-
Step 3Add two ladles of seafood stock and saffron. Keep stirring and ladleling in the seafood stock until the rice is al dente and tender. About 25 minutes.
-
Step 4Stir in the shrimp and peas with the last ladle of stock and cook 3 more minutes until shrimp is cooked.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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