shrimp risotto with saffon and peas

blentz8 avatar
By barbara lentz
from beulah, MI

Yummy creamy risotto

serves 4-6
prep time 10 Min
cook time 30 Min
method Stove Top

Ingredients For shrimp risotto with saffon and peas

  • 2 Tbsp
    butter
  • 1 lg
    shallot diced
  • 2 c
    arborio rice
  • 4 clove
    garlic minced
  • 1/2 c
    dry white wine
  • 1/4 tsp
    saffron crushed
  • 8 c
    seafood stock homemade or store bought
  • 1/2 lb
    peeled deveined shrimp
  • 1 c
    frozen peas thawed
  • 2 Tbsp
    butter

How To Make shrimp risotto with saffon and peas

  • 1
    warm the seafood stock in a small pot. Keep warm.
  • 2
    Heat 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.
  • 3
    Add 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.
  • 4
    Stir in the shrimp and peas with the last ladle of stock and cook 3 more minutes until shrimp is cooked.

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