Monday night called for a quick prep dinner.I always keep arborio rice and chicken stock on hand and usually frozen shrimp and peas as well. These ingredients, combined with with peas from the Farmers Market were the makings for a risotto.
Combined with a simple mesclun salad and a glass of wine, this effortless dinner was ready in 20 minutes. Clean-up was simple too. Keep the basics on hand and remember this recipe when you are short on time but want a delicious, and nutritious dinner. Here's the recipe.
Risotto with Shrimp and Peas
4 cups fish or chicken stock ( you could use vegetable stock if you wish)
1 Tablespoon olive oil
1/2 cup chopped onion or green onion
1 cup arborio rice (it must be arborio)
1/2 cup dry white wine
1/2 - 1 cup fresh or frozen peas
1/2 pound shelled, deveined, raw shrimp ( fresh or thawed)
salt and pepper to taste
1/2 cup grated Parmigiano-Reggiano, optional
1/2 -1 teaspoon grated lemon zest*
In a large saucepan, simmer stock. In a heavy-bottomed pot, heat oil. Add onion, and saute until it softens. Add rice, and stir to coat. Add the wine, and cook until liquid is absorbed.
Add one cup simmering stock to rice. Stirring often, cook over medium-low heat until liquid is absorbed. Repeat with second cup, and continue cooking, stirring often. Repeat with third cup.
As rice becomes soft, but firm, add last cup of stock. If peas are large, add them and cook about 4 minutes. Then add shrimp. If peas are small and tender, add them along with shrimp. Cook shrimp just 3 or 4 minutes. Season with salt and pepper. Add zest if desired. Top with grated cheese.
Yield: 2-3 servings.
*the lemon zest will brighten the dish