Lemony Risotto with Shrimp and Peas

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 485.3
  • Total Fat: 12.5 g
  • Cholesterol: 160.8 mg
  • Sodium: 1,065.2 mg
  • Total Carbs: 61.0 g
  • Dietary Fiber: 3.1 g
  • Protein: 27.8 g

View full nutritional breakdown of Lemony Risotto with Shrimp and Peas calories by ingredient
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adapted from an Epicurious recipe adapted from an Epicurious recipe
Number of Servings: 4


    3 c chicken broth
    2 c water
    1 c frozen baby peas
    1/2 c onion chopped
    1 1/4 c arborio rice
    1/4 c dry white wine
    2 tbsp lemon juice
    3/4 pound shrimp - peeled and deveined
    1 tbsp grated lemon zest
    1/4 c grated parmesan
    2 tbsp chopped fresh basil


-Bring broth and water to a simmer in a separate pot - keep at a low simmer to add to rice as it cooks
-cook onion in 2 tbsp butter until softened (approx 5 minutes)
-add rice - stir constantly for 1 minute
-add wine - stir constantly until liquid is absorbed
-add lemon juice - stir constantly until liquid is absorbed
-add broth 1/2 c at a time, stirring each time until liquid is absorbed and rice is creamy looking before adding more liquid - usually takes around 30 minutes to reach al dente, but sometimes longer. There may be left over broth mixture
-stir in shrimp and let cook (I usually saute them separately and serve them over top of the portion)
-stir in peas, lemon zest, 1 tbsp butter, parmesan cheese, basil and fresh pepper.

Number of Servings: 4

Recipe submitted by SparkPeople user ANDR3AK.

TAGS:  Fish |

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