Risotto and Shrimp Risola
From lacrenshaw 15 years ago
- 40 minutes to make
- Serves 8
I think this recipe is from an old Bertolli Olive oil magazine ad. The first risotto I ever attempted, it still rates high honors in our house.
Ingredients
- 2 tablespoons olive oil shopping list
- 2 tablespoons diced onion shopping list
- 1 1/4 cups arborio rice shopping list
- 1/3 cup white wine shopping list
- 5 cups (approximately) chicken stock, at the simmer shopping list
- 12 ounces shrimp, peeled and deveined shopping list
- 1 cup of peas OR snow peas shopping list
- 1 teaspoon lemon zest (I use more) shopping list
- 1 tablespoon lemon juice shopping list
- 1/2 teaspoon salt shopping list
- pepper to taste shopping list
How to make it
- Heat 1 tablespoon of the olive oil in a large skillet.
- Saute onion.
- Add rice to pan.
- Stir to coat with oil.
- Add wine and heat to boiling until almost evaporated.
- Stir in 1 cup of chicken stock, stirring constantly, until dissolved.
- Continue adding stock a cup at a time, stirring constantly.
- With the last cup of stock add the shrimp, peas and lemon zest.
- Cook, uncovered, stirring for 5 to 8 minutes until stock is absorbed and the shrimp cooked.
- The dish should be moist and creamy.
- Add remaining 1 tablespoon olive oil, lemon juice, salt and pepper.
People Who Like This Dish 3
- juels Clayton, NC
- minitindel THE HEART OF THE WINE COUNTRY, CA
- yardsailor Seekonk, MA
- binky67 Ellicott City, MD
- lacrenshaw Horsham, PA
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The Rating
Reviewed by 3 people-
this sounds like a recipe out a 5-star restaurant! love the ingredient combo in this!
juels
in Clayton loved it
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I love risotto i just cant have shellfish im allergic to iodine hahaha.but my son will love this
minitindel
in THE HEART OF THE WINE COUNTRY loved it
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