So we had some shrimps in the freezer, and our staple - frozen peas. What's better to do with peas and shrimps than risotto? This dish is actually not complicated so much as tedious. Risotto requires fairly constant stirring and attention to make it creamy.
Here is what you will need:
1/2lb shrimp cut into chunks
1 cup arborio rice
4 cups chicken stock
1/2 cup frozen petite peas
flat leaf parsley for garnish
6 cloves garlic
3 shallots chopped up
1 Tablespoon butter
1 Tablespoon olive oil
salt & pepper to taste
First rinse, peel & cut up your shrimp. Set aside.
Melt the butter and olive oil over medium heat in your pan with the shallots and garlic.
Put the rice in the pan and toast until it's browned.
Once your rice is golden and smells nutty, ladle in about 2 ladles full of your broth and stir constantly until it is absorbed.
Once it's absorbed, ladle in some more. Keep doing this....ladle and stir until the rice fully cooked and is creamy (not mushy). You may or may not use all of your stock.
Once the rice is thoroughly cooked, toss in some cheese and the shrimps keep stirring until the shrimps turn pink.
Then pour in your peas and stir until they are heated up.