Risotto With Shrimp And Peas Recipe

Ingredients

1.5 lb deveined shrimp

Sea salt and pepper

1 tangerine or orange, zested and squeezed

2 tbsp butter or olive oil

1 large shallot, minced

3 garlic cloves, minced

2 cups arborio rice

1 cup white wine

4 cups chicken or vegetable stock

3/4 lb fresh or frozen peas

1/2 cup grated parmesan or romano

Preparation

Using non-stick skillet on medium heat, add shrimp and cook without moving for 45 seconds; flip and cook on the other side for 45 seconds. Add salt, pepper, half of citrus zest and juice, coat shrimp and remove from heat.

Add the oil to a large sauce pan on medium high heat. Add shallots and cook until translucent. Add garlic and cook another 1 - 2 minutes.

Toast rice by adding to shrimp and garlic. Add white wine and continue stirring until absorbed.

Put stock in separate pan and bring to a simmer. Add by cupfuls to rice, stirring after each addition until absorbed and rice is al dente, 20 - 25 minutes. Add shrimp, peas and cheese, stirring until heated through. Sprinkle with orange zest.