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spring shrimp risotto recipe

Spring Shrimp Risotto

Chrissy
Spring shrimp risotto borrows the flavours of the season, with sweet peas, salty prosciutto and arugula.
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Cook Time 20 minutes
Course Main Course
Cuisine Italian
Servings 4

Ingredients
  

  • 1 shallot thinly sliced
  • 2 cloves garlic minced
  • 1 TB unsalted butter
  • 1 cup Arborio rice
  • ½ cup medium-dry white wine
  • 2 ½ cups seafood or veggie stock
  • ½ cup frozen peas
  • 1 cup arugula
  • 2 TB chopped fresh parsley
  • 1 pound shrimp, peeled and deveined
  • 2 ounces prosciutto, sliced into ribbons
  • ½ cup grated Parmesan cheese
  • 1 lemon, zested
  • 1 tsp crushed red pepper
  • ½ tsp black pepper
  • ½ tsp salt

Instructions
 

  • In a deep pot, heat the stock over medium low heat.
  • In a large, somewhat deep skillet, melt the butter over medium high heat. Add the garlic and shallots and soften, about 3-4 minutes. Add the rice and cook for another 2. Add the wine and cook until all is evaporated.
  • Add in the hot stock, 1 cup at a time, stirring for a minute between each addition (this will help bring out the starches and make it creamy). Total cooking time will be about 18 minutes. Keep adding stock each time the mixture becomes dry around the edges.
  • When the rice is cooked until it has just a bit of a bite (al dente), stir in the lemon juice, parsley, arugula, shrimp, peas and a little bit of stock. Cover and let the shrimp cook until pink, and the arugula has wilted. Season with salt and pepper and fold in the prosciutto. Serve immediately.