The Pioneer Woman Tasty Kitchen
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Lemon Risotto with Snow Peas and Shrimp

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Level: Easy

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Description

Made with Carnaroli Rice rather than Arborio for a creamier, more tender risotto.

Ingredients

  • 1 whole Lemon
  • 6 whole Wild Caught Shrimp
  • 1 Tablespoon +2 Teaspoons Lemon Olive Oil (or Sub Plain, Divided Use)
  • ½ cups Chopped Onion
  • 1 cup Carnaroli Rice
  • ½ cups White Wine
  • 3 cups Broth, Warmed
  • 1 pinch Salt To Taste (depending On The Sodium Content Of Your Broth)
  • 1 cup Or Big Handful Of Snow Peas

Preparation

Zest the lemon, cut it in half and remove the seeds. Peel, wash and clean the shrimp. Put the broth in a saucepan to warm it up. Put the shrimp in a bowl and squeeze one half of the lemon on the shrimp and set aside.

In a heavy pot or cast iron frying pan, warm 1 tablespoon of oil on a medium low heat. Saute the onion until soft.
Add the rice, stir and saute for 2 minutes. Add the wine and stir until it’s absorbed. Add 1 cup of the warmed broth, stir and simmer until the broth is absorbed.

While the risotto is simmering, heat the 2 teaspoons of oil in a second frying pan on a medium heat. Add the shrimp and saute on each side until cooked (when they turn pink). Remove from heat. Set aside.

Add the second cup of broth to the risotto, stir and simmer until it’s absorbed. Add the third cup of broth (or water) and simmer until not quite absorbed. Add the snow peas and stir and cook for 3 minutes more.
Turn off the heat and add a little salt to taste.

Sprinkle the lemon zest over the rice. Squeeze the remaining half of the lemon over the rice and stir. Plate the rice and top with the shrimp. Serve immediately.

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