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Risotto with Peas and Shrimp

Yield 6 servings (serving size: 1 cup)

Ingredients

  • 2 (8-ounce) bottles clam juice
  • 3 cups water
  • 1 tablespoon olive oil
  • 1/4 cup minced shallots
  • 1 1/2 cups uncooked Arborio rice or other short-grain rice
  • 1/3 cup dry white wine
  • 3/4 pound medium shrimp, peeled and deveined
  • 1 cup (1/2-inch) diagonally sliced snow peas
  • 1 cup shelled green peas (about 3/4 pound unshelled green peas)
  • 1/4 cup (1 ounce) grated fresh Parmesan cheese
  • 1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried thyme
  • 1 teaspoon grated lemon rind
  • 1/4 teaspoon black pepper

Nutrition Information

  • calories 302
  • caloriesfromfat 14 %
  • fat 4.6 g
  • satfat 1.3 g
  • monofat 2.2 g
  • polyfat 0.6 g
  • protein 16.1 g
  • carbohydrate 47.3 g
  • fiber 2.3 g
  • cholesterol 68 mg
  • iron 4.2 mg
  • sodium 306 mg
  • calcium 111 mg

How to Make It

  1. Bring clam juice and water to a simmer in a medium saucepan (do not boil). Keep warm over low heat.

  2. Heat oil in a large saucepan over medium heat; add shallots, and cook 1 minute. Add rice; cook 1 minute, stirring constantly. Stir in wine; cook 1 minute. Stir in 1/2 cup juice mixture; cook 2 minutes or until liquid is nearly absorbed, stirring constantly. Add remaining juice mixture, 1/2 cup at a time, stirring constantly until each portion of juice mixture is absorbed before adding the next (about 20 minutes total). Stir in shrimp, snow peas, and green peas; cook 4 minutes or until shrimp are done, stirring constantly. Remove from heat; stir in cheese and remaining ingredients.