shrimp risotto with saffon and peas
Yummy creamy risotto
yield
4 -6
prep time
10 Min
cook time
30 Min
method
Stove Top
Ingredients For shrimp risotto with saffon and peas
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2 Tbspbutter
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1 lgshallot diced
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2 carborio rice
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4 clovegarlic minced
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1/2 cdry white wine
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1/4 tspsaffron crushed
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8 cseafood stock homemade or store bought
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1/2 lbpeeled deveined shrimp
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1 cfrozen peas thawed
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2 Tbspbutter
How To Make shrimp risotto with saffon and peas
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1warm the seafood stock in a small pot. Keep warm.
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2Heat the butter in a skillet. Add the shallots and rice and cook about 4 to 6 minutes. Add the garlic and cook another minute. Add the wine and sitr it in and let mostly evaporate.
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3Add two ladles of seafood stock and saffron. Keep stirring and ladleling in the seafood stock until the rice is al dente and tender. About 25 minutes.
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4Stir in the shrimp and peas with the last ladle of stock and cook 3 more minutes until shrimp is cooked.
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