1pound(340g)fresh shrimppeeled and deveined (tails off)
1small oniondiced
2clovesgarlicminced
1cup(200g)Arborio rice
¼cup(59ml)dry white wine
3cups(710ml)low sodium vegetable broth or chicken broth
⅓cup(48g)frozen peasthawed
Juice of half a lemon
Instructions
In a small bowl, toss shrimp in 2 tablespoons of olive oil and season with salt and pepper. In a dutch oven (or large stockpot), add the shrimp and cook on medium high heat until they're opaque in the center, browned on the outside, about 3 minutes. Remove from heat and place shrimp and juices in a bowl. Set aside.
In the same pot, add 2 more tbsp. of olive oil and cook the onion and garlic until fragrant and translucent, 3-4 minutes. Add the Arborio rice and slightly toast the outside of it, stirring constantly. Gently add the white wine and cook it down until most have been absorbed by the rice, about 2-3 minutes, stirring often. Add the chicken broth, ½ cup at a time while stirring often and seeing that the rice has absorbed it. Continue adding ½ cup more broth and repeating until rice is not taking on any more liquid and is cooked creamy, tender, and has a slight bite to it. Note: you may not use all the chicken broth.
Add the peas, stir to incorporate, then add the shrimp. Season with salt and pepper, to taste.
Juice half a lemon on top of the risotto before serving, then stir to combine.