This Spanish-inspired main-dish risotto is studded with plenty of shrimp and peas. If you happen to have fresh shelled peas on hand, feel free to use them in place of the frozen peas.
- 5 cups seafood stock or bottled clam juice (see Notes)
- 2 tablespoons extra-virgin olive oil
- 1 cup chopped shallots or onion
- 2 cloves garlic, minced
- 1/4 teaspoon crumbled saffron threads (see Notes)
- 1 1/2 cups arborio, carnaroli or other Italian “risotto” rice
- 1/4 teaspoon salt
- 1 cup dry white wine
- 1 pound peeled and deveined raw shrimp (21-25 count, see Notes), chopped
- 1 cup frozen peas, thawed
- 1 cup finely shredded Parmigiano-Reggiano cheese, divided
- 2 tablespoons chopped rinsed preserved lemon peel (optional)
- 1 tablespoon lemon juice
- Freshly ground pepper to taste
- Notes: Bottled clam juice can be very high in sodium. We like Bar Harbor brand, which has 120 mg sodium per 2-ounce serving. Look for it in the canned-fish section or the seafood department of your supermarket.
- The dried stigma from Crocus sativus, saffron adds flavor and golden color to a variety of Middle Eastern, African and European foods. It will keep in an airtight container for several years.
- Both wild-caught and farm-raised shrimp can damage the surrounding ecosystems when not managed properly. Look for shrimp certified by an independent agency, such as Wild American Shrimp or Marine Stewardship Council. If you can’t find certified shrimp, choose wild-caught shrimp from North America—it’s more likely to be sustainably caught. Shrimp is usually sold by the number needed to make one pound. For example, “21-25 count” means there will be 21-25 shrimp in a pound. Size names, such as “large” or “extra large,” are not standardized. In recipes calling for a specific count, order by the count (or number) per pound to be sure you’re getting the size you want.
Bring the stock (or clam juice) to a simmer in a medium saucepan over medium-high heat. Reduce the heat so it remains steaming, but is not simmering.
Heat the oil in a Dutch oven over medium-low heat. Add the shallots (or onion) and cook, stirring occasionally, until softened, about 2 minutes. Add the garlic and saffron and cook, stirring, until fragrant, about 30 seconds. Add the rice and salt and stir to coat.
Stir 1/2 cup of the hot liquid and a generous splash of wine into the rice. Cook, stirring frequently, until the liquid has been absorbed. Continue to cook on medium-low, adding hot liquid in 1/2-cup increments followed by a splash of wine, and stirring frequently after each addition, until most of the liquid is absorbed. With your last addition, stir in the shrimp and peas. Stir until the liquid is absorbed and the shrimp is just cooked through, about 4 minutes. The risotto is done when you’ve used all the hot liquid and wine and the rice is creamy and just tender, 25-35 minutes total.
Remove from the heat; stir in 3/4 cup cheese, preserved lemon (if using), lemon juice and pepper. Serve sprinkled with the remaining 1/4 cup cheese.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
417 calories; 10g total fat; 3g total saturated fat; 125mg cholesterol; 864mg sodium; 46g carbohydrates; 2g fiber; 27g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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