Contrary to popular belief, my children do not eat everything! Like most kids, they’re not big fans of green veggies, such as green beans, and of course, peas!
I can also tell you that when I prepare this risotto all (baby) rules go out the window…they gobble this up, peas and all!
Risotto is so versatile…it seems as if you can throw in any ingredient lingering in your pantry or fridge and create a culinary masterpiece. Of course, you do need to know the ropes when it comes to making risotto. Having said that, don’t fret! It’s not as difficult (demanding, yes-if you don’t enjoy standing by the stove) as you might think!
All you have to do is follow a few simple rules:
1) Maintain the heat on medium-low to low (depending on your stove).
2) Continuously stir the rice to avoid it from burning or sticking to the pan.
3) Only add warmed broth and add slowly (a few ladles at a time).
For me personally, the wait (and the effort) is worth the while! I recently came up with this combo and the result was delicious. The peas add a crunchy, fresh bite to the rich and creamy rice, and the shrimp is an ideal addition of protein to this dish.
Shrimp Sweet Pea Pesto Risotto
: 4 servings
Contrary to popular belief, my children do not eat everything! Like most kids, they’re not big fans of green veggies, such as green beans, and of course, peas! I can also tell you that when I prepare this risotto all (baby) rules go out the window…they gobble this up, peas and all! Risotto is so …
2-3 garlic cloves, finely diced (or halved and removed before serving)
1 cup frozen sweet peas, thawed
500 grams raw shrimp
2 tbs. basil pesto
1 tbs. butter (optional)
2-3 tbs. freshly chopped parsley for garnish
Parmesan cheese for garnish, quantity as desired
salt and pepper to taste
In a large frying pan, heat 1 tablespoon of oil for 1-2 minutes on medium-high heat. Add the shrimp and saute for about 2 minutes per side or until lightly browned and pink in colour. Remove immediately from the frying pan and set aside.
In the meantime, heat the broth on medium heat a separate small pot until just boiling. *DO NOT remove from the heat! Adding cold broth will only increase the cooking time of the rice!
Reduce the heat to medium-low for a few minutes then add 1 tablespoon of olive oil to the pan. Add the garlic and onions and saute for 5-7 minutes or until translucent.
Add the rice and cook for about 2 minutes, stirring constantly to coat all the rice. Add 1-2 ladles of broth and stir into the rice. Once the rice has soaked up the liquid add another ladle or two of broth and continue this process for about 25-30 minutes or until the rice is just “al dente” (meaning it still has a bite to it and is not mushy!)
*Be sure to stir the rice every few minutes to avoid it from burning or sticking to the pan.
During the last few minutes add the peas and pesto and stir to combine and heat through.
Return the shrimp to the pan and stir to combine.
If desired, add a dollop of butter (and/or some more extra virgin olive oil) to the risotto-it gives it a nice shine and adds another level of flavour!
Serve immediately garnished with freshly chopped parmesan.