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.