Ingredients
4 c. low-sodium chicken broth
2 c. water
2 tbsp. extra-virgin olive oil
1/4 c. freshly chopped parsley, divided
2 cloves garlic, minced
1 tsp. lemon zest, plus 1 tbsp. juice
1 tsp. hot sauce
Kosher salt
Freshly ground black pepper
1 lb. peeled, tail-on large shrimp
4 tbsp. butter, divided
2 large shallots, minced (about 1/2 cup)
1 1/2 c. arborio rice
3/4 c. dry white wine
2 tbsp. tomato paste
1 c. frozen peas
1/2 c. freshly grated Parmesan, plus more for serving
Preparation
Step 1In a medium saucepan, bring broth and water to a simmer over medium-high heat. Reduce heat to low and cover pan to keep warm.Step 2Meanwhile, in a medium bowl, whisk oil, 2 tablespoons of the parsley, garlic, lemon zest, hot sauce, and ¼ teaspoon each salt and pepper. Add shrimp, and toss to coat. (Shrimp can be cooked right away or marinated for up to 1 hour in the refrigerator.)Step 3Heat a large, high-sided skillet, over medium heat. Add marinated shrimp in an even layer and cook, turning halfway through, until just cooked and opaque, about 4 minutes. Transfer shrimp to a plate.Step 4To the same skillet, over medium heat, add 2 tablespoons butter and all the shallots. Cook, stirring occasionally, until softened, about 2 minutes. Add rice, and cook, stirring, until lightly toasted, about 1 minute. Pour in wine and cook, stirring until most of the wine is absorbed, about 4 to 5 minutes. Add tomato paste and cook, stirring, about 1 minute more.Step 5Ladle in about 1 cup of warm broth/water mixture, and cook, stirring constantly, until almost absorbed, adding more broth about 1 cup at a time, and stirring now frequently until rice is al dente, about 20 minutes.Step 6Add peas and cook, stirring until peas are warmed, about 1 minute. Remove pan from heat, and stir in lemon juice, remaining 2 tablespoons of butter, and Parmesan. Top risotto with shrimp, and garnish with the remaining 2 tablespoons parsley and more Parmesan.
Have you tried this yet? Let us know how it went in the comments below!
