Recipe: Shrimp and Pea Risotto (using garlic and lemon zest)

SHRIMP AND PEA RISOTTO
"To make this a supereasy weeknight meal option, use frozen devenied zipperback shrimp. All you have to do is defrost them under cold water and pop off the shells."



1 tbsp extra-virgin olive oil
1 onion, finely diced
2 cloves garlic, minced
1 tsp grated lemon zest
1/4 tsp each salt and pepper
1 cup uncooked arborio rice or other short-grain rice
1/4 cup dry white wine or sodium-reduced chicken broth
2 1/2 cups hot sodium-reduced chicken broth
10 oz peeled deveined large raw shrimp
1 cup frozen peas or frozen shelled edamame
2 tbsp chopped fresh mint or parsley

In large saucepan, heat oil over medium heat; fry onion, garlic, lemon zest, salt and pepper, stirring occasionally, until softened, about 3 minutes.

Add rice, stirring to coat. Add wine; boil until evaporated, about 1 minute

Stir in broth and bring to boil. Reduce heat to low; cover and simmer, stirring once, for 10 minutes. Stir vigorously for 15 seconds. Simmer, covered, for 5 minutes.

Stir in shrimp and peas; simmer, covered, until shrimp are pink, peas are tender and rice is creamy and slightly firm to the bite, about 3 minutes. Sprinkle with mint.

Makes 4 servings

PER SERVING: about 338 cal, 22 g pro, 5 g total fat (1 g sat. fat), 49 g carb, 3 g fibre, 108 mg chol,652 mg sodium. % RDI: 6% calcium, 21% iron, 11% vit A, 10% vit C, 15% folate.

Used by permission to Recipelink.com from Random House
Adapted from source: Canadian Living: Make It Tonight by Canadian Living Test Kitchen