Stovetop, Pot (small), Pot (large)
Peel & mince the shallot.
Add a drizzle of olive oil to a pot over medium heat. Add the shallots. Sauté for 3 min.
Keep the veggie stock hot in a small pot over low heat.
Add the rice & white wine to the shallots. Season with salt & pepper. Stir constantly until the wine is absorbed. Reduce the heat to medium-low.
Add a ladleful of broth to the pot. Stir until it's absorbed. Repeat with the remaining broth. After 15-20 min, the rice should be cooked & creamy. Use more or less liquid as needed.
Add the shrimp & peas. Cook for 3-5 min.
Garnish with parmesan cheese.
Season with salt & pepper. Serve & enjoy!
Average estimated amount for one serving
On average, one serving of the recipe "Shrimp & Pea Risotto" contains 479 Energy, 9 g of Fat, 64 g of Carbohydrates, 26 g of Protein, 3 g of Fiber.