Stovetop, Pot (small), Pot (large), Knife
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!
View nutritional information
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
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.