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EatingWell


10
3
What's This?
Serving size 6
Prep Time
Total Time

Ingredients

5 cup seafood stock or bottled clam juice (see notes)2 Tbsp extra virgin olive oil1 cup chopped shallots or onion2 cloves garlic, minced¼ tsp crumbled saffron threads (see notes)1 ½ cup arborio, carnaroli or other Italian ¼ tsp salt1 cup dry white wine1 lb peeled and deveined raw shrimp (21-25 count; see notes), chopped1 cup frozen peas, thawed1 cup finely shredded Parmigiano-Reggiano cheese, divided2 Tbsp chopped rinsed preserved lemon peel (optional)1 Tbsp lemon juice freshly ground pepper to taste

Directions

1. Bring stock (or clam juice) to a simmer in a medium saucepan over medium-high heat. Reduce the heat so it remains steaming, but is not simmering.

2. Heat oil in a Dutch oven over medium-low heat. Add shallots (or onion) and cook, stirring occasionally, until softened, about 2 minutes. Add garlic and saffron and cook, stirring, until fragrant, about 30 seconds. Add rice and salt and stir to coat.

3. Stir 1/2 cup of the hot liquid and a generous splash of wine into the rice. Cook, stirring frequently, until the liquid has been absorbed. Continue to cook on medium-low, adding hot liquid in 1/2-cup increments followed by a splash of wine, and stirring frequently after each addition, until most of the liquid is absorbed. With your last addition, stir in shrimp and peas. Stir until the liquid is absorbed and the shrimp is just cooked through, about 4 minutes. The risotto is done when you’ve used all the hot liquid and wine and the rice is creamy and just tender, 25 to 35 minutes total.

4. Remove from the heat; stir in 3/4 cup cheese, preserved lemon (if using), lemon juice and pepper. Serve sprinkled with the remaining 1/4 cup cheese.

Notes: Bottled clam juice can be very high in sodium. We like Bar Harbor brand, which has 120 mg sodium per 2-ounce serving. Look for it in the canned-fish section or the seafood department of your supermarket.

The dried stigma from Crocus sativus, saffron adds flavor and golden color to a variety of Middle Eastern, African and European foods. Find it in the spice section of supermarkets, gourmet shops or at tienda.com. It will keep in an airtight container for several years.

Both wild-caught and farm-raised shrimp can damage the surrounding ecosystems when not managed properly. Look for shrimp certified by an independent agency, such as Wild American Shrimp or Marine Stewardship Council. If you can’t find certified shrimp, choose wild-caught shrimp from North America—it’s more likely to be sustainably caught. Shrimp is usually sold by the number needed to make one pound. For example, “21-25 count” means there will be 21 to 25 shrimp in a pound. Size names, such as “large” or “extra large,” are not standardized. In recipes calling for a specific count, order by the count (or number) per pound to be sure you’re getting the size you want.

Nutrition Facts

Provided by: EatingWell

Per Single Serving / Serves 6 Total

  • Calories 417
  • Calories from fat 90
  • Total Fat 10gm 15%
  • Sodium 864mg 36%
  • Total Carbohydrates 46gm 15%
  • Fiber 2gm 8%
  • Protein 27gm
  • Cholesterol 125mg 42%
*

Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Tags: Main Dish, Dinner, Gluten Free, Healthy, Low Fat, Shellfish, Vegetable, Fruit, Shrimp, Rice, Italian, Easy, Entertaining, Spring, Summer, Fall, Winter

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