NUTRITION

SERVINGS

INGREDIENTS

6 oz Shrimp

0.25 cup Arborio rice

0.5 cup Frozen sweet peas

1.5 cup Chicken bone broth

1 tsp Extra virgin olive oil

1 tbsp Parmesan cheese

1 tbsp Fresh mint

1 tbsp Shallot

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Lemon juice

PREPARATION

• 1

  In a small saucepan, bring the chicken bone broth to a very gentle simmer over low heat.

• 2

  Heat the olive oil in a separate medium saucepan over medium heat and sauté the minced shallot and garlic until translucent and fragrant.

• 3

  Add the Arborio rice to the pan, stirring constantly for 1 minute to toast the grains until the edges become slightly translucent.

• 4

  Begin adding the warm broth one ladle at a time, stirring frequently and waiting for the liquid to be fully absorbed before adding the next ladle.

• 5

  Once the rice is nearly tender, approximately 15 minutes into the process, stir in the frozen sweet peas and the shrimp.

• 6

  Continue to stir and cook for another 3 to 4 minutes until the shrimp are pink and opaque and the rice has reached a creamy consistency.

• 7

  Remove the pan from the heat and fold in the parmesan cheese, chopped fresh mint, sea salt, black pepper, and lemon juice.

• 8

  Serve immediately while the risotto is hot and the flavors are bright.