YOUR SOLIN GENERATED RECIPE
Sweet Pea and Mint Risotto with Sautéed Shrimp
Arborio rice simmered into a creamy base with vibrant sweet peas and fresh mint, topped with succulent sautéed shrimp for a bright, protein-packed finish.
INGREDIENTS
6 oz Raw shrimp
0.25 cup Arborio rice
0.5 cup Frozen sweet peas
1.5 cup Low-sodium vegetable broth
0.5 tbsp Extra virgin olive oil
0.5 oz Grated parmesan cheese
1 tbsp Fresh mint leaves
1 clove Garlic
1 tbsp Shallot
0.25 tsp Sea salt
0.25 tsp Black pepper
1 tsp Lemon zest
PREPARATION
In a small pot, bring the vegetable broth to a low simmer and keep it warm throughout the cooking process.
Heat half of the olive oil in a wide skillet over medium heat and sauté the shrimp with a pinch of salt and pepper until pink and opaque, then remove and set aside.
In the same skillet, add the remaining olive oil and sauté the finely minced shallot and garlic until soft and fragrant.
Add the arborio rice to the skillet, stirring constantly for 2 minutes to lightly toast the grains until the edges become translucent.
Begin adding the warm broth one ladle at a time, stirring frequently and allowing each portion of liquid to be fully absorbed before adding the next.
When the rice is nearly tender and the mixture is creamy, stir in the frozen sweet peas and lemon zest, cooking for another 2 minutes.
Remove the skillet from the heat and fold in the grated parmesan cheese and chopped fresh mint leaves.
Gently stir the cooked shrimp back into the risotto and season with the remaining sea salt and black pepper before serving immediately.