NUTRITION

SERVINGS

INGREDIENTS

8 oz Shrimp

0.25 cup Arborio rice

0.5 cup Green peas

1.5 cup Vegetable broth

1 tbsp Shallot

1 tsp Olive oil

1 tbsp Fresh mint

1 tsp Lemon zest

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Lemon juice

PREPARATION

• 1

  In a small saucepan, bring the vegetable broth to a low simmer.

• 2

  Heat olive oil in a medium skillet over medium heat and sauté the minced shallot until translucent.

• 3

  Add the Arborio rice to the skillet, stirring for 1 minute to lightly toast the grains.

• 4

  Add the simmering broth one ladle at a time, stirring frequently until the liquid is absorbed before adding more.

• 5

  While the rice cooks, season the shrimp with half the salt and pepper, then sear in a separate non-stick pan for 2 minutes per side until opaque.

• 6

  When the rice is nearly tender (about 15-18 minutes), stir in the sweet peas and cook for 2 more minutes.

• 7

  Remove the risotto from heat and fold in the fresh mint, lemon zest, lemon juice, and remaining salt and pepper.

• 8

  Plate the creamy risotto and top with the sautéed shrimp.