NUTRITION

SERVINGS

INGREDIENTS

6 oz Shrimp

0.25 cup Arborio rice

0.5 cup Sweet peas

1 tbsp Fresh mint

1 tbsp Shallot

1 clove Garlic

1 cup Chicken bone broth

1 tsp Olive oil

1 tbsp Parmesan cheese

1 tsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Warm the chicken bone broth in a small saucepan over low heat and keep it at a bare simmer.

• 2

  Heat half of the olive oil in a wide skillet over medium heat. Add the shrimp and sauté until pink and opaque, then remove from the pan and set aside.

• 3

  Add the remaining olive oil to the same skillet and sauté the minced shallot and garlic until fragrant and translucent.

• 4

  Stir in the Arborio rice, toasting the grains for about 1 minute until the edges become slightly translucent.

• 5

  Add the warm broth to the rice one ladle at a time, stirring frequently and allowing the liquid to be fully absorbed before adding the next ladle.

• 6

  When the rice is tender but still has a slight bite, stir in the sweet peas and cook for an additional 2 minutes.

• 7

  Fold in the sautéed shrimp, grated parmesan cheese, lemon juice, and chopped fresh mint.

• 8

  Season with sea salt and black pepper, then serve immediately while the risotto is creamy and warm.