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Italian   -   Shrimp And Pea Risotto   adapted from A Fresh Taste of Italy by Michele Scicolone

  • 1 Pound Medium Shrimp
  • 4 Tablespoons Olive Oil
  • 2 Tablespoons Unsalted Butter
  • Salt And Pepper -- to taste
  • 1 Medium Onion -- finely chopped
  • 2 Cloves Garlic -- finely chopped
  • 3 Tablespoons Parsley -- finely chopped
  • 1 Can Plum Tomatoes -- finely chopped
  • 1/2 Cup Dry White Wine
  • 2 Cups Arborio Rice
  • 6 Cups Chicken Broth
  • 1 Cup Peas -- optional
Directions Cut each shrimp into 5 pieces. In large sauce pan heat half butter and half oil add shirmp ancd cook 2 mintues. Season with salt and pepper, remove and set aside. Add remainign oil and butter, saute onion 5 minutes. Add garlic and parsley, cook 1 minutes. Add tomatoes, 2 mins. Add wine, simmer until liquied has evaporated. Add rice, cook 2 minutes. Add 1/2 cup broth. Cook until most of liquid is evaporated. Conitinue adding broth 1/2 cups at a time, stirring constantly for 20 minutes. Add shrimp and peas, cook 1 minutes and serve.
Serves 6
Time to Make 0:00

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