Shrimp Risotto with Peas

By Daventry

Ingredients

• 1/2 lb. Shrimp
• 2 Tbsp Butter
• 1 Small Onion, finely chopped
• 3 Large Minced Garlic Cloves
• 1 Cup Short-Grain Rice
• 1 Cup Apple Juice
• 1/4 tsp Salt
• 1/4 tsp Cayenne
• 10 oz Chicken Broth
• 3 1/2 Cups Water
• 1 Cup Peas
• 1/2 Cup Parmesan Cheese
• 1/2 Cup Chopped Parsley

Preparation

Step 1

Heat 1 Tbsp butter in a large saucepan over medium heat. Add onion and garlic. Saute, stirring often until onion has softened, about 3-5 minutes. Add remaining butter and rice. Stir until rice is translucent, about 2 minutes. Add 1/2 cup apple juice, salt and cayenne and stir until absorbed. Add remaining apple juice, stirring until absorbed. Add broth, 1/4 at a time, stirring until absorbed. Add 1/4 cup water, stirring until absorbed and the add rest of water. Stir and continue cooking for approximately 35-40 minutes. When rice is almost tender, very creamy and still soupy, stir in shrimp and peas. Continue stirring often until shrimp is cooked and peas are hot, about 5 minutes. Stir in cheese and parsley.

This goes great with my garlic cheese buttermilk biscuits.