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Risotto with peas, corn and shrimp Recipe

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This recipe for Risotto with peas, corn and shrimp, by , is from The Beth and Scott Wedding Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Chuck Case
Added: Sunday, May 31, 2009


Arborio rice (this is essential),
chicken stock,
olive oil,
greens of your choosing,
shredded parmigiano reggiano cheese,
dry white wine,
frozen peas (fresh of course are fine),
frozen corn (fresh of course are fine),
cajun seasoning,
freshly ground pepper,
hot pepper flakes (optional),

Heat 2 cans of chicken stock in a separate pot but do not boil. Put a large stock pot on medium high heat. When you can feel the heat with your hand over the pot, add several teaspoons of olive oil and let warm up. Then, add one chopped onion for a few minutes and then several cloves of chopped garlic. When the onion and garlic are soft, add a cup or two of white wine, reduce the heat to medium, and let the wine be absorbed. When the mixture is pretty dry, put in a little more olive oil and add about two cups of Arborio rice, mix well so the rice is coated with the oil and let the rice heat up.

Using a ladle, add the hot chicken stock a little at a time and let the rice absorb the liquid. Keep stirring. If the stock runs low, add water. Season with Cajun style seasoning and freshly ground pepper. or , if you want, some red pepper flakes. Add frozen peas and frozen corn and mix well. Continue to add the hot stock and let the rice absorb it. Toward the end, add the shrimp (if frozen, unthaw in water) and then some greens—mache is great or some parsley, chopped lettuce, arugula or whatever you have. Make sure the rice is soft and creamy. Add shredded parmigiano cheese, mix well and serve. This will be plenty for 4 to 6 people.. If you have leftovers, reheat in a large skillet with a little olive oil and some water to rehydrate the rice.

Personal Notes:
Personal Notes:
All my recipes are approximate and can be used as guides. Be creative. Use different vegetables and unusual greens. If you don't have or don't like shrimp, use scallops. Leave out both if you want a vegetarian dish. Or you can use a good precooked chicken or turkey sausages (like Aidell's).




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