Pea Shoot and Shrimp Risotto

20 Mar

My first attempt at homemade risotto was a success. Adding fresh, crisp, delicious pea shoots to creamy risotto was a home run. A great way to welcome spring!

Time: 30 minutes              Serves: 2

Ingredients


  • Shrimp


  • 1/2 lb raw shrimp, peeled & deveined (I used Jumbo – about 12)
  • 1 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 clove garlic, minced
  • sea salt & black pepper, freshly ground – to taste
  • Risotto


  • 1 1/2 cups chicken stock (keep more on hand, or some water)
  • 1 tbsp olive oil
  • 1 small leek (white and light green parts only), halved & sliced thinly
  • 1/2 cup arborio rice
  • 1/4 cup white wine
  • 4 oz. pea shoots (pea sprouts), roughly chopped
  • 1/4 cup Parmesan cheese, grated

How to make it


  • Shrimp


  • Combine olive oil, lemon juice, garlic, salt & pepper in a bowl. Mix well. Add shrimp & toss. Let sit for about 10-15 minutes, tossing about 2-3 times.
  • Heat broiler. Broil shrimp for about 2 minutes on each side or until just cooked. Serve over risotto.
  • Risotto


  • Bring broth to a boil in a small saucepan, then reduce heat to low & keep warm.
  • Heat olive oil in a medium saucepan/skillet over medium heat. Add leek, season with salt, and cook about 4 minutes – until softened – stirring occasionally.
  • Add rice. Stir to coat & toast for 1-3 minutes. Add wine and cook, stirring, until no liquid remains, about 2-3 minutes. Begin adding broth 1/4 cup at a time, stirring after each addition until most of the liquid is absorbed before adding more. This process takes about 20 minutes in total. Rice should be creamy (not mushy) and slightly firm in the center. If your rice hasn’t become tender enough by this point, add more liquid by 1/4 cup measures using same technique – may use more stock or water. Stir in Parmesan and pea shoots, mix well and remove from heat.
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2 Responses to “Pea Shoot and Shrimp Risotto”

  1. Amy March 28, 2012 at 11:31 pm #

    Hey, thanks for stopping by my blog and leaving such a nice comment. It’s nice to know I’m not the only one overwhelmed by all there is to cook and eat in the world. In response to your question– they are the same type of bread, the 100% whole wheat one. The funny-looking, smaller one is just free form where the boxier, bigger one was baked in a 9 x 5 pan.

    Love the look of your blog as well, and especially this risotto. I love how you paired shrimp with spring vegetables… reminds me that I need to cook more shrimp because I never seem to, sadly enough. Anyway, looking forward to keeping up with your posts in the future. 🙂

    • detroittokyo April 9, 2012 at 4:53 pm #

      Thank you so much for stopping by, Amy! I try to put shrimp on the menu about once a week at our house. I am a HUGE fan of pea shoots (sprouts), which is funny b/c I’m not so fond of peas themselves 😉

      Thanks for the added info about your bread recipe. Is the 9×5 the same size that you would use to cook a quick bread, like banana bread and the like? Or is it a bit larger? The free-form loaf doesn’t look funny, just different. Take care!

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