Risotto with Nordic Shrimp and Green Peas

Preparation

• • In a pot, bring the chicken broth to a boil. Simmer gently.
  • In a large pot over high heat, sauté the shrimp and garlic in 1 tbsp of the butter for 1 minute. Drain the shrimp, keeping the cooking juices. Set the shrimp aside. Add the cooking juices to the chicken broth.
  • In the same large pot, soften the onion in the remaining butter. Add the rice and cook for 1 minute, stirring to coat the grains in the butter. Add the wine and let reduce until almost dry.
  • Over medium heat, add the hot chicken broth, about 1 cup (250 ml) at a time, stirring frequently until the liquid is completely absorbed before adding more broth. Cook for 18 to 22 minutes or until the rice is al dente. Add the peas and shrimp at the end of the cooking time. Add more broth as needed.
  • Remove from the heat. Add the Parmesan and mix well until creamy. Season with salt and pepper. Add the parsley and mix to combine. Serve the risotto in shallow bowls and sprinkle with Parmesan. Serve immediately.