Shrimp and Pea Risotto

• frozen baby peas1 1⁄2 cups
• shrimp (frozen raw , peeled)1 lb
• lemon, juiced (optional)↗1
• canned chicken stock↗3 pints
• olive oil↗1 tablespoon
• medium onions, finely chopped↗2
• cloves garlic, finely chopped↗2 cloves
• head celery, finely chopped↗1⁄2
• arborio rice↗2 cups
• salt and pepper
• butter↗1⁄2 cup
• grated parmesan cheese1⁄2 cup

Step-by-step instructions

1. 1

   Heat stock.

2. 2

   In a separate fry pan heat the olive oil.

3. 3

   Add onion, garlic and celery and slowly fry for about 3 minutes.

4. 4

   Add rice to veggies Season with s& p and turn up the heat.

5. 5

   As the rice begins to fry, stir it.

6. 6

   After a minute it will look slightly translucent Add your first ladle of hot stock and a 1/8 tsp.

7. 7

   salt.

8. 8

   Turn down the heat to a simmer.

9. 9

   Keep adding ladles of stock for 15 minutes, stirring and allowing liquid to be absorbed before adding the next.

10. 10

    Add stock until the rice is soft but firm Remove from the heat.

11. 11

    Add butter and Parmesan Stir gently.

12. 12

    Place lid on pan and allow to sit for 2 to 3 minutes.

13. 13

    Add shrimp and peas and simmer for 1 minute.

14. 14

    S& P to taste Serve with a bit of olive oil drizzled over the top.