Risotto with Sautéed Shrimp, Peas and Fresh Herbs

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Ingredients

6 cups chicken or vegetable stock
2 tablespoons grapeseed oil
1 pound raw shrimp, peeled and deveined
Salt and pepper to taste
2 tablespoons butter
1 onion, small dice
2 cloves garlic, minced
1 cup arborio rice
1 cup white wine
1/2 cup frozen peas, defrosted
2 tablespoons fresh delicate herbs of your choice, rough chopped (see note, below)
1/2 cup parmesan cheese, grated
1 tablespoon cold butter
Salt and pepper to taste

1
Heat the stock in a saucepan, and keep over low heat while preparing the risotto base.
2
Heat a heavy, wide pan over medium-high heat, and add the grapeseed oil. Season the shrimp
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with salt and pepper to taste, and sear in the hot pan until just golden brown on the first side, 2
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to 3 minutes. Flip and continue to cook an additional minute. Set aside on a plate.
5
Reduce the heat to medium, and add the butter. Gently sauté the onions until tender. Add the
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garlic and cook an additional minute. Stir in the rice and toast for 3 to 4 minutes or until lightly
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golden brown.
8
Deglaze with the wine, scraping free the browned bits of fond from the bottom of the pan, and
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reduce until the pan is dry.
10
Pour in the heated stock one ladleful at a time, stirring often, until the rice has absorbed the
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liquid. Continue in this fashion until the rice is al dente.
12
Stir in the sautéed shrimp and peas and cook until heated through, about 2 minutes.
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Remove from the heat and stir in the herbs, parmesan cheese and butter.
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Season with salt and pepper to taste, and serve right away.
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Note: Parsley, basil and chives are all great options. If you use dill and or tarragon, reduce the quantity to 1 tablespoon as these herbs are stronger in flavor.