Shrimp and Spring Vegetable Risotto

Recipe Ingredients

3 tablespoons	45ml	Unsalted butter
3 tablespoons	45ml	Fruity olive oil
1/2 cup	73g / 2.6oz	Chopped scallion, white part only
2		Celery stalks - peeled, chopped
1/2 cup	20g / 0.7oz	(packed) chopped flat-leaf parsley
2 cups	320g / 11oz	Ambra rice
4 cups	948ml	Fish Broth, Clam Broth, Chicken Broth
		Or canned chicken broth
3/4 lb	340g / 11oz	Asparagus - trimmed, peeled,
		And cut into 2" lengths
1 lb	454g / 16oz	Medium shrimp - peeled, deveined,
		And cut in half crosswise
3/4 cup	177ml	Shelled fresh peas or frozen tiny peas - defrosted in a sieve
		Under warm running water
1 teaspoon	5ml	Kosher salt - (to 2 tspns)
1/2 teaspoon	2.5ml	Freshly-ground black pepper
1/4 cup	36g / 1.3oz	Chopped scallion, green part only
1/2 cup	73g / 2.6oz	Freshly-grated Parmesan cheese

Recipe Instructions

Heat butter and oil in a 14- by 11- by 2-inch dish, uncovered, at 100 percent for 3 minutes. Add scallion whites, celery, parsley, and rice and stir to coat. Cook, uncovered, at 100 percent for 4 minutes.

Stir in broth and cook, uncovered, at 100 percent for 12 minutes. Add asparagus, shrimp, and peas and stir well. Cook, uncovered, for 12 minutes more.

Remove from oven. Stir in salt and pepper. Cover loosely with paper toweling and let stand for 8 to 10 minutes. Uncover, sprinkle with scallion greens and cheese, and serve.

This recipe yields 4 to 6 servings.

Source:
COOKING LIVE with Sara Moulton - (Show # CL-9210) - from the TV FOOD - NETWORK

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