Cooking Hy-Vee Responsible Choice seafood with wine can add a new dimension to the fish, enhancing flavors and adding new ones.
Remember, it’s only the alcohol content that diminishes when cooking, not the flavor of the wine. A good rule of thumb: If you wouldn’t drink the wine, don’t cook with it. It’s best to avoid wines that are labeled as cooking wine because they are often salty and can incorporate some different herbs and spices that will make your attempts at more adventurous cuisine fall flat.
A few words about this recipe: It uses Aborio rice, an Italian-style rice. Risotto refers to the method in which it is cooked.
Choose a good quality dry white wine, such as a buttery chardonnay.
Another tip: Have everything ready and measured out before you start to cook.
Shrimp Risotto with Peas and Parmesan
All you need:
- 1/2 cup onion, cut in small dice
- 3 tbsp olive oil, divided
- 3 tbsp butter, divided
- 1 cup uncooked Arborio rice
- 1/2 cup white wine, divided
- 3 cups seafood stock, divided
- 1/2 cup shredded Parmesan cheese
- 2 cups frozen peas, defrosted
- Salt and pepper, to taste
- 1 pound raw, peeled and deveined (16 – 20 count) Responsible Choice wild-caught Gulf shrimp
- 1/2 tbsp lemon pepper seasoning
- 2 cloves garlic, minced
- 2 lemons, 1 zested and juiced and 1 wedged
- Lemon thyme, for garnish
All you do:
For the risotto:
1. Sauté onion in 2 tablespoons oil and 2 tablespoons butter for 3 minutes. Add rice, cook and stir for 2 minutes.
2. Stir in 1/4 cup white wine and 1 cup stock. Continue cooking and stirring until liquid is absorbed. Gradually stir in the remaining stock, 1 cup at a time, cooking and stirring until liquid is absorbed before adding the next cup.
3. Once liquid is incorporated and rice is el dente, fold in the Parmesan and peas. Season with salt and pepper. Keep warm until shrimp are done.
To sauté shrimp:
4. In a large sauté pan, over medium-high heat. Add 1 tablespoon butter and 1 tablespoon olive oil. When the butter is melted, add the shrimp. Season with lemon pepper seasoning and a little salt. Cook for about 2 minutes.
5. Add the garlic and cook until fragrant, about 30 seconds. Deglaze the pan with remaining 1/4 cup wine. Cook for 1 minute. Add the juice and zest of 1 lemon and continue to cook for another minute.
6. Place a bed of risotto on each plate. Top each with 6 to 8 shrimp. Garnish each with thyme and a lemon wedge.