Shrimp and Peas Risotto with Saffron

Risotto ai Gamberi e Piselli con Zafferano

This is one of my creations. It is not a traditional risotto, I had the ingredients in the refrigerator and I decided to try a new recipe. I find that the result was great. The kids loved this new healthy risotto!

Preparation time: 10 minutes
Cooking time: about 30 minutes
Class: economy- very healthy

Serves  2-3

Ingredients:

Extra virgin olive oil, about 9 tbsp.
8 oz. (220 g) fresh shrimp
Water, about 4 cups (1 L)
Salt, about ½ tbsp.
2 shallots, peeled and finely chopped
1 cup (250ml) fresh or frozen peas
½ lb. (approximately 250g) semi-wholemeal Ribe rice
Saffron powder, about ½ tsp. or to taste

Method:

1.     In a small pan heat 2 tbsp. of the oil. Add the shrimp, cover and let cook for about 5 minutes. Then remove the heads, peel the shrimps and cut in small pieces. Set aside.
2.     Bring 4 cups (1 L) water to a boil in a large pot. Add ½ tbsp. salt, and lower the heat so that the water just stays hot.
3.     Heat the remaining oil in a large pan. Add the shallot and sauté gently. 
4.     Add the shrimp, peas and rice to the pan, and cook 1-2 minutes, stirring constantly. Add 1 cup (250 ml) of salted hot water, and keep stirring, until absorbed. Continue, adding ½ cup (120 ml) of water at a time, waiting for all the liquid to be absorbed, before adding the next, and stirring constantly, until the rice is creamy and tender (about 25 minutes - you may not have to use all the salted hot water).
5.     Turn off the heat. Stir in the saffron powder. At this point, taste the risotto and add more salt if needed. Serve immediately.