The delicate crunch of snow peas and the burst of flavor from lemon zest add interesting surprises to this creamy dish.
Recipe information
Yield
Serves 5; 1 cup per serving
Ingredients
Preparation
Step 1
In a medium saucepan, heat the oil over medium heat, swirling to coat the bottom. Cook the onion, bell pepper, and garlic for 2 to 3 minutes, or until tender-crisp, stirring frequently.
Step 2
Stir in the rice. Cook for 5 minutes, stirring frequently.
Step 3
Add 1 1/2 cups broth and the pepper. Increase the heat to high and bring to a boil, stirring occasionally. Reduce the heat and simmer for 5 minutes, stirring occasionally. The rice will be slightly plump, the liquid will not be entirely absorbed, and the mixture will have a thick, soupy or stewlike consistency.
Step 4
Stir in the wine and remaining 1/2 cup broth. Increase the heat to high and bring to a simmer. Reduce the heat to medium high and cook for 8 to 10 minutes, stirring constantly (a small amount of liquid should remain).
Step 5
Stir in the shrimp, snow peas, and water. Reduce the heat to medium and cook for 2 to 3 minutes, or until the liquid is almost absorbed, stirring constantly. The rice should be just tender and slightly creamy, and the shrimp should be pink.
Step 6
Stir in the remaining ingredients.
Cook’s Tip
Step 7
If the liquid is absorbed before the rice reaches the just-tender stage, gradually add more broth, wine, or water. Arborio rice is usually used in risottos, but you can substitute a medium-grain rice if you prefer. It won’t be quite as creamy, however.
Nutrition Information
Step 8
(Per serving)
Step 9
Calories: 265
Step 10
Total fat: 2.0g
Step 11
Saturated: 0.5g
Step 12
Trans: 0.0g
Step 13
Polyunsaturated: 0.5g
Step 14
Monounsaturated: 1.0g
Step 15
Cholesterol: 136mg
Step 16
Sodium: 192mg
Step 17
Carbohydrates: 34g
Step 18
Fiber: 2g
Step 19
Sugars: 3g
Step 20
Protein: 20g
Step 21
Calcium: 70mg
Step 22
Potassium: 327mg
Dietary Exchanges
Step 23
2 starch
Step 24
1 vegetable
Step 25
2 very lean meat
