Risotto of Shrimp & Sugar Snaps

Risotto of Shrimp & Sugar Snaps
Photo by Scott Phillips


  • 4 Tbs. extra-virgin olive oil, divided in half
  • 2 cloves garlic, minced
  • 1-½ lb. large shrimp (31 to 40 per pound), shelled and deveined; shells reserved
  • 1-½ cups dry white wine (such as Sauvignon Blanc, Pinot Grigio, or Pinot Gris)
  • 2 Tbs. very finely sliced fresh mint
  • 2 tsp. chile paste, divided in half, or a pinch dried red chile flakes
  • ¾ lb. sugar snap peas, trimmed; trimmings reserved
  • + 5 more ingredients
    • 1 large onion, chopped and divided in half
    • Freshly ground black pepper
    • 1-½ cups arborio rice
    • 1 medium leek (white and green parts), coarsely chopped and thoroughly rin
    • Grated zest and juice of 1-lemon, both divided in half

Bring a pot of well-salted water to a boil and add the peas. Boil just until they change color, 20 to 30 seconds. Drain and refresh with cold water. Set aside.

View full recipe at Fine Cooking


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