Red Wine Risotto with Peas and Shrimp

I wanted to share something that happened to me.  This past Thursday and Friday, my Blooming Bacon Cheddar Ranch Bread recipe was featured on the front page of AOL.com!  It was unexpected and amazingly exciting for me!  Who would have thought that little ole' me would make the front page of AOL.com?!    

On to the recipe.  Valentine's Day is quickly approaching.  While I love receiving flowers, dining out with my husband, putting together cards with my daughter, and everything else associated with Valentine's Day, what makes it even more special is that it's also my wedding anniversary.  Because it's such a wonderful time of year, my husband and I put a lot of effort into making it special.  Of course, I tend to think a lot about Valentine's recipes.  I wanted to share this red wine risotto recipe that I adapted from Giada De Laurentiis.  It is so creamy and delicious and the addition of shrimp makes it absolutely divine!  This would make a lovely addition to your candlelit dinner.  

Ingredients:

• 3 1/2 c chicken broth
• 1/4 c butter, divided
• 1/2 lb shrimp
• 1 c onion, minced
• 2 cloves garlic, minced
• 1 c arborio rice 
• 1/2 c dry red wine
• 1/3 c frozen peas, thawed
• 1/2 tbsp dried parsley 
• 1/2 cup grated Parmesan cheese
• Salt, to taste (I omit as the Parmesan is salty enough)
• Black pepper, to taste 

Directions:

Bring the chicken broth to a simmer over medium-low heat in a medium saucepan.  Cover and keep warm over low heat.  

Melt 2 tbsp of the butter in a large saucepan over medium heat.  Add the onion and cook until soft, about 8 minutes.  Stir in the garlic and cook for 1 minute longer.  Stir in the rice and cook for 2 minutes.  Add the wine and stir until absorbed, about 1 minute.  

Turn the heat down to medium-low.  Add 1 cup of the hot broth and stir frequently until the liquid is absorbed, about 6 minutes.  Repeat, adding 1 cup of the hot broth at a time and stirring until the liquid is absorbed, until all of the broth is used.

Meanwhile, heat the remaining 2 tbsp of butter in a skillet over medium heat.  Add the shrimp and season with salt and pepper.  Cook until the shrimp turn pink and are cooked through.  Remove the shrimp and wrap in tin foil to keep warm.  

When the risotto is tender and creamy, stir in the peas and parsley.  Add the Parmesan cheese.  Season with salt and pepper, to taste. 

Spoon the risotto in bowls and top with shrimp.

Enjoy!