Ingredients
- 1 tablespoon olive oil
- 1 1/2 tablespoons butter
- 1/2 onion, diced
- 2 stalks celery, diced
- 11 ounces risotto rice
- 1/4 cup white wine or dry vermouth
- 6 cups vegetable stock or chicken stock
- 3/4 pound cooked, peeled shrimp
- 4 ounces frozen peas
- Zest of 1 lemon
- Salt
- Handful of grated Parmesan
Description
Serious Eats
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter