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Preparation time
15 minutes
Total time:
1 hour
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Ingredients
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675 mL (2¾ cups) white wine
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675 mL (2¾ cups) chicken broth
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15 mL (1 tbsp.) olive oil
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1 onion, finely chopped
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150 g (5 oz.) pancetta, diced
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2 garlic cloves, chopped
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500 mL (2 cups) arborio rice
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250 mL (1 cup) frozen green peas
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1 package (340 g) Compliments Cooked Large Pacific White Shrimp,31–40 count, thawed and drained
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15 mL (1 tbsp.) lemon zest (about 1 lemon)
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60 mL (¼ cup) lemon juice (about 1 lemon)
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250 mL (1 cup) grated Le ChamPaître cheese
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To taste, salt and pepper
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Directions
- Heat the wine and chicken broth in a medium saucepan.Heat the oil in a large saucepan over medium heat. Brown the onion and pancetta for 2 minutes.
- Add the garlic and rice and cook until rice becomes translucent, about 2 minutes.
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Add a ladleful of the wine-broth mixture to rice and stir continually until liquid is completely absorbed. Repeat, one ladleful at a time, until no liquid remains.
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Add the peas, shrimps, lemon zest and juice, and cheese, and then stir until the cheese has melted. Season to taste.
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