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Dinner Tonight: Shrimp And Pea Risotto

Photo: Serious Eats


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Ingredients for 4 servings

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


Handful of grated parmesan

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