Dinner Tonight: Shrimp And Pea Risotto
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
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