Shrimp Risotto

Here is another relatively quick meal. If you can stand to stir the risotto for about 25 minutes, you can easily get this on the table in 35 minutes. I tried adding Philly Cooking Cream instead of Mascarpone Cheese. It offered a nice creamy texture with a lot less fat.

Serves 8

2 pounds shrimp, peeled and deveined
1/2 onion diced
zest and juice of 1 large lemon
1 clove garlic, diced
2 cups abborio rice
4 cups fish or chicken stock
1 1/2 cups of frozen peas
1 container Philly cooking cream(plain flavor)
1/2 cup white wine
3 tablespoons butter or margarine
salt and pepper to taste

In a saucepan bring the stock to boil and reduce to simmer. Meanwhile, in a large 3-4 quart pot melt butter or margarine. Add onion and garlic, saute over medium/high heat. Add the rice and stir to coat a few more minutes. Add the wine and cook until mostly absorbed. Start adding stock one ladle at a time stirring over medium heat until mostly absorbed. Keep adding stock one ladle at a time, stirring after each addition. With the addition of the last ladleful of stock, add the peas and continue to stir while cooking. After a few minutes, add the shrimp and continue to cook until stock is almost all absorbed. Add the lemon zest, juice and cooking cream. Keep cooking and stirring until the rice is al dente. Turn off the heat and serve. If the rice seems a bit runny, let is sit for about 5 minutes. The rice will continue to absorb more liquid.