Fresh Pea Risotto with Spicy Grilled Shrimp

Ingredients

• 1 cup arborio rice (or other medium or short grained rice)
• 1 tablespoon butter 
• 2 cups chicken broth (or vegetable broth)
• 1 cup peas fresh
• 1 clove garlic chopped ()
• 1 tablespoon juice of lemon 
• 1 teaspoon lemon zest 
• 1 tablespoon mint leaves chopped ()
• 1 tablespoon oil 
• 1  onion diced ()
• 0.5 cup parmigiano reggiano grated ()
• 4 servings salt & pepper to taste
• 0.5 pound shrimp deveined peeled ( and )
• 0.5 tablespoon creole spice blend 
• 0.5 cup white wine 

Equipment

• frying pan
• sauce pan
• grill

Directions

1. Mix the oil and creole spice blend and marinate the shrimp in it.
2. Melt the butter in large sauce pan.
3. Add the onion and saute until tender, about 5 minutes.
4. Add the garlic and saute until fragrant, about 1 minute.
5. Add the rice and stir to coat with the butter.
6. Add the wine, deglaze the pan and stir while simmering until it is gone.
7. Add 1/2 cup of the stock at a time and stir while simmering until it is gone. Continue until the rice is cooked al dente.
8. Mix in the peas, parmigiano reggiano and butter and stir until the cheese and butter has melted.
9. Remove from heat and mix in the lemon and mint and serve. 1
10. Grill the shrimp until cooked, about 2-3 minutes per side.