Recipe from Lynfred Winery Chef Celeste Pasag

Yield: 4 people

1 lb. 16-20 Shrimp, peeled deveined
6 cups Seafood Stock, low sodium, give or take 1 cup
2 cup Arborio rice
1 ea. medium onion, chopped
½ cup white wine
4 oz EVOO
4 T butter
2 T parsley, finely chopped
2 T thyme, finely chopped
½ cup shredded parmesan cheese
1 cup English Peas
½ ea. Lemon zest, garnish
Salt and Pepper to taste

In a cast iron skillet, heat EVOO in medium heat. Sautee onions until translucent, 2 minutes. Add rice and toast for about 4 minutes, do not brown. Deglaze with white wine, stirring until the wine has evaporated. Slowly add 1 cup of stock at a time stirring occasionally until liquid has absorbed. Then repeat the process, keep adding stock a cup at a time until the rice is tender, 25-30 minutes. The risotto should be creamy and saucy. Stir in the shrimp and cook for about 3-4 minutes. Add peas, fresh herbs, and parmesan cheese. Lastly add butter for richness. Spoon to favorite dish and garnish with fresh lemon zests.