Shrimp, Corn, and Pea Risotto

This creamy Shrimp, Corn, and Pea Risotto beautifully marries traditional Italian techniques with a fresh, summery twist. The sweetness of the corn complements the delicate shrimp, while the peas add a pop of color and freshness. It’s a satisfying, one-pot meal that's both comforting and elegant, perfect for any occasion. This dish is pescatarian-friendly and highlights the natural flavors of its ingredients without any unnecessary additives.

Ingredients:

• 1 cup Arborio rice
• 1 lb shrimp, peeled and deveined
• 1 cup fresh or frozen corn kernels
• 1 cup green peas, fresh or frozen
• 4 cups low-sodium vegetable broth
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup dry white wine
• 1/2 cup grated Parmesan cheese
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. In a saucepan, heat the vegetable broth over low heat to keep it warm.
2. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until fragrant and translucent.
3. Add the Arborio rice to the skillet, stirring to coat it with the oil, and toast for about 2 minutes.
4. Pour in the white wine and stir until it is mostly absorbed by the rice.
5. Begin adding the warm vegetable broth, one ladle at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding the next ladle. Continue this process for about 15 minutes.
6. After 15 minutes, add the shrimp, corn, and peas to the risotto, stirring gently to combine. Cook for an additional 5-7 minutes, until the shrimp are pink and cooked through.
7. Remove the skillet from heat and stir in the butter and grated Parmesan cheese. Season with salt and pepper to taste.
8. Serve hot, garnished with chopped parsley.