Anna Theoktisto
Source: Parents Magazine


Credit: Jen Causey

Recipe Summary

10 mins
45 mins


Ingredient Checklist


Instructions Checklist
  • Slice green onions; separate dark-green parts from white and pale-green parts.

  • Heat oil in a large (5- to 7-qt.) Dutch oven or other heavy pot over medium heat. Add white and pale-green parts of green onions; cook, stirring often, until just softened, about 2 minutes. Mix in bell pepper; cook, stirring often, 2 minutes. Add rice; stir to coat in oil. Stir constantly, until toasted, about 1 minute. Add water, salt, and black pepper; bring to a boil over medium-high. Reduce heat to medium-low; cover and simmer, 15 minutes.

  • Stir in shrimp. Cover and cook over medium-low heat until shrimp are pink, about 5 minutes. Remove from heat.

  • Scatter peas over risotto. Cover; let stand, 10 minutes. Uncover and stir in peas.

  • Garnish with dark-green parts of green onions. Divide among four bowls; serve with lemon wedges.

Surprise, It's Dairy-Free

Arborio rice (not butter and cheese) gives this risotto its creamy texture.

Nutrition Facts

396 calories; fat 10g; saturated fat 1g; carbohydrates 48g; insoluble fiber 5g; sugars 4g; protein 29g; sodium 765mg; calcium 120mg; iron 2mg.