Creamy Pea Risotto with Shrimp | Jernej Kitchen

Ingredients

• 1 onion
• 2 tbsp olive oil
• 300 g (1 1/2 cup) Arborio rice
• 80 ml (1/3 cup) white wine
• 900 ml (4 cups) Vegetable Broth
• 130 g (1 cup) frozen or blanched peas
• 2 tbsp butter
• 15 g (1/4 cup) freshly grated parmesan cheese
• 1 tbsp olive oil
• 220 g (1/2 pound) shrimp, deveined and shells removed
• 220 g (1/2 pound) snap peas
• 1 garlic clove
• 1 tbsp fresh parsley, diced
• 1 tsp lemon juice, freshly squeezed