Risotto with Nordic Shrimp and Green Peas | RICARDO

Ingredients

• 4 cups (1 litre) low-sodium chicken broth
• ¾ lb (340 g) frozen Nordic shrimp, thawed and patted dry
• 2 garlic cloves, chopped
• 3 tbsp butter
• 1 onion, finely chopped
• 1 cup (210 g) arborio rice
• ¾ cup (180 ml) dry white wine
• 1 ½ cups (225 g) frozen green peas, thawed
• 1 cup (70 g) fresh Parmesan cheese, finely grated, plus more for serving
• 2 tbsp flat-leaf parsley, finely chopped