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Sweet Pea Risotto with Tarragon and Sweet Shrimp

Sweet Pea Risotto with Tarragon and Sweet Shrimp
Serves 10

3 ¾ quarts vegetable stock
1/3 cup unsalted butter (to sauté shrimp)
5/8 cup onion, finely chopped
1 ¼ bunches tarragon, chopped
30 tarragon leaves for garnish (optional)
2 ½ cups Arborio rice superfine
¾ cup white wine
1 ¼ cup sweet pea puree
40 small shrimp, peeled and deveined
2 ½ tablespoons freshly grated parmesan cheese
2 ½ tablespoons unsalted butter (to finish the risotto)
2 ½ tablespoons olive oil
Sea salt to taste
Freshly ground white pepper to taste

Preparation:

In large saucepan, “sweat� onions in butter until translucent. Stir in risotto for 3 minutes to coat. Add white wine and stir until wine is absorbed into the rice. Add 1/3 of the stock and stir constantly unit liquid is completely absorbed. Repeat this step with the second and third portions of the stock, allowing liquid to be absorbed each time (approximately 15 minutes). Set aside

Season shrimp with salt and pepper and sauté in butter. Keep warm.

To serve: Add sweet pea puree to risotto and stir to incorporate. Stir in parmesan, butter, chopped tarragon, and olive oil. Season with salt and pepper. If too thick, thin with vegetable stock. Spoon risotto into bowl and garnish with shrimp and tarragon leaves.