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Lemon Shrimp, Edamame & Pancetta Risotto

Risottos are relatively inexpensive to make. Use whatever your have in your fridge or freezer, add some Arborio rice and chicken stock, and voilà, risotto is made.
I made up this recipe with most things coming out of my freezer. Substitute edamane beans for peas if you don't have any, however, edamame beans are much better!
Serves 4


1 tbsp of olive oil

80 grams of pancetta, chopped (roughly 3/4 cup)

1/2 red onion, chopped

1/2 large green pepper, chopped

2 ribs of celery, chopped

2 cloves of garlic minced, divided

1 1/4 cups of Arborio rice

1 cup of dry white wine or white wine vinegar

5-6 cups of chicken stock

1 cup of frozen or thawed edamame beans, shells removed

1/2 lb of raw shrimp, shells and tails removed

zest of 1/2 a lemon

1/2 cup of freshly grated Parmesan cheese

black pepper


Step 1:
In a bowl, add the raw shrimp, 1 clove of garlic, lemon zest and season with black pepper. Set aside.

Step 2: Place the chicken stock in a pot on the stove, allow it to get hot and let simmer until use.

Step 3:
Over medium heat, in a large, deep frying pan, add the olive oil. Once warm, add the pancetta and cook for roughly 5 minutes, turning and mixing as needed. Once the pancetta is crispy, scoop it out, leaving the fat behind and place the pancetta on a plate with paper towel.

Step 4:
Add the celery, onion and green pepper to the oil. Season with black pepper, mix and saute for 5-7 minutes, until the veggies begin to soften. Add the other clove of minced garlic, mix and cook for 1 minute.

Step 5:
Add the rice and mix to coat, cook for 5 minutes then add the white wine or wine vinegar. Mix around and let evaporate. Now add 1 ladle full of chicken stock at a time. Add the stock and mix with the rice. Let the rice absorb the stock before adding another ladle.

Step 6: Keep adding stock until the rice is plump and creamy (roughly 20-25 minutes). Add the edamame beans, cooked pancetta and Parmesan cheese and mix together.

Step 7: In another frying pan, add a touch of olive oil over medium heat. Add the shrimp and cook on each side for 1 minute, or until just pink. Add to the risotto and mix, serve immediately.  Squeeze a little bit of lemon juice on top if you wish!