RISOTTO WITH SNOW PEAS AND SHRIMP

2 8 OZ Bottles Clam Juice 3 Cups Water 1 Tablespoon Olive Oil 1/4 Cups Green Onions, sliced 1 1/2 Cup Risotto Noodles 1/3 Cup White Wine 3/4 Pound Shrimp, peeled and de-veined

1 Cup Snow Peas, sliced 1 Cup Green Peas 1/4 Cup Parmesan Cheese 1/2 Teaspoon Thyme, dried 1 Teaspoon Lemon Rind, grated 1/4 Teaspoon Pepper

Bring the clam juice and water to a simmer. Keep warm over low heat. Heat oil in a frying pan. Add shallots and cook 1 minute. Add risotto, wine and shrimp and cook 1 minute. Add to the juice mixture. Cover and simmer until most the water is absorbed.Add the peas and cook until tender. Add the remaining ingredients and stir to combine. Serve.

SERVINGS 6; CALORIES 302; FAT 4.6 g; PROTEIN 16.1 g; CARBS 47.3 g; FIBER 2.3 g; CHOL 68 mg; IRON 4.2 mg; SODIUM 306 mg; CALC 111 mg SERVING SIZE= 1 Cup

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Updated 12/7/99