Risotto with Snow Peas and Shrimp with Seven Oxen 2014 Mourvedre

2 (8-ounce) bottles clam juice                                   
1 cup (1/2 inch) diagonally sliced snow peas
3 cups water         
1 cup shelled green peas (about ¾ pound unshelled)
1 tablespoon olive oil
¼ cup (1 ounce) grated fresh Parmesan cheese
¼ cup minced shallots

1 ½ teaspoons chopped fresh or ½ teaspoon dried thyme
½ cups Arborio rice or other short-grain rice

1 teaspoon grated lemon rind
1 1/3 cup dry white wine or dry vermouth

¼ teaspoon black pepper
¾ pound medium shrimp, peeled and deveined


1.       Bring clam juice and water to a simmer in a medium saucepan (do not boil). Keep warm over low heat.
2.      Heat oil in a large saucepan over medium heat, add shallots, and cook 1 minute. Add rice, cook 1 minute, stirring constantly. Add remaining juice mixture, ½ cup juice at a time, stirring constantly until each portion of juice mixture is absorbed before adding the next (about 20 minutes total). Stir in shrimp, snow peas, and green peas; cook 4 minutes or until shrimp are done, stirring constantly. Remove from heat; stir in cheese and remaining ingredients. Yield: 6 servings (serving size: 1 cup)

Note: Substitute frozen peas for fresh, if desired