Risotto with Snow Peas Shrimp Grated Cheese
Elevate your dinner table with this creamy and flavorful Risotto with Snow Peas, Shrimp, and Grated Cheese, a dish that perfectly balances rich, savory notes with vibrant freshness. Featuring tender Arborio rice infused with dry white wine and a velvety stock, this classic Italian-inspired recipe achieves its luxurious texture with the addition of grated Parmesan cheese. Sweet, succulent shrimp are pan-seared in butter and olive oil, then folded into the risotto alongside crisp-tender snow peas to offer a delightful crunch and a pop of color. Finished with refreshing hints of lemon juice and garnished with fresh parsley, this easy yet elegant dish is perfect for weeknight dinners or special occasions. Ready in just 45 minutes, it’s a satisfying and impressive meal that deserves to be shared.
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Recipe Information
Ingredients
- 1 cup Arborio rice
- 8 ounces Shrimp, peeled and deveined
- 1 cup Snow peas, trimmed and halved
- 1 cup Grated Parmesan cheese
- 4 cups Chicken or vegetable stock
- 0.5 cup Dry white wine
- 1 medium Yellow onion, finely chopped
- 2 cloves Garlic, minced
- 3 tablespoons Unsalted butter
- 2 tablespoons Olive oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon Lemon juice
- 2 tablespoons Fresh parsley, chopped (for garnish)
Instructions
Heat the chicken or vegetable stock in a small saucepan over low heat. Keep it warm but not boiling.
In a large skillet or saucepan, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat.
Add the chopped onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for another 30 seconds, stirring frequently to avoid burning.
Add the Arborio rice to the skillet and stir to coat the grains in the oil and butter. Toast the rice for 2-3 minutes until the edges are translucent.
Pour in the white wine and stir constantly until the wine is mostly evaporated, about 2 minutes.
Begin adding the warm stock one ladleful at a time, stirring frequently. Allow the liquid to be absorbed before adding the next ladle of stock. Repeat this process for 18-20 minutes, or until the rice is tender and creamy but still slightly firm to the bite.
While the risotto is cooking, heat the remaining olive oil and butter in a separate pan over medium-high heat. Add the shrimp and season with salt, pepper, and lemon juice. Cook for 2-3 minutes per side, or until the shrimp are pink and opaque. Remove from heat and set aside.
When the rice is nearly cooked, stir in the snow peas and cook for an additional 3-4 minutes until they are tender-crisp.
Stir in the grated Parmesan cheese and season the risotto with additional salt and pepper to taste.
Gently fold the cooked shrimp into the risotto, ensuring they are evenly distributed.
Remove the risotto from heat and let it rest for 1-2 minutes.
Serve the risotto hot, garnished with fresh parsley and additional grated Parmesan if desired.
Nutrition Facts
Calories |
521 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.1 g | 30% | |
| Saturated Fat | 10.8 g | 54% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 154 mg | 51% | |
| Sodium | 1580 mg | 69% | |
| Total Carbohydrate | 48.6 g | 18% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 4.4 g | ||
| Protein | 29.0 g | 58% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 304 mg | 23% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 445 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
