Shrimp and Pea Risotto
Dive into the creamy, indulgent world of Shrimp and Pea Risotto, a dish that perfectly balances luxurious flavors with irresistible simplicity. This vibrant recipe combines plump, sautéed shrimp with sweet bursts of tender peas, all nestled in a velvety Arborio rice base infused with savory chicken or vegetable stock and a hint of dry white wine. The result is a beautifully creamy risotto, made even more decadent with melted Parmesan cheese, a touch of butter, and a bright pop of lemon zest. Ideal for entertaining or a special weeknight meal, this one-pan masterpiece is as comforting as it is elegant. Serve it piping hot with a sprinkle of fresh parsley and extra Parmesan for a restaurant-worthy finish. Perfect for seafood lovers and fans of Italian cuisine, this Shrimp and Pea Risotto is sure to become a household favorite!
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Recipe Information
Ingredients
- 1.5 cups Arborio rice
- 5 cups Chicken or vegetable stock
- 1 pound Raw shrimp, peeled and deveined
- 1 cup Frozen peas
- 0.5 cup Dry white wine
- 1 medium Yellow onion, finely diced
- 2 cloves Garlic, minced
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 0.5 cup Grated Parmesan cheese
- 2 tablespoons Fresh parsley, chopped
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 teaspoon Lemon zest
Instructions
In a medium pot, bring the chicken or vegetable stock to a gentle simmer over low heat. Keep it warm but not boiling.
In a large, deep skillet or saucepan, heat 1 tablespoon of olive oil over medium heat. Add the shrimp, season with a pinch of salt and pepper, and sauté for 2-3 minutes per side until pink and cooked through. Remove the shrimp and set aside.
To the same skillet, add the remaining 1 tablespoon of olive oil and 1 tablespoon of butter. Stir in the diced onion and cook for 3-4 minutes, stirring often, until softened and translucent.
Add the minced garlic and cook for an additional 30 seconds, until fragrant.
Stir in the Arborio rice and toast it for 1-2 minutes, stirring frequently, until the edges of the rice grains are translucent.
Pour in the white wine and cook for 1-2 minutes, stirring constantly, until most of the liquid is absorbed.
Begin adding the warm stock, one ladleful (about 1/2 cup) at a time, stirring constantly. Wait until the liquid is almost fully absorbed before adding the next ladleful. This process should take about 18-20 minutes.
When you have about two ladlefuls of stock left, stir in the frozen peas and continue cooking, adding the remaining stock as needed.
Once the rice is creamy and tender but still has a slight bite (al dente), return the cooked shrimp to the skillet and stir to combine.
Remove the skillet from heat and stir in the remaining 1 tablespoon of butter, grated Parmesan cheese, lemon zest, and chopped parsley. Adjust seasoning with additional salt and pepper, if needed.
Serve the risotto immediately, garnished with extra Parmesan and parsley, if desired.
Nutrition Facts
Calories |
617 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.1 g | 22% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 240 mg | 80% | |
| Sodium | 1623 mg | 71% | |
| Total Carbohydrate | 70.8 g | 26% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 4.9 g | ||
| Protein | 41.5 g | 83% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 235 mg | 18% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 602 mg | 13% | |
*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.
