Easy Shrimp Risotto with Peas
Creamy shrimp risotto with peas and white wine ready in 30 minutes. One pan. No endless stirring.
Servings: 4
Calories: 674kcal
Ingredients
- 350 g Arborio rice Carnaroli Rice, Valencia Rice or Sushi Rice
- 250 g shrimp peeled & deveined, caught from sustainable sources if possible
- 1 onion finely diced
- 50 ml dry white wine Pinot Grigio or Sauvignon Blanc
- 50 g frozen or fresh peas fresh or frozen
- 50 g butter cubed, cold
- 100 g grated Parmesan plus extra for serving
- 1 litre chicken stock warm, made from 2 chicken stock cubes dissolved in 1 litre hot warer (sub: vegetable stock)
- 3 garlic cloves minced or grated
- 3 tablespoons olive oil extra virgin preferred
- ½ teaspoon pepper
- salt to taste
To serve
- chilly flakes
- fresh parsley
Instructions
- To make the stock, dissolve 2 chicken stock cubes in 1 litre of hot water. Keep it warm on low heat while you cook the risotto.1 litre chicken stock
- In a large, deep skillet or wide pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic. Cook for a few minutes until the onion is soft and smells great.1 onion, 3 tablespoons olive oil, 3 garlic cloves
- Add the Arborio rice and stir well to coat the grains with the oil. Toast the rice for about 2 minutes, until the edges look slightly translucent. Pour in the white wine and stir until it’s fully absorbed.350 g Arborio rice, 50 ml dry white wine
- Lower the heat to medium-low. Start adding the warm chicken stock, one ladle at a time, stirring often. Let the rice absorb the liquid before adding more. Keep going for about 15–20 minutes, until the rice is tender but still has a little bite.
- Meanwhile, prep the shrimp. Butterfly about 6–8 of them by making a small cut along the back, and chop the rest into smaller pieces. Add the shrimp to the pan about 10 minutes into cooking—when the rice is halfway done.250 g shrimp
- In the last 5 minutes, stir in the peas. Once the rice is cooked and most of the liquid is absorbed, turn off the heat and stir in the butter and Parmesan. Season with salt and pepper to taste, then sprinkle over chopped parsley.50 g frozen or fresh peas, 50 g butter, 100 g grated Parmesan, ½ teaspoon pepper, salt
- Let the risotto rest off the heat for a minute or two before serving. This helps everything settle. Serve hot, topped with extra Parmesan, a pinch of chili flakes (if you like a bit of heat), and more fresh parsley.
Video
Notes
Step-by-Step Pictures: Look at the pictures in my blog post. They'll show you how to make this Shrimp and Pea Risotto.
Swap & Change: You can find ideas for different ingredients and twists in the post above. Get creative and make this recipe your own!
Storing: If you have leftovers, keep them in a sealed container in the fridge. Enjoy them within 3 days.
Freezing: Want to save some for later? Cool it down, pop it in an airtight container, and freeze it. When you're ready to eat, just thaw and reheat.
Top Trick 1: When cooking, stir gently. It helps your risotto turn out super creamy.
Top Trick 2: Use fresh shrimp for the best flavor. They're the key to this dish tasting amazing.
Top Trick 3: Be patient when adding the stock. Pour a bit at a time and stir until it's absorbed. This makes your risotto perfect!
Nutrition
Calories: 674kcal | Carbohydrates: 78g | Protein: 23g | Fat: 29g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.4g | Cholesterol: 127mg | Sodium: 1458mg | Potassium: 278mg | Fiber: 4g | Sugar: 2g | Vitamin A: 740IU | Vitamin C: 8mg | Calcium: 277mg | Iron: 4mg
