Shrimp Risotto with Peas is like a warm hug on a plate. Imagine the creamy arborio rice embracing perfectly cooked shrimp, all while being kissed by the sweetness of fresh peas. The aroma wafts through your kitchen, teasing your senses and promising an unforgettable meal that dances between rich and refreshing flavors.

This dish is perfect for cozy family dinners or impromptu gatherings, inviting friends to share stories over bowls of comforting risotto. Each bite is a delightful experience, building anticipation for the next mouthful of sheer deliciousness.

I remember the first time I served this dish; my friend’s eyes rolled back in delight after the first bite!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Arborio Rice: This short-grain rice is essential for achieving that creamy texture; choose high-quality brands for best results.

• Shrimp: Fresh or frozen works well; just be sure they’re deveined and peeled before cooking.

• Fresh Peas: Opt for sweet green peas if you can find them; they add a lovely burst of flavor and color.

• Onion: Finely chopped onion enhances the base flavor, so choose a sweet onion variety for maximum sweetness.

• Garlic: Fresh garlic cloves bring an aromatic kick; avoid powdered garlic for more vibrant flavor.

• Vegetable Broth: Use low-sodium broth to control saltiness while enriching the risotto’s flavor profile.

• Parmesan Cheese: Freshly grated parmesan adds creaminess and depth; skip pre-grated cheese if possible.

• Olive Oil: A splash of good quality olive oil enhances richness; feel free to substitute with butter if preferred.

• White Wine: Choose a dry white wine to balance flavors—cooking wine is often less ideal than something you’d enjoy drinking.

• Black Pepper and Salt: Season to taste; freshly cracked black pepper elevates the dish beautifully.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Prepare Your Ingredients: Start by gathering all ingredients on your countertop. Chop the onion finely and mince the garlic—this step sets you up for success.

Sauté Onions and Garlic: In a large skillet over medium heat, add olive oil. Sauté onions until they become translucent and fragrant, then stir in minced garlic.

Add Arborio Rice: Once onions are soft, add arborio rice to the skillet. Stir continuously for about two minutes until rice becomes slightly translucent around the edges.

Pour in White Wine: Add white wine to deglaze the pan while scraping up any flavorful bits stuck at the bottom. Cook until wine evaporates almost completely.

Add Broth Gradually: Begin adding warm vegetable broth one ladle at a time. Stir frequently until liquid absorbs before adding more—this method creates that creamy consistency we love!

Add Shrimp and Peas**: When rice is al dente and creamy (about 18-20 minutes), fold in shrimp and peas. Cook until shrimp turns pink and peas are bright green.

Finish with Parmesan**: Remove from heat and stir in grated parmesan cheese along with salt and pepper to taste. Let it rest briefly before serving—it helps meld those beautiful flavors!

This Shrimp Risotto with Peas will not only satisfy your hunger but also leave you craving more! Enjoy every creamy spoonful as you create memories around your dinner table!

Perfecting the Cooking Process

Start by sautéing onions and garlic until fragrant, then toast the rice before gradually adding broth. This sequence ensures each grain absorbs flavor while achieving that perfect creamy consistency.

Add Your Touch

Feel free to swap shrimp for scallops or add herbs like basil or dill. A dash of lemon zest can brighten up the dish even more, giving it a fresh twist.

Storing & Reheating

Store any leftovers in an airtight container in the fridge for up to three days. Reheat gently on the stovetop with a splash of broth to restore creaminess.

It was my birthday when I first made Shrimp Risotto with Peas, and my friends raved about it! Their smiles made all the chopping worth it.

FAQ

Can I use frozen shrimp for this recipe?

Yes, frozen shrimp work well; just thaw them before cooking to ensure even results.

What type of rice is best for risotto?

Arborio rice is ideal due to its high starch content, creating that creamy texture.

How can I make this dish vegetarian?

Substitute shrimp with mushrooms and vegetable broth for a delicious vegetarian version of risotto.

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Shrimp Risotto with Peas

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• Author: Ann Foster
• Total Time: 35 minutes
• Yield: Serves approximately 4

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Description

Indulge in the creamy delight of Shrimp Risotto with Peas, where tender shrimp and vibrant green peas blend seamlessly into a rich, mouthwatering dish. Perfect for both cozy family dinners and elegant gatherings, this risotto is a culinary hug that warms the heart. With simple ingredients and straightforward steps, you can create an unforgettable meal that impresses every time.

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Ingredients

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• 1 cup Arborio rice
• 1 lb shrimp (peeled and deveined)
• 1 cup fresh peas
• 1 small onion (finely chopped)
• 2 cloves garlic (minced)
• 4 cups low-sodium vegetable broth
• 1/2 cup dry white wine
• 1/2 cup freshly grated Parmesan cheese
• 2 tbsp olive oil
• Salt and black pepper to taste

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Instructions

1. Prepare your ingredients by chopping the onion and mincing the garlic.
2. In a large skillet over medium heat, add olive oil and sauté onions until translucent. Stir in minced garlic.
3. Add Arborio rice to the skillet and toast for about 2 minutes until slightly translucent.
4. Deglaze the pan with white wine, scraping up any bits until almost evaporated.
5. Gradually add warm vegetable broth, one ladle at a time, stirring frequently until absorbed before adding more.
6. When the rice is creamy and al dente (about 18-20 minutes), fold in shrimp and peas until shrimp turns pink.
7. Remove from heat, stir in Parmesan cheese, salt, and pepper to taste. Let it rest briefly before serving.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Main
• Method: Stovetop
• Cuisine: Italian

Nutrition

• Serving Size: 1 serving
• Calories: 420
• Sugar: 2g
• Sodium: 650mg
• Fat: 15g
• Saturated Fat: 4g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 52g
• Fiber: 3g
• Protein: 22g
• Cholesterol: 190mg