Description

Indulge in a bowl of luscious Shrimp Risotto with Peas that combines the sweetness of shrimp with the earthiness of fresh peas. Each creamy spoonful promises to wrap your senses in warmth and satisfaction, making it an ideal dish for both casual family dinners and elegant gatherings. With its vibrant colors and rich flavors, this risotto is sure to impress your guests and elevate your culinary skills.

Ingredients

Scale

1 ½ cups Arborio rice
1 lb fresh or frozen shrimp, deveined
1 cup fresh peas (or frozen)
4 cups vegetable or chicken broth
1 medium onion, finely chopped
3 cloves garlic, minced
½ cup grated Parmesan cheese
2 tbsp unsalted butter
2 tbsp extra virgin olive oil
Salt and pepper to taste

Instructions

Prepare the Broth: Heat broth in a saucepan over medium heat until simmering.
Sauté Aromatics: In a large skillet, heat olive oil over medium heat. Add onion and cook until translucent. Stir in garlic just before removing from heat.
Toast the Rice: Add Arborio rice to the skillet. Stir continuously for 2-3 minutes until slightly translucent.
Cook the Risotto: Gradually add warm broth, one cup at a time, stirring frequently until most liquid is absorbed (about 18-20 minutes).
Add Shrimp & Peas: When rice is almost al dente, stir in shrimp and peas. Cook until shrimp is pink and peas are tender (5-7 minutes).
Finishing Touches: Remove from heat; mix in butter and Parmesan until creamy. Season with salt and pepper.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Main
Method: Stovetop
Cuisine: Italian

Nutrition

Serving Size: 1 cup (240g)
Calories: 475
Sugar: 2g
Sodium: 650mg
Fat: 16g
Saturated Fat: 6g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 58g
Fiber: 3g
Protein: 27g
Cholesterol: 150mg

Keywords: For added flavor, consider substituting shrimp with scallops or adding lemon zest. Fresh herbs like parsley or basil can enhance the dish even further. Store leftovers in an airtight container for up to three days; reheat gently on low heat, adding a splash of broth if needed.