Shrimp Risotto with Peas is like a warm hug on a plate; creamy, dreamy, and bursting with flavor. Imagine tender shrimp dancing in a rich, velvety risotto, with sweet peas adding pops of color and freshness. The aroma wafting through your kitchen will have everyone asking, “Are we having a fancy dinner tonight?”
This dish isn’t just for special occasions; it’s perfect for weeknight dinners when you want to impress your family or friends. I still remember the first time I made this. My guests were so blown away that they asked for seconds—and maybe thirds—while I tried to play it cool like I whip up gourmet meals every day.
Why You'll Love This Recipe
- This shrimp risotto with peas is incredibly easy to prepare, making it perfect for busy weeknights
- Its rich flavor profile combines savory shrimp with creamy rice and sweet peas
- Visually stunning, this dish dazzles with its green accents against the white risotto backdrop
- Versatile enough to serve as an elegant main course or a cozy side dish for any occasion
Every time I serve this dish, my friends’ eyes light up with joy as they dig in. It’s one of those meals that leaves them wanting more.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
Arborio Rice: This creamy rice is essential for achieving that perfect risotto texture—don’t substitute it unless you’re feeling adventurous.
Fresh Shrimp: Opt for large shrimp to give you that satisfying bite; fresh or frozen works great—just make sure they’re peeled and deveined.
Chicken or Vegetable Broth: Use low-sodium broth for better control over saltiness while enhancing the overall flavor of the dish.
Sweet Peas: Fresh or frozen peas provide sweetness and a pop of vibrant color; they also pair beautifully with the richness of the risotto.
Parmesan Cheese: Grated fresh Parmesan adds creaminess and depth—don’t skimp on quality here!
Onion and Garlic: These aromatics form the flavor base; sauté until fragrant to set the stage for the risotto.
White Wine: A splash of dry white wine elevates this dish by adding acidity—opt for something you’d enjoy sipping too.
Butter and Olive Oil: A combination of both gives your risotto that silky finish—because who doesn’t love butter?
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Prep Your Ingredients: Gather all your ingredients before starting to keep things organized. Chop onions finely and mince garlic; set these aside—they’re about to bring your kitchen alive.
Sauté Aromatics: In a large pan over medium heat, add olive oil and butter. Once melted, toss in the chopped onion until translucent, then add garlic until fragrant—about 1 minute should do!
Add Arborio Rice: Stir in Arborio rice into your aromatic mixture until each grain is coated and slightly toasted. You’ll know it’s ready when it starts looking somewhat translucent.
Deglaze with White Wine: Pour in your dry white wine, stirring gently until it evaporates completely—this will infuse incredible flavors into your rice!
Pour in Broth Gradually: Start ladling in warm chicken or vegetable broth, one cup at a time. Let each addition absorb before adding more; stir often until the rice is al dente and creamy.
Add Shrimp and Peas Last: When your rice is almost done cooking (about 18-20 minutes), gently fold in those lovely shrimp and vibrant peas. Cook until shrimp are pink and firm—around 3-5 minutes should do it.
Finish by stirring in grated Parmesan cheese for that extra creaminess before serving hot! There you have it: delightful shrimp risotto with peas!
You Must Know
- This Shrimp Risotto with Peas is creamy, comforting, and a fun dish to prepare
- Don’t rush the cooking process; let the rice absorb the broth slowly for rich flavor
- The delightful aroma fills your kitchen, making it hard to resist diving in right away
Perfecting the Cooking Process
Start by sautéing onions and garlic until fragrant, then add Arborio rice, stirring for a minute. Gradually add broth while stirring frequently to create that creamy texture that makes risotto so heavenly.
Add Your Touch
Consider swapping out peas for asparagus or spinach based on your mood. You can also sprinkle lemon zest or parmesan cheese for an extra zing. These little twists make every bite feel unique and exciting.
Storing & Reheating
Store leftover shrimp risotto in an airtight container in the fridge for up to three days. To reheat, add a splash of broth to loosen it up and warm gently on the stove, avoiding any mushy rice disasters.
Chef's Helpful Tips
- Remember that patience is key when making risotto; constantly stir for that perfect creaminess
- Always taste as you go to adjust seasoning and ensure everything is just right
- Using fresh ingredients makes a world of difference in flavor, trust me!
Cooking this shrimp risotto reminds me of my first dinner party. I wanted to impress everyone and ended up spilling broth everywhere. But hey, laughter followed, and we still enjoyed every creamy bite!
FAQ
Can I use frozen shrimp for Shrimp Risotto with Peas?
Absolutely! Just thaw them before adding to ensure even cooking throughout.
What type of rice is best for risotto?
Arborio rice works best due to its high starch content, creating that signature creaminess.
How do I know when the risotto is done?
The risotto should be creamy yet al dente; taste it around 18-20 minutes into cooking.
Shrimp Risotto with Peas
- Total Time: 40 minutes
- Yield: Serves 4
Description
Shrimp Risotto with Peas is a delightful dish that brings comfort and elegance to your dining table. This creamy risotto features tender shrimp and vibrant sweet peas, creating a visually stunning meal bursting with flavor. Perfect for weeknight dinners or special occasions, this dish will impress family and friends alike.
Ingredients
- 1 cup Arborio rice
- 1 lb large shrimp, peeled and deveined
- 4 cups low-sodium chicken or vegetable broth
- 1 cup sweet peas (fresh or frozen)
- ½ cup grated Parmesan cheese
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- ½ cup dry white wine
- 2 tbsp butter
- 2 tbsp olive oil
Instructions
- Prepare all ingredients: chop onion and mince garlic.
- In a large pan over medium heat, melt olive oil and butter. Sauté onion until translucent, then add garlic for about one minute.
- Add Arborio rice, stirring for about one minute until lightly toasted.
- Deglaze the pan with white wine, stirring until evaporated.
- Gradually add warm broth, one cup at a time, stirring frequently until absorbed before adding more.
- When rice is nearly done (18-20 minutes), fold in shrimp and peas; cook until shrimp are pink (3-5 minutes).
- Stir in Parmesan cheese before serving hot.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 620mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 180mg