Easy Shrimp Risotto with Peas

Name: Easy Shrimp Risotto with Peas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: European, Italian, Mediterranean
Ingredients: 1/2 lb medium to large sized Shrimp, peeled and deveined (if using frozen make sure to thaw first); 4 Tbs EVOO divided; 1 Shallot finely chopped; 2 Cloves minced Garlic; 1 cup Arborio Rice; 1/2 cup White cooking wine; 2 cups Vegetable broth; 1/2 cup Frozen Peas thawed; 1 Tbs Lemon juice; 2 Tbs Butter softened; 1/4 cup Grated Parmesan; 1 tsp Sea Salt; 1/2 tsp Pepper

17 steps

Prep:15minCook:30min

This Easy Shrimp Risotto with Peas can be made in under 30 minutes and it’s so much cheaper making this at home vs. ordering it in a restaurant. Perfect for a ‘date night’ at home!

Updated at: Fri, 10 Jan 2025 16:43:45 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories625.1 kcal (31%)

Total Fat29.5 g (42%)

Carbs62.7 g (24%)

Sugars3.4 g (4%)

Protein24.7 g (49%)

Sodium1422.1 mg (71%)

Fiber1.4 g (5%)

% Daily Values based on a 2,000 calorie diet

Ingredients

3 servings

0.5 lbShrimp

medium to large sized, peeled and deveined, if using frozen make sure to thaw first

4 TbsEVOO

1 cuparborio rice

½ cupwhite cooking wine

2 cupsvegetable broth

2 TbsButter

¼ cupgrated parmesan

1 tspsea salt

½ tsppepper

Instructions

Step 1

Heat a large skillet over med/high and add 2 Tbs EVOO.

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EVOO4 Tbs

Step 2

When the oil starts to shimmer add Shrimp and sprinkle with just a dash of Sea Salt and Pepper.

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EVOO4 Tbs

Shrimp0.5 lb

sea salt1 tsp

pepper½ tsp

Step 3

Sauté Shrimp about 3 minutes until they turn nice and pink on all sides and are cooked all the way through.

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Shrimp0.5 lb

Step 4

Remove and set aside.

Step 5

Add 2 Tbs EVOO to the skillet and turn heat down to medium.

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EVOO4 Tbs

Step 6

Add Shallots and sauté until golden color (approximately 2 minutes).

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shallot1

Step 7

Add Garlic and sauté 1 minute.

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cloves garlic2

Step 8

Add Rice and stir for 1-2 minutes until toasted.

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Step 9

Add White Wine and cook until Wine is reduced or evaporated.

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white cooking wine½ cup

Step 10

Add in 1/2 cup Vegetable Stock and stir (it’s important to keep stirring – see notes in recipe card).

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vegetable broth2 cups

Step 11

When Vegetable Stock starts to get evaporated (after about 5 minutes), add another 1/2 cup of Vegetable Stock.

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vegetable broth2 cups

Step 12

Add in Salt, and Pepper to Rice and stir.

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sea salt1 tsp

pepper½ tsp

Step 13

Add 1/2 cup Vegetable Stock approximately every 5 minutes, stirring constantly (total cook time for the risotto is about 20 minutes).

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vegetable broth2 cups

Step 14

Taste and add more Salt/Pepper if needed.

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Step 15

Taste the rice and when you are 1 minute before reaching the right bite “al dente” (meaning rice should be tender but still firm to the bite), add Peas, Lemon juice, Butter and Parmesan Cheese.

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