Easy Shrimp Risotto with Peas

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!

Risotto used to be intimidating for me to make. But once I dove in and started making this at home, I realized it was such an easy meal to make!

Plus it looks so fancy, people will think you slaved over a hot stove for hours. This is definitely a meal that will give everyone that wow factor.

Shrimp Risotto 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

How to Make Shrimp Risotto

1. Heat a large skillet over med/high and add 2 Tbs EVOO.
2. When the oil starts to shimmer add Shrimp and sprinkle with just a dash of Sea Salt and Pepper.
3. Sauté Shrimp about 3 minutes until they turn nice and pink on all sides and are cooked all the way through.
4. Remove and set aside.
5. Add 2 Tbs EVOO to the skillet and turn heat down to medium.
6. Add Shallots and sauté until golden color (approximately 2 minutes).
7. Add Garlic and sauté 1 minute.
8. Add Rice and stir for 1-2 minutes until toasted.
9. Add White Wine and cook until Wine is reduced or evaporated.
10. Add in 1/2 cup Vegetable Stock and stir (it’s important to keep stirring – see notes in recipe card).
11. When Vegetable Stock starts to get evaporated (after about 5 minutes), add another 1/2 cup of Vegetable Stock.
12. Add in Salt, and Pepper to Rice and stir.
13. Add 1/2 cup Vegetable Stock approximately every 5 minutes, stirring constantly (total cook time for the risotto is about 20 minutes).
14. Taste and add more Salt/Pepper if needed.
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.
16. Turn off heat and stir quickly until creamy in texture.
17. Add Shrimp and serve immediately.

Tips for Making Shrimp Risotto

Make sure your Vegetable Stock stays hot. It’s important to add a little bit of the hot Vegetable Stock at a time so the rice is cooked slowly and the stock gets absorbed. This method releases the rice’s starches, producing a velvety, creamy dish.

It’s very important to keep stirring the Risotto as it’s cooking, especially as the stock gets absorbed, to prevent scorching.

If you run out of Vegetable Stock and you find this is too dry at the end, you can add in a little hot water as a substitute.

The best way to determine if your risotto is done is by tasting it. Taste the rice a few times during the last 5 minutes of cooking time. When you are 1 minute before reaching the right bite “al dente”, meaning rice should be tender but still firm to the bite, that’s when you add in the peas, butter and Parmesan. This will make it nice and creamy.

What to Serve with Shrimp Risotto?

Shrimp Risotto is a hearty meal all by itself. But if you’re looking for something to serve with it, you could serve it with some crusty garlic bread or a nice salad.

How to Store and Reheat Risotto:

To Store: Keep any leftover Risotto in an air tight container in the fridge for up to 3 days.

To Reheat: Place the leftovers into a pan and add a bit of vegetable broth. Heat over medium heat until warmed.

More Risotto Recipes:

• Lemon Asparagus Risotto
• Porcini Risotto with Truffle Oil
• Broccoli Gorgonzola Risotto
• Apple Bacon and Gorgonzola Risotto
• Butternut Squash and Sage Risotto
• Fennel Mushrooms Lemon and Mint Risotto
• Brown Butter Scallops with Parmesan Risotto

If you try this let me know what you think be leaving a comment below! It’s super helpful to me and other readers!

And don’t forget to take a picture and Hashtag it #Tastefulventure on Instagram so I can see!

More Seafood Recipes

• Instant Pot Shrimp Boil
• Creamy Tuscan Salmon
• Blackened Tuna Steaks
• Air Fryer Keto Crab Cakes
• Blackened Shrimp Cobb Salad
• Greek Sheet Pan Salmon Dinner
• The Best Broiled Lobster Tail
• Low Carb Tuna Cakes
• Easy Brown Butter Scallops

This post and recipe was updated on December 16, 2022. The original publish date was September 28, 2016.

Easy Shrimp Risotto with Peas

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5 from 2 reviews

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!

• Author: Sara
• Prep Time: 10 mins
• Cook Time: 20 mins
• Total Time: 30 mins
• Yield: 2-4 1x
• Category: Dinner
• Method: Stovetop
• Cuisine: Italian

Ingredients

Units USM Scale 1x2x3x

• 1/2 lb medium to large sized Shrimp, peeled and deveined
• 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

Cook Mode Prevent your screen from going dark

Instructions

1. Heat a large skillet over med/high and add 2 Tbs EVOO.
2. When the oil starts to shimmer add Shrimp and sprinkle with just a dash of Sea Salt and Pepper.
3. Sauté Shrimp about 3 minutes until they turn nice and pink on all sides and are cooked all the way through.
4. Remove and set aside.
5. Add 2 Tbs EVOO to the skillet and turn heat down to medium.
6. Add Shallots and sauté until golden color (approximately 2 minutes).
7. Add Garlic and sauté 1 minute.
8. Add Rice and stir for 1-2 minutes until toasted.
9. Add White Wine and cook until Wine is reduced or evaporated.
10. Add in 1/2 cup Vegetable Stock and stir (it’s important to keep stirring – see notes below).
11. When Vegetable Stock starts to get evaporated (after about 5 minutes), add another 1/2 cup of Vegetable Stock.
12. Add in Salt, and Pepper to Rice and stir.
13. Add 1/2 cup Vegetable Stock approximately every 5 minutes, stirring constantly (total cook time for the risotto is about 20 minutes).
14. Taste and add more Salt/Pepper if needed.
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.
16. Turn off heat and stir quickly until creamy in texture.
17. Add Shrimp and serve immediately.
18. Enjoy!

Notes

1. Make sure your Vegetable Stock stays hot. It’s important to add a little bit of the hot Vegetable Stock at a time so the rice is cooked slowly and the stock gets absorbed. This method releases the rice’s starches, producing a velvety, creamy dish.
2. It’s very important to keep stirring the Risotto as it’s cooking, especially as the stock gets absorbed, to prevent scorching.
3. If you run out of Vegetable Stock and you find this is too dry at the end, you can add in a little hot water as a substitute.
4. Nutrition is based on 4 servings.

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