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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!

Ingredients

Units Scale
  • 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

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.

Find it online: https://tastefulventure.com/easy-shrimp-risotto/

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