Shrimp Risotto with Peas is the kind of dish that makes your taste buds do a happy dance. Imagine creamy arborio rice, perfectly cooked shrimp, and vibrant green peas all mingling together in a bowl, creating a symphony of flavors and textures. The aroma wafting through your kitchen will make even your neighbor’s cat stop and stare. This is not just food; it’s an experience that warms your heart like a cozy blanket on a chilly day.
Whenever I make Shrimp Risotto with Peas, I’m reminded of my dinner party where my friends couldn’t stop raving about it. The laughter, the clinking glasses, and the satisfied sighs as they took their first bites created memories that are now etched in my mind. It’s perfect for special occasions or just a delightful weeknight treat. Trust me, you’ll want to dive into this dish!
Why You'll Love This Recipe
- This Shrimp Risotto with Peas is not only easy to prepare but also bursting with flavor
- The creamy texture paired with fresh peas makes it visually appealing and satisfying
- It’s versatile enough for both casual dinners and elegant gatherings
- Plus, it freezes well for those busy nights when you need something quick!
I once made this for a family gathering, and my cousin declared it “life-changing.” Who knew risotto could have such an impact?
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
Arborio Rice: This short-grain rice absorbs liquid beautifully, giving risotto its creamy texture.
Fresh Shrimp: Use large, deveined shrimp for maximum flavor and tenderness.
Vegetable Broth: Homemade broth adds depth; store-bought works in a pinch.
Frozen Peas: Bright green and sweet; they add color and freshness to the dish.
Parmesan Cheese: Freshly grated cheese provides a nutty flavor that enhances the risotto.
Onion: A finely chopped onion brings sweetness and depth to the base of your dish.
Garlic: Minced garlic adds aromatic flavor; use it generously for best results.
Butter: A couple of tablespoons add richness that makes every bite comforting.
Olive Oil: Use good-quality olive oil for sautéing the onions and shrimp.
Lemon Juice: A splash of fresh lemon juice brightens up the whole dish at the end.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Sautéing Aromatics: Begin by heating 2 tablespoons of olive oil in a large skillet over medium heat. Add finely chopped onion and cook until translucent, about 5 minutes. Stir occasionally to prevent burning.
Add Garlic & Rice: Toss in minced garlic and arborio rice; toast for 1-2 minutes until the rice becomes slightly translucent around the edges. The aroma will be heavenly!
Pour in Broth Gradually: Slowly add warm vegetable broth one ladle at a time, stirring continuously until absorbed before adding more. Continue this process until rice is creamy and al dente—about 18-20 minutes.
Add Shrimp & Peas : Stir in fresh shrimp and frozen peas after most of the broth has been absorbed. Cook until shrimp are pink and firm—about 5 minutes—making sure not to overcook them.
Incorporate Butter & Cheese : Remove from heat; mix in butter and freshly grated Parmesan cheese until melted. This step is crucial for achieving that perfect creaminess you crave.
Lemon Finish : Finally, squeeze some fresh lemon juice over the risotto before serving to elevate those flavors even more! Serve hot with extra Parmesan on top if desired.
Now you’re ready to dig into your delicious Shrimp Risotto with Peas! Enjoy every creamy bite!
You Must Know
- The key to creamy shrimp risotto with peas is patience; stir often and let each broth addition absorb before adding more
- This enhances flavor and texture, making it delightful on the palate
- The fresh aroma of seafood combined with peas creates a comforting dish that feels luxurious
Perfecting the Cooking Process
Start by sautéing onions and garlic in olive oil until fragrant. Then, add the arborio rice, allowing it to toast slightly before gradually adding warm broth for perfect creaminess.
Add Your Touch
Feel free to swap shrimp for scallops or chicken if you fancy. Experiment with herbs like basil or thyme for an extra flavor kick, or throw in some lemon zest for brightness.
Storing & Reheating
Store leftover risotto in an airtight container in the fridge for up to three days. Reheat gently on the stove with a splash of broth to restore its creamy consistency.
Chef's Helpful Tips
- Always use warm broth; it helps maintain the cooking temperature of the risotto
- Stir consistently but not obsessively; let your rice relax and absorb flavors
- Freshly grated Parmesan cheese adds extra creaminess—don’t skip this step!
The first time I made shrimp risotto, my friends couldn’t stop complimenting it! Their delighted reactions made me realize that good food can truly bring people together, creating lasting memories.
FAQ
Can I use frozen shrimp for shrimp risotto with peas?
Yes, frozen shrimp works well; just thaw them thoroughly before cooking.
What type of rice is best for shrimp risotto?
Arborio rice is ideal due to its high starch content, giving risotto that creamy texture.
How can I make my risotto creamier?
Stirring in butter and freshly grated Parmesan at the end enhances creaminess significantly.
Shrimp Risotto with Peas
- Total Time: 40 minutes
- Yield: Serves 4
Description
Shrimp Risotto with Peas is a delightful dish that combines creamy arborio rice, succulent shrimp, and vibrant peas for a comforting meal. This recipe creates a rich and flavorful risotto that’s perfect for both weeknight dinners and special occasions. Each bite is a harmonious blend of textures and tastes, making it a crowd-pleaser that will impress family and friends alike.
Ingredients
- 1 cup arborio rice
- 1 lb fresh shrimp, deveined
- 4 cups vegetable broth (warm)
- 1 cup frozen peas
- ½ cup Parmesan cheese, freshly grated
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons butter
- 2 tablespoons olive oil
- Juice of 1 lemon
- Salt and pepper to taste
Instructions
- In a large skillet, heat olive oil over medium heat. Sauté onion until translucent (about 5 minutes).
- Add minced garlic and arborio rice; toast for 1-2 minutes until rice edges are slightly translucent.
- Gradually add warm vegetable broth one ladle at a time, stirring continuously until absorbed. This should take about 18-20 minutes.
- Stir in the shrimp and frozen peas once most broth is absorbed; cook until shrimp are pink (about 5 minutes).
- Remove from heat; mix in butter and Parmesan cheese until melted. Finish with fresh lemon juice before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (approximately 250g)
- Calories: 400
- Sugar: 3g
- Sodium: 800mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 220mg
