Shrimp Risotto with Peas
Shrimp Risotto with Peas is a creamy Italian classic that combines tender shrimp, vibrant peas, and rich Arborio rice into a comforting dish. This recipe is perfect for cozy weeknight dinners or special gatherings, offering a delightful blend of flavors that will impress your family and friends. With its luxurious texture and aromatic ingredients, each bite transports you to Italy, making mealtime a memorable experience.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Ingredients
Scale
- 1 cup Arborio rice
- 12 oz fresh shrimp, peeled
- 1 cup frozen peas
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 cups low-sodium chicken broth
- ½ cup dry white wine
- ½ cup freshly grated Parmesan cheese
- 2 tbsp olive oil
- 1 tbsp butter
- Salt and pepper to taste
Instructions
- In a large skillet over medium heat, combine olive oil and butter. Add diced onion and minced garlic; sauté until translucent (about 5 minutes).
- Stir in Arborio rice for about 2 minutes until toasted.
- Pour in white wine, stirring until mostly absorbed.
- Gradually add warm chicken broth one cup at a time, stirring frequently until absorbed (about 20 minutes).
- When rice is creamy but al dente, stir in shrimp and frozen peas; cook for an additional 5 minutes until shrimp turns pink.
- Remove from heat; stir in Parmesan cheese for added creaminess. Season with salt and pepper to taste.
Nutrition
- Serving Size: 1 plate (approx. 300g)
- Calories: 420
- Sugar: 3g
- Sodium: 580mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 210mg
Keywords: Swap shrimp for chicken or vegetables for a vegetarian version. Experiment with herbs like thyme or basil for added flavor. To store leftovers, keep in an airtight container in the refrigerator for up to three days.