Creamy and comforting, Shrimp and Pea Risotto is a delightful dish that combines the rich flavors of sautéed shrimp with the fresh sweetness of peas, all enveloped in a luscious, velvety risotto. This Italian classic is perfect for a special dinner or a cozy weeknight meal, showcasing the beauty of simple ingredients transformed into a gourmet experience. The key to a perfect risotto lies in the gradual addition of broth, allowing the rice to absorb flavors and release its starch, creating that characteristic creamy texture. With a hint of garlic, a splash of white wine, and finished with a sprinkle of Parmesan cheese, this risotto is a deliciously satisfying dish that will impress family and friends alike.
Ingredients
- 1 cup Arborio rice
- 1 pound large shrimp, peeled and deveined
- 1 cup fresh or frozen peas
- 4 cups chicken or vegetable broth
- 1 cup dry white wine
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- ½ cup grated Parmesan cheese
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare the Broth: In a saucepan, bring the chicken or vegetable broth to a simmer over low heat. Keep it warm on the stove as you prepare the risotto.
- Sauté the Shrimp: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the shrimp and cook until pink and opaque, about 2-3 minutes per side. Season with salt and pepper. Remove the shrimp from the skillet and set aside.
- Cook the Aromatics: In the same skillet, add the remaining olive oil and the butter. Once melted, add the chopped onion and cook until translucent, about 5 minutes. Add the minced garlic and cook for an additional minute until fragrant.
- Toast the Rice: Stir in the Arborio rice, cooking for 1-2 minutes until the rice is lightly toasted and coated in the oil and butter.
- Deglaze with Wine: Pour in the white wine and cook, stirring constantly, until it is mostly absorbed by the rice.
- Add the Broth: Begin adding the warm broth one ladle at a time, stirring frequently. Allow each addition of broth to be absorbed before adding the next. Continue this process for about 18-20 minutes, or until the rice is creamy and al dente.
- Incorporate the Peas and Shrimp: In the last few minutes of cooking, stir in the peas and the cooked shrimp. Cook until the peas are heated through and the shrimp is warm.
- Finish the Risotto: Remove the skillet from heat. Stir in the grated Parmesan cheese, and season with salt and pepper to taste. If the risotto is too thick, add a bit more broth or water to reach your desired consistency.
- Serve: Spoon the risotto into bowls, garnish with fresh parsley, and enjoy this delicious Shrimp and Pea Risotto warm!
This dish is a perfect blend of flavors and textures, making it a standout choice for any dining occasion!
