Creamy Shrimp Risotto with Peas: A Delicious Delight

Shrimp Risotto with Peas is like a warm hug on a plate, enveloping your taste buds in creamy goodness. The luscious rice dances with perfectly cooked shrimp and vibrant green peas, creating a delightful medley of flavors and textures. You can practically hear the dish whispering sweet nothings as it simmers away, filling your kitchen with an irresistible aroma that beckons everyone to the dinner table.

This dish isn’t just about flavor; it’s also about memories. Picture this: a cozy family gathering where laughter fills the air, and the tantalizing scent of Shrimp Risotto with Peas wafts through the house. Everyone eagerly awaits their turn to dive into this creamy delight, and you can’t help but feel proud as they take their first bites—smiles all around.

I vividly remember the first time I made Shrimp Risotto with Peas for my friends; they were blown away by the flavors and kept asking for seconds.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Arborio Rice: This short-grain rice absorbs flavors beautifully while maintaining a creamy texture; it’s essential for risotto perfection.
• Fresh Shrimp: Opt for large shrimp for better texture; ensure they’re deveined and peeled for easy cooking.
• Frozen Peas: These bright green gems add sweetness and color; no need to thaw before adding them to your risotto.
• Onion: A finely chopped onion releases sweetness as it cooks down; sauté until translucent for maximum flavor.
• Garlic: Fresh minced garlic infuses your risotto with aroma; use high-quality garlic for the best results.
• Chicken Broth: Use low-sodium broth to control saltiness while enhancing overall flavor; homemade is best but store-bought works too.
• Parmesan Cheese: Grated Parmesan adds creaminess and umami; don’t skimp on quality when choosing your cheese.
• Olive Oil & Butter: A combination of both gives richness and depth; use extra-virgin olive oil for optimal taste.
• White Wine: Choose a dry white wine to deglaze the pan and enhance flavors; sip some while cooking for good measure!

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Sauté Aromatics: Start by heating olive oil and butter in a large skillet over medium heat. Add chopped onion and sauté until soft and translucent, about 5 minutes. The smell will make you want to dance.

Add Garlic & Rice: Add minced garlic and Arborio rice into the skillet. Stir frequently until the rice becomes slightly translucent around the edges—about 2 minutes will do.

Pour in Wine & Broth: Deglaze your pan by pouring in white wine. Stir gently until absorbed, then gradually add warm chicken broth one ladle at a time. Allow each addition to absorb before adding more—this takes patience but trust me, it’s worth it!

Add Shrimp & Peas: When your rice is nearly al dente (about 15-20 minutes), stir in shrimp and frozen peas. Cook until shrimp turns pink and opaque, about 5 minutes more. The colors should be radiant!

Finish with Cheese & Serve: Once everything is creamy and deliciously combined, remove from heat and stir in grated Parmesan cheese. Taste and adjust seasoning if necessary before plating up this masterpiece.

Each step brings you closer to tasting this rich, comforting dish that feels like home. Enjoy every moment of cooking—it’s part of what makes this meal special!

Perfecting the Cooking Process

Start by sautéing onions and garlic, then gradually add Arborio rice, toasting it before slowly incorporating broth for that creamy texture.

Add Your Touch

Feel free to swap shrimp for scallops or add saffron for a luxurious twist. Fresh herbs can brighten the dish beautifully.

Storing & Reheating

Store leftover risotto in an airtight container in the fridge for up to three days. Reheat gently on the stovetop, adding broth to regain creaminess.

Cooking shrimp risotto reminds me of my grandma’s kitchen, where laughter and delicious smells danced together, leaving lasting memories that still warm my heart.

FAQ

What type of rice is best for shrimp risotto with peas?

Use Arborio rice for its creamy consistency and ability to absorb flavors well.

Can I make shrimp risotto with frozen peas?

Absolutely! Frozen peas work perfectly and add a pop of color and sweetness.

How do I know when the shrimp are cooked?

Shrimp turn pink and opaque when cooked; they should be tender but not rubbery.

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Shrimp Risotto with Peas

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• Author: Clara Rosewood
• Total Time: 40 minutes
• Yield: Serves 4

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Description

Shrimp Risotto with Peas is a comforting dish that brings together creamy Arborio rice, succulent shrimp, and sweet peas for a delightful culinary experience. This easy-to-make recipe is perfect for family dinners or special occasions, filling your kitchen with irresistible aromas and creating lasting memories around the dinner table.

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Ingredients

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• 1 cup Arborio rice
• 1 lb large shrimp (deveined and peeled)
• 1 cup frozen peas
• 1 medium onion (finely chopped)
• 2 cloves garlic (minced)
• 4 cups low-sodium chicken broth (warm)
• ½ cup dry white wine
• ½ cup grated Parmesan cheese
• 2 tbsp olive oil
• 2 tbsp butter

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Instructions

1. In a large skillet, heat olive oil and butter over medium heat. Add chopped onion and sauté until translucent (about 5 minutes).
2. Stir in minced garlic and Arborio rice; cook for about 2 minutes until rice edges become slightly translucent.
3. Pour in white wine, stirring until absorbed. Gradually add warm chicken broth one ladle at a time, allowing it to absorb before adding more.
4. When rice is nearly al dente (15-20 minutes), stir in shrimp and frozen peas. Cook until shrimp turns pink (about 5 minutes).
5. Remove from heat and mix in grated Parmesan cheese. Adjust seasoning to taste before serving.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Main
• Method: Sauteing
• Cuisine: Italian

Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 2g
• Sodium: 600mg
• Fat: 15g
• Saturated Fat: 7g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 54g
• Fiber: 2g
• Protein: 25g
• Cholesterol: 190mg