Side Pannel
Shrimp and Pea Risotto
Shrimp and Pea Risotto
- Recipe Submitted by maryjosh on 08/15/2018
Ingredients List
- 4 tbsp olive oil
- Salt and pepper, to taste
- 3/4 pounds of shrimp, peeled and deveined (you can use frozen shrimp here too if you want)
- 1 small onion, diced
- 2 cloves of garlic, minced
- 1 cup Arborio rice
- 1/4 cup dry white wine
- 3 cups low sodium chicken broth
- 1/3 cup frozen peas, thawed
- Juice of half a lemon
Directions
In a small bowl, toss shrimp in 2 tbsp. of olive oil and season with salt and pepper. In a dutch oven (or large stockpot), add the shrimp and cook on medium high heat until they're opaque in the center, about 3 minutes. Remove from heat and place shrimp and juices in a bowl. Set aside.
In the same pot, add 2 more tbsp. of olive oil and cook the onion and garlic until fragrant and translucent, 3-4 minutes. Add the Arborio rice and slightly toast the outside of it, stirring constantly. Gently add the white wine and cook it down until most have been absorbed by the rice, about 2-3 minutes, stirring often. Then add the chicken broth, bring to a boil while stirring often. Reduce the heat to medium-low, cover, and let cook for another 15 minutes, until the rice is creamy, tender and has a bite to it.
Add the peas, stir to incorporate, then add the shrimp. Season with salt and pepper, to taste.
If the risotto seems too dry and not creamy, add more chicken broth, 1/4 cup at a time, until you achieve the right consistency.
Juice half a lemon on top of the risotto before serving, then stir to combine.
Serve hot and store leftovers in the refrigerator in an airtight container for up to 5 days.
In the same pot, add 2 more tbsp. of olive oil and cook the onion and garlic until fragrant and translucent, 3-4 minutes. Add the Arborio rice and slightly toast the outside of it, stirring constantly. Gently add the white wine and cook it down until most have been absorbed by the rice, about 2-3 minutes, stirring often. Then add the chicken broth, bring to a boil while stirring often. Reduce the heat to medium-low, cover, and let cook for another 15 minutes, until the rice is creamy, tender and has a bite to it.
Add the peas, stir to incorporate, then add the shrimp. Season with salt and pepper, to taste.
If the risotto seems too dry and not creamy, add more chicken broth, 1/4 cup at a time, until you achieve the right consistency.
Juice half a lemon on top of the risotto before serving, then stir to combine.
Serve hot and store leftovers in the refrigerator in an airtight container for up to 5 days.
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