Shrimp and Pea Risotto

  • Pin It
  • print
Shrimp and Pea Risotto Shrimp and Pea Risotto Recipe Courtesy of

Servings: Makes 4 to 6 servings
Difficulty: Easy

Ingredients Add to grocery list

3 tablespoons butter, divided
1 shallot, minced
2 cloves garlic, minced
1½ cups Arborio rice
½ cup dry white wine
5½ cups warm chicken broth
1 pound peeled and deveined medium fresh shrimp
1 cup frozen peas, thawed
¾ cup freshly grated Parmigiano-Reggiano cheese


1. In a large saucepan, melt 1 tablespoon butter over medium-high heat. Add shallot and garlic; cook, stirring frequently, for 4 minutes or until just tender. Add rice, and cook, stirring constantly, for 3 to 4 minutes or until rice begins to brown. Add wine, and cook, stirring constantly, until liquid is absorbed. Add warm chicken broth, ¾ cup at a time, allowing liquid to be absorbed after each addition, stirring constantly. Add shrimp and peas; cook, stirring frequently, until shrimp are pink and firm.
2. Remove from heat, and stir in cheese and remaining 2 tablespoons butter. Serve immediately.

You May Also Like These Recipes:

You May Also Like These Articles:

Leave a Comment

Reader Comments:

My Recipe Box |

Paula's Upcoming Schedule