Shrimp and Pea Risotto Recipe by Paula Deen

Level: Easy

Time: 40 MINUTES

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  • 3 tablespoons butter, divided
  • 1 shallot, minced
  • 2 cloves garlic, minced
  • 1 1/2 cups arborio rice
  • 1/2 cup dry white wine
  • 5 1/2 cups chicken broth, warm
  • 1 lb medium fresh shrimp, peeled and deveined
  • 1 cup frozen peas, thawed
  • 3/4 cup Parmigiano-Reggiano cheese, freshly grated


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, 3/4 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.

Shrimp and Pea Risotto


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