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Shrimp and Pea Risotto

By Paula Deen


Difficulty: Easy

Prep time: 5 minutes

Cook time: 5 minutes

Servings: 5


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