There’s something magical about a perfectly creamy risotto that makes dinner feel like a special occasion. This Shrimp Risotto with Peas brings together the sweet pop of fresh peas with tender, juicy shrimp in a silky, flavorful rice dish that’s sure to impress.
While risotto has a reputation for being restaurant-level fancy, this version is absolutely achievable for home cooks. The gradual addition of warm broth and gentle stirring creates that signature creamy texture without any heavy cream—just the natural starch from the arborio rice working its magic.
Why You’ll Love This
- Impressive yet approachable—looks and tastes like restaurant quality but can be made in your own kitchen
- Creamy and luxurious texture without any heavy cream
- Perfect balance of flavors with sweet peas, savory shrimp, and aromatic herbs
- One-pot meal that’s ready in about 45 minutes
- Easily customizable with seasonal vegetables or whatever seafood looks freshest
Ingredients
- 2 ¾ cups fish or seafood stock
- 1 tbsp butter
- 1 tbsp extra-virgin olive oil
- 1 shallot, minced, or ¼ cup minced onion
- 1 clove garlic, minced
- ½ tsp crushed fennel seeds
- 5 oz risotto rice (Arborio, Carnaroli, or Vialone Nano)
- ½ cup dry white wine (e.g., Pinot Grigio)
- ½ cup frozen peas, thawed, or fresh shelled peas
- ½ lb cooked small shrimp
- 1 oz finely grated Pecorino Romano cheese
- 1 tsp finely grated lemon zest
- 2 tbsp lemon juice
- Fresh dill leaves
- Extra-virgin olive oil
- Freshly ground black pepper
Instructions
- In a small saucepan, bring the stock to a simmer and keep warm over low heat.
- In a large sauté pan, melt the butter in olive oil over medium-low heat. Add the shallot and cook, stirring, for 3-4 minutes until softened. Add the garlic, fennel seeds, and risotto rice, stirring for 2 minutes until the grains are translucent around the edges.
- Add the white wine and stir vigorously while it bubbles up, scraping the pan’s bottom to loosen caramelized bits. Simmer until the wine fully absorbs.
- Add one ladleful of stock at a time, stirring occasionally, and allow each addition to fully absorb before adding the next. When 1 cup of stock remains, stir in the peas.
- Add Pecorino Romano cheese and stir until melted. Then add shrimp, lemon zest, and lemon juice. Season with black pepper and salt to taste. Stir in the remaining stock.
- The risotto should be loose and creamy. Cover, turn off the heat, and let it rest for 5 minutes before serving.
- Serve in warm bowls. Drizzle with extra-virgin olive oil, garnish with dill leaves, and a sprinkle of freshly ground black pepper.
Tips & Variations
- For extra flavor, save the shrimp shells and simmer them in your broth for 15 minutes (then strain) before starting the risotto.
- Substitute asparagus, spinach, or mushrooms for the peas depending on the season.
- Try scallops or lobster instead of shrimp for an even more luxurious version.
- The risotto should be creamy but still flow slightly when served—if it’s too thick, add a splash more broth.
- For a lighter version, skip the butter and reduce the Parmesan to ¼ cup.
- Make it dairy-free by using olive oil instead of butter and omitting the cheese (add a bit more salt to compensate).
Serving Suggestions
Serve this creamy shrimp risotto in shallow bowls with an extra sprinkle of Parmesan and fresh herbs on top. A simple arugula salad dressed with lemon and olive oil makes the perfect accompaniment, cutting through the richness of the dish.
For a complete dinner party menu, start with bruschetta or a light seafood appetizer, serve the risotto as your main, and finish with a refreshing lemon sorbet or panna cotta for dessert. A crisp Pinot Grigio or Sauvignon Blanc pairs beautifully with this dish.
Notes
- Risotto is best enjoyed immediately after cooking, but leftovers can be refrigerated for up to 2 days.
- When reheating, add a splash of broth or water to restore the creamy consistency.
- The rice should be tender but still have a slight bite in the center when done.
- Taste before the final seasoning—the Parmesan adds saltiness, so you may need less salt than you think.
FAQs
Can I make risotto ahead of time?
You can partially cook the risotto (about 15 minutes into the broth-adding process), then cool and refrigerate. When ready to serve, continue adding hot broth until creamy and finished.
Why is my risotto gummy instead of creamy?
Gummy risotto usually means it’s been overcooked or stirred too vigorously. Stir gently and test frequently for that al dente texture.
Can I use regular rice instead of arborio?
For authentic risotto texture, arborio or other short-grain Italian rice varieties (like carnaroli) are best. Regular rice won’t release enough starch to create the signature creaminess.
Is it necessary to add the broth gradually?
Yes, the slow addition of hot broth allows the rice to release its starch gradually, creating that distinctive creamy texture that makes risotto special.
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