Shrimp and Pea Risotto
There’s nothing intimidating about shrimp and pea risotto. The hardest part is waiting for it to be finished!
Let’s go back in time..do you guys remember the tv show The Hills? Or Laguna Beach? Ahh that was like my college years! On Wednesday, apparently MTV had their “retroMTV” marathon and they had the first season of The Hills and my DVR was set to record the entire marathon. Oh my gosh – I love when MTV does their throwbacks. It’s such trashy tv and such a time killer but I can’t help but get sucked in. It brings me back to college and how my roommates and I would always make sure we watched it at 10pm the night it came on. Haha, as embarrassing as this is to admit, I idolized those girls in the show. I wanted everything they had, I wanted to move to LA, I wanted to get into PR. Ugh, these shows are so bad for teenage girls! I turned out ok though ;)
I feel like I always have a twinge of sadness when I think about college. Every time I meet someone from my alma mater (ha, and they always are getting younger and younger it seems), I always get really nostalgic. I miss college. I really really do. I miss being young and going to bars and being able to stay up past 11pm. Sigh, it’s crazy how fast life is going by. I’m making myself sound so old. I feel old though – I can barely stay awake past 10pm and my “sleeping in” on the weekends is 730am. Sucks!! Oh, not to mention, on Monday, I found my FIRST gray hair. I pretty much screamed bloody murder. Jason thought I had broken something and ran upstairs to see me standing in the hallway holding that piece of gray hair pouting. Wahhh this cannot be happening at 26! I didn’t think I’d even get any til at least 30. :( tear
My friends and I always talk about going out to a club one weekend and dress like how we dressed in college and party like how we partied. I honestly don’t even know if I can handle it. In college, we didn’t even go out til 11pm and we’d stay out til way past 2am, sometimes even 4am. We’d drink way too much and be lazy all day Saturday and do it again Saturday night. Then Sunday was full recovery mode. If I were to do that one weekend at age 26, I bet you I’d call out of work for 3 days, haha
If I were to really do that one weekend, this shrimp and pea risotto would be something I’d be able to muster up enough energy to make. It’s really simple to make. A lot of people have this misconception that risotto is high-maintenance and difficult to cook – it really isn’t! This would be pure comfort food and a possible hangover cure. This is really for any day though – you don’t have to be nursing a hangover to make this :) it’s a quick weeknight dinner option that the entire family will love!
- 4 tbsp. olive oil
- Salt and pepper, to taste
- ¾ 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
- ¼ cup dry white wine
- 3 cups low sodium chicken broth
- ⅓ cup frozen peas, thawed
- Juice of half a lemon
- 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, ¼ 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.