This post may contain affiliate links. Please read our disclosure policy.

You’re going to love this easy shrimp risotto. Sweet, succulent shrimp and peas are carried by creamy risotto that is simply but beautifully flavored with savory vegetable broth, bright white wine, and zingy lemon.

Shrimp risotto in a bowl with a spoon.
Email Yourself This Recipe!
Get the recipe link sent to your inbox! PLUS, we’ll send you fresh recipes weekly!
Please enable JavaScript in your browser to complete this form.

If you hear the word risotto and think “fancy Italian recipe I could never dream of making myself” — think again. This shrimp risotto recipe is so accessible! Anyone can do it. Succulent, savory-sweet shrimp and bright green peas dance with al dente rice in a rich, almost creamy sauce that sings with the bright flavors of lemon and the sweet acidity of wine. It’s wonderfully elegant, tasty as all get out, and will only take you 45 minutes to make.

Why You’ll Love This Shrimp Risotto Recipe

Looking for an extra nudge to get off of your phone and into the kitchen to make this wonderfully nourishing meal? I’ve got you covered.

  • Surprisingly easy. A lot of people have this misconception that risotto is high-maintenance and difficult to cook. It really isn’t! This recipe is super approachable and is perfect for all skill levels.
  • Creamy (without the cream). As the starches release from the rice into the cooking liquid, a luscious, almost creamy sauce starts to form. It adds this comfort food quality to the dish that I can’t get enough of.
  • Big flavor, simple ingredients. The classic garlic-onion base, the subtle sweetness of the shrimp and peas, the savory of the vegetable broth, and the bright zing of the white wine and lemon marry to create a symphony of crave-able flavors. In typical Italian style, this recipe brings together few and simple ingredients to create a dish your taste buds won’t be able to resist.
Ingredients for shrimp risotto.

What You’ll Need

Here’s what you’ll need to make this easy shrimp risotto recipe. Be sure to scroll to the recipe card below for precise measurements.

  • Olive oil
  • Salt and pepper
  • Fresh shrimp – Use tail-off shrimp that has already been peeled and deveined for convenience.
  • Onion
  • Garlic
  • Arborio rice – If you can’t find Arborio, you can use Carnaroli instead. Both a short-grained white rices that have the capacity to absorb quite a bit of liquid.
  • Dry white wine – I tend to go with a Pinot Grigio or a Sauvignon Blanc.
  • Vegetable broth – Opt for a low-sodium broth so that you have more control over the final flavor of the risotto. Chicken broth works great too, and if you have time, make your own!
  • Frozen peas – Make sure to thaw the peas completely before using.
  • Fresh lemon juice – Emphasis on fresh. Do not use the bottled stuff here, folks.

How to Make Shrimp Risotto

Ready to learn how to make the best homemade shrimp and pea risotto ever? Here’s a quick look at how it’s done. You’ll find more detailed instructions in the recipe card below.

  • Season the shrimp. Toss shrimp in 2 tablespoons of olive oil and season with salt and pepper.
Cooking shrimp in a pot.
  • Cook the shrimp. Cook the shrimp in a large pot or Dutch oven over medium-high heat until opaque in the center and browned on the outside. Transfer the shrimp and juices to a bowl. Set aside.
  • Saute the aromatics. Add the remaining olive oil to the same pot. Add the onion and garlic and saute for 3-4 minutes
  • Toast the rice. Add the rice and let it toast for a bit, stirring constantly.
  • Deglaze. Add the white wine and cook until mostly absorbed, stirring often.
  • Cook the rice. Add 1/2 cup of vegetable broth and let it cook until mostly absorbed, stirring often. Add another 1/2 cup of broth and repeat until the rice is cooked to al dente. 
  • Finish it off. Stir in the peas followed by the shrimp. Season with salt and pepper and squeeze lemon juice over the risotto just before serving.
Shrimp risotto in a pot with a wooden spoon.

Tips For The Best Risotto With Shrimp

While this is a relatively simple recipe, there are some pro tips I want you to keep in mind while you cook your way toward a fabulous dinner. Here they are.

  • Don’t overcook the shrimp. Shrimp cooks quickly and can go from perfect to rubbery very quickly. So cook just until it is opaque on the inside and slightly golden brown on the outside. No more.
  • Use the right rice. You can’t just use any rice to make risotto. Well, you could, but most varieties won’t yield satisfying results. You want to use plump, short-grained rice (I prefer white) that has lots of starch to contribute to the sauce to make it creamy. Arborio is the classic choice, but Carnaroli will also work. Do not try to use Jasmine or Basmati.
  • Toast the rice. This may seem like an insignificant step, but take the extra moment to allow the rice to toast a bit before deglazing the pot with wine. Toasting the rice seals in its starches and strengthens the exterior of each grain, helping to keep it from breaking. It also brings out the natural nuttiness of the rice, contributing to a more deeply flavorful dish.
  • Keep things moving. When deglazing the pan and then again when cooking the rice in broth, it is important to stir quite consistently. This will help ensure that the rice cooks evenly without burning.
  • Know when to stop. Only keep adding chicken broth until the rice is cooked to al dente. Then turn the heat off and stop adding liquid. Your rice might be finished cooking before you make it through all of the broth prescribed in the recipe.
Overhead image of shrimp risotto served in bowls.

Serving Suggestions

This risotto with shrimp loves the company of a glass of crisp white wine and a simple side dish or two. I have been loving it with these Air Fryer Smashed Brussels Sprouts and/or my famous Stuffed Artichokes. These Garlic Roasted Green Beans are also a classic choice. In the mood for a salad? Serve this creamy risotto with this Romaine Salad or my Summer Panzanella.

How to Store & Reheat Leftovers

  • To store. Once the shrimp risotto has cooled to room temperature, seal it in an airtight container. You can store it in the fridge for up to 5 days or in the freezer for up to 3 months.
  • To reheat. Let the risotto thaw in the fridge (if applicable) before transferring it to a baking dish, covering it with aluminum foil, and baking it at 350°F for 20 minutes or until heated through. I sometimes stir a bit of broth into the risotto first to prevent it from drying out. You can also microwave smaller portions in 30-second intervals, stirring between each, until warm.
Overhead image of shrimp risotto in a bowl with a spoon.

More Easy Shrimp Dinners

In the mood for shrimp? I hear you! Here are some other fun shrimp-centric recipes to help you scratch that itch.

5 from 5 votes

Shrimp Risotto

There’s nothing intimidating about shrimp and pea risotto. The hardest part is waiting for it to be finished!
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 6


  • 4 tablespoons olive oil, divided
  • Salt and pepper
  • 1 pound (340 g) fresh shrimp, peeled and deveined (tails off)
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 cup (200 g) Arborio rice
  • ¼ cup (59 ml) dry white wine
  • 3 cups (710 ml) low sodium vegetable broth or chicken broth
  • cup (48 g) frozen peas, thawed
  • Juice of half a lemon
Email Yourself This Recipe!
Get the recipe link sent to your inbox! PLUS, we’ll send you fresh recipes weekly!
Please enable JavaScript in your browser to complete this form.


  • In a small bowl, toss shrimp in 2 tablespoons 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, browned on the outside, about 3 minutes. Remove from heat and place shrimp and juices in a bowl. Set aside.
    Cooking shrimp in a pot.
  • 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. Add the chicken broth, ½ cup at a time while stirring often and seeing that the rice has absorbed it. Continue adding ½ cup more broth and repeating until rice is not taking on any more liquid and is cooked creamy, tender, and has a slight bite to it. Note: you may not use all the chicken broth.
    Adding chicken broth to risotto.
  • Add the peas, stir to incorporate, then add the shrimp. Season with salt and pepper, to taste.
    Stirring shrimp and peas into risotto.
  • Juice half a lemon on top of the risotto before serving, then stir to combine.
    Shrimp risotto in a pot with a wooden spoon.
  • Serve and enjoy!


Serving: 1serving (217 grams), Calories: 266kcal, Carbohydrates: 20g, Protein: 22g, Fat: 11g, Sugar: 1g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.

The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.

Like this? Leave a comment below!

Photographs by Eat Love Eat

You May Also Like...

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. I always thought risotto was intimidating, but this seafood version was so easy and turned out perfectly.

  2. My husband and I loved this shrimp and pea risotto. It is so flavorful and really simple to make. It reminds me of a dish we had at a restaurant while we were on vacation.

  3. I actually made this without the shrimp, because it smelled off when defrosted. But the risotto turned out AMAZING without it!

  4. YUM! Can’t resist risotto! I like to think my grey hairs (I’m 26 too) just make me feel distinguished… course I’ve let it be known that if they keep appearing at the rate they do I will be getting regular colorings when I hit 30 haha!

  5. I`ve had at least 15 grey hairs and I`m only 22!! D: Haha, I`m at the stage where I just don`t want to grow up.

    I`m loving this dish!

  6. haha! call out of work for 3 days… That’s exactly how I would be. I got my first grey hair at like 23…I remember it so vividly. I still pout.

  7. I love risotto. I made it once and I felt like I had to stand by the stove the entire time to constantly stir. I definitely want to give this recipe a try as the process seems a lot easier. I plan on substituting asparagus with the peas as I’m not a fan of peas.

    I loved watching The Hills and Laguna Beach. haha! I too remember those days of going out at 11pm and not getting home till after 2am.