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–+ servings
Shrimp risotto in a bowl with a spoon.
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5 from 6 votes

Shrimp Risotto

There's nothing intimidating about shrimp and pea risotto. The hardest part is waiting for it to be finished!
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Servings: 6
Author: Julie Chiou

Ingredients 

  • 1 pound (340 g) fresh shrimp peeled and deveined (tails off)
  • 4 tablespoons olive oil divided
  • Salt and pepper
  • 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
  • ⅓ cup (48 g) frozen peas thawed
  • Juice of half a lemon

Instructions

  • 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.
    1 pound fresh shrimp, Salt and pepper, 2 tablespoons olive oil
    Cooking shrimp in a pot.
  • In the same pot, add the remaining 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 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 broth.
    1 small onion, 2 cloves garlic, 1 cup Arborio rice, 1/4 cup dry white wine, 3 cups low sodium vegetable broth or chicken broth, 2 tablespoons olive oil
    Adding chicken broth to risotto.
  • Add the peas, stir to incorporate, then add the shrimp. Season with salt and pepper, to taste.
    1/3 cup frozen peas
    Stirring shrimp and peas into risotto.
  • Juice half a lemon on top of the risotto before serving, then stir to combine.
    Juice of half a lemon
    Shrimp risotto in a pot with a wooden spoon.
  • Serve and enjoy!

Nutrition

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

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