Recipe for Creamy Pea Risotto with Shrimp
- the pea risotto is light, creamy and very tasty
- the shrimp is pan-fried, naturally sweet and juicy
- peas and snap peas add a lovely refreshment
- a teaspoon of lemon juice works wonders
- a very simple recipe, made in less than 40 minutes
- delicious lunch or dinner for any day of the year
- fancy enough to serve on dinner dates or for celebrations
How to make Creamy Pea Risotto with Shrimp
There are two steps for making this Creamy Pea Risotto with Shrimp. First, we need to make the pea risotto, and second, we need to pan-fry the shrimp with snap peas. This is how we make it:
- Cook the onion and rice and cook until the rice is cooked al dente
- Add the peas, butter, and parmesan cheese, then remove from the heat
- In a skillet, pan-fry the shrimp with snap peas and garlic
- Season the shrimp with parsley and lemon juice
- Divide between four plates and serve immediately
How to store Creamy Pea Risotto
It's best to serve the Shrimp Risotto as soon as possible. If you have any leftovers, feel free to store them in an airtight container, in the fridge, for up to a day. Before serving, transfer to a pot and reheat well. Add additional liquid, like water, if needed.
Try these delicious pea recipes too
- Pea Soup with Sour Cream
- Pea Pasta with Chorizo
- Potato Salad with Young Sweet Peas
- Pea and Fish Cakes with Horseradish Sauce
- Oven-Baked Chicken Drumsticks with Asparagus and Peas
METHOD
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make the risotto
Peel and dice the onion. Place a pot over medium heat. Add olive oil and diced onion. While regularly stirring, cook the onion for about 5 minutes, then add the rice and continue to cook for 2 minutes, stirring occasionally. Pour the white wine into the pot, increase the heat, cook for 2 minutes, or until the alcohol evaporates. Reduce the heat, add the vegetable broth, and stir and cover with a lid. Simmer for 15 minutes, stir the risotto two or three times while it's cooking.
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creamy pea risotto
Add the frozen or blanched peas to the rice, stir and remove from the heat. Stir in the butter and freshly grated parmesan cheese. Season with salt and pepper to taste. Cover with a lid and set aside to rest for 5 - 10 minutes.
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pan-fried shrimp
Pan-fry the shrimp. Place a skillet with the olive oil over medium-high heat. When the oil is hot, add the shrimp, snap peas, and diced garlic. Cook for 3 - 4 minutes or until the shrimp is beautifully caramelized and cooked through. Stir in the freshly diced parsley and lemon juice. Season to taste with salt and pepper.
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serve
Divide the Creamy Pea Risotto between four plates. Top with pan-fried shrimp and snap peas and serve as soon as possible.
