Creamy Shrimp Risotto Recipe with Fresh Peas

Welcome to a culinary delight that is sure to elevate your mealtime – Shrimp Risotto with Peas! This vibrant and flavorful dish brings together the succulent sweetness of shrimp, the freshness of peas, and the creamy richness of Arborio rice in a symphony of taste and texture. The subtle hints of fennel, garlic, and lemon add a sophisticated touch, making this risotto a perfect balance of elegance and comfort.

Crafted with love and attention to detail, this Shrimp Risotto with Peas recipe is an absolute gem for both weeknight dinners and special gatherings. As you stir the risotto to creamy perfection, the enchanting aroma of fennel and lemon will transport you to a culinary paradise. The secret lies in the fennel seeds, hand-crushed to release their aromatic oils, infusing the dish with authentic Italian flavors that will tantalize your taste buds.

Whether you’re seeking a cozy meal on a rainy day or aiming to impress your guests, this shrimp risotto is your go-to recipe. With each bite, you’ll savor the harmonious blend of plump shrimp, sweet peas, and velvety rice, creating a dining experience that feels like a celebration. So, let’s embark on a culinary journey filled with warmth, flavor, and the joy of creating something truly special with this exquisite Shrimp Risotto with Peas!

Quick Benefits

• Quick and Impressive: Perfect for weeknights or special occasions, this shrimp risotto is elegant and easy to put together, creating a restaurant-quality meal in no time.
• Aromatic and Flavorful: The combination of fennel, garlic, and lemon creates a fragrant dish that tantalizes the senses, making it a delightful experience to prepare and enjoy.
• Seasonal Adaptability: This versatile risotto can be customized with different seasonal ingredients, allowing you to experiment with various flavors and textures throughout the year.
• Creamy and Decadent: Using starchy rice varieties like Arborio, Carnaroli, or Vialone Nano, this dish achieves a creamy, luxurious texture that defines a perfectly cooked risotto.

Why You’ll Love This Creamy Shrimp Risotto Recipe with Fresh Peas Recipe

• Impressive Yet Easy: Perfect for both weeknight dinners and special occasions, this dish is quick to make but looks and tastes like it was prepared by a professional chef.
• Aromatic Flavor Profile: The combination of fennel, garlic, and lemon creates a fragrant and sophisticated taste that will tantalize your senses.
• Restaurant-Quality Meal: With plump shrimp, sweet peas, and creamy rice, this risotto delivers a luxurious dining experience that feels like a treat.
• Versatile Adaptations: This recipe offers endless possibilities for seasonal variations, allowing you to customize the dish with fresh, seasonal ingredients throughout the year.
• Authentic Italian Technique: Learn the secrets to making the perfect risotto, from achieving the ideal consistency (“all’onda”) to the importance of using starchy rice varieties like Arborio, Carnaroli, or Vialone Nano.
• Make-Ahead Tips: While risotto is best served immediately, you can prep components in advance and reheat leftovers with a splash of broth for a delicious meal even the next day.
• Tips and Substitutions: From using frozen shrimp to swapping Pecorino Romano with Parmesan cheese, this recipe provides helpful tips and substitutions to ensure your dish turns out perfectly every time.

Ingredients for Creamy Shrimp Risotto Recipe with Fresh Peas

For the Shrimp Risotto

• 1 oz finely grated Pecorino Romano cheese
• 1 tbsp extra-virgin olive oil
• ½ tsp crushed fennel seeds
• 1 shallot, minced, or ¼ cup minced onion
• 1 clove garlic, minced
• ½ cup dry white wine (e.g., Pinot Grigio)
• 1 tsp finely grated lemon zest
• ½ cup frozen peas, thawed, or fresh shelled peas
• 2 ¾ cups fish or seafood stock
• 1 tbsp butter
• 5 oz risotto rice (Arborio, Carnaroli, or Vialone Nano)
• 2 tbsp lemon juice
• ½ lb cooked small shrimp

To Serve

• Freshly ground black pepper
• Fresh dill leaves
• Extra-virgin olive oil

How to Make Creamy Shrimp Risotto Recipe with Fresh Peas

Step 1: Simmer Stock

In a small saucepan, heat the stock until it simmers, then keep warm on low heat.

Step 2: Cook Aromatics and Rice

In a large sauté pan over medium-low heat, melt butter with olive oil. Cook shallot for 3-4 minutes until softened. Add garlic, fennel seeds, and risotto rice, stirring for 2 minutes until grains are translucent.

Step 3: Deglaze with Wine

Pour in the white wine and stir vigorously as it bubbles, scraping the bottom of the pan to release any caramelized bits. Simmer until the wine is fully absorbed.

Step 4: Add Stock Gradually

Gradually add one ladleful of stock at a time, stirring occasionally until fully absorbed before adding more. When only 1 cup of stock is left, stir in the peas.

Step 5: Incorporate Cheese and Shrimp

Stir in Pecorino Romano cheese until melted. Add shrimp, lemon zest, lemon juice, black pepper, salt, and remaining stock.

Step 6: Finish the Risotto

Allow the risotto to rest, covered and off the heat, for 5 minutes before serving.

Step 7: Plate and Serve

Serve in warm bowls. Top with extra-virgin olive oil, dill leaves, and freshly ground black pepper.

Storage Tips

To store leftover shrimp risotto, refrigerate it in an airtight container for up to two days. When ready to enjoy the leftovers, add a splash of warm stock or water to loosen the texture and gently warm it over medium-low heat, stirring frequently. While the texture may not be as perfect as freshly made, the flavor will still be delicious.

Risotto is best served immediately after cooking, as it continues to absorb liquid and can become gummy if left to sit too long. If you need to prepare components ahead of time, consider measuring and prepping all ingredients, including warming the stock, but wait to start cooking shortly before serving. Remember that risotto continues to absorb liquid as it sits, so serve it promptly for the best experience.

Ingredient Substitutions

If you don’t have seafood stock on hand, you can substitute it with chicken or vegetable stock for a different flavor profile. Just keep in mind that it will alter the overall taste slightly.

If you prefer not to use shrimp, you can easily swap it out for another seafood like scallops, clams, or even lobster for a more luxurious version of the dish. Each seafood option will bring its unique flavor and texture to the risotto, keeping it exciting and versatile.

If you’re out of Pecorino Romano cheese, Parmesan cheese makes a great substitute in this recipe. Both cheeses offer a similar nutty and salty flavor that complements the dish well. Feel free to use whichever cheese you have on hand to still achieve a deliciously creamy and cheesy risotto.

Serving Suggestions

For an elegant presentation of this Shrimp Risotto with Peas, consider serving it in individual mini cast-iron skillets or ramekins. This not only adds a touch of sophistication but also keeps the risotto warm for longer as your guests savor each spoonful. Garnish each serving with a sprig of fresh dill and a drizzle of extra-virgin olive oil for a final burst of flavor and aroma.

To elevate the visual appeal of your Shrimp Risotto with Peas, consider topping each serving with a few extra cooked shrimp arranged in a decorative pattern. This not only adds a luxurious touch but also allows your guests to enjoy a delightful surprise with every bite. Additionally, a sprinkle of freshly ground black pepper over the top adds a subtle hint of spice that complements the creamy texture and rich flavors of the risotto.

FAQs for Creamy Shrimp Risotto Recipe with Fresh Peas

Can I use frozen shrimp for this recipe?

Yes, frozen shrimp works well. Ensure it is thawed completely and patted dry before adding it to the dish for the best texture.

How do I reheat leftover risotto?

Place the leftover risotto in a nonstick skillet, add a couple of tablespoons of broth or water, and heat over medium-low heat until hot and creamy.

Can I substitute Pecorino Romano with Parmesan cheese?

Yes, you can substitute Pecorino Romano with Parmesan cheese. It will provide a similar nutty, salty flavor to the dish.

Why is it important to serve the risotto immediately after cooking?

Risotto is best served immediately after cooking because it continues to absorb liquid and can become gummy when left to sit too long. If needed, add a splash of broth or water to loosen it before serving.

Conclusion

Shrimp Risotto with Peas is truly a dish that combines comfort and sophistication in each creamy bite. Whether you’re cooking this elegant meal for a special occasion or just to treat yourself on a weeknight, the aromatic blend of fennel, garlic, and lemon will transport you to a culinary paradise. Remember, the key to perfect risotto lies in achieving that “all’onda” consistency—creamy, flowing, and utterly delicious.

As you embark on your culinary journey with Shrimp Risotto with Peas, don’t be afraid to get creative and let the seasons inspire your adaptations. From fresh asparagus in spring to hearty wild mushrooms in fall, this dish is a canvas for your seasonal cravings. So, gather your ingredients, crush those fennel seeds by hand, and embrace the rhythmic stirring that will lead you to a bowl of creamy perfection. Serve promptly, savor every bite, and let the magic of this dish fill your kitchen with joy and warmth. Cheers to many more delicious risotto adventures ahead!

Creamy Shrimp Risotto Recipe with Fresh Peas

Elevate your weeknight dinner with this elegant Shrimp Risotto with Peas, boasting a fragrant blend of fennel, lemon, plump shrimp, sweet peas, and creamy rice.

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Prep Time10 Minutes

Cook Time25 Minutes

Total Time35 Minutes

CuisineItalian

Skill LevelEasy

Servings2 Servings

Ingredients

For the Shrimp Risotto

• 1 oz finely grated Pecorino Romano cheese
• 1 tbsp extra-virgin olive oil
• ½ tsp crushed fennel seeds
• 1 shallot, minced, or ¼ cup minced onion
• 1 clove garlic, minced
• ½ cup dry white wine (e.g., Pinot Grigio)
• 1 tsp finely grated lemon zest
• ½ cup frozen peas, thawed, or fresh shelled peas
• 2 ¾ cups fish or seafood stock
• 1 tbsp butter
• 5 oz risotto rice (Arborio, Carnaroli, or Vialone Nano)
• 2 tbsp lemon juice
• ½ lb cooked small shrimp

To Serve

• Freshly ground black pepper
• Fresh dill leaves
• Extra-virgin olive oil

Instructions

1. Simmer Stock: In a small saucepan, heat the stock until it simmers, then keep warm on low heat.
2. Cook Aromatics and Rice: In a large sauté pan over medium-low heat, melt butter with olive oil. Cook shallot for 3-4 minutes until softened. Add garlic, fennel seeds, and risotto rice, stirring for 2 minutes until grains are translucent.
3. Deglaze with Wine: Pour in the white wine and stir vigorously as it bubbles, scraping the bottom of the pan to release any caramelized bits. Simmer until the wine is fully absorbed.
4. Add Stock Gradually: Gradually add one ladleful of stock at a time, stirring occasionally until fully absorbed before adding more. When only 1 cup of stock is left, stir in the peas.
5. Incorporate Cheese and Shrimp: Stir in Pecorino Romano cheese until melted. Add shrimp, lemon zest, lemon juice, black pepper, salt, and remaining stock.
6. Finish the Risotto: Allow the risotto to rest, covered and off the heat, for 5 minutes before serving.
7. Plate and Serve: Serve in warm bowls. Top with extra-virgin olive oil, dill leaves, and freshly ground black pepper.