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Shrimp and Pea Risotto on a white plate with a fork, a glass of water and a flower.
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Shrimp and Pea Risotto

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4

Ingredients

  • 1 snall onion
  • 1 clove garlic
  • 1.5 cups arborio rice
  • 1/2 cup white wine
  • 4 cups chicken broth
  • 1 cup freshly grated parmesan cheese
  • 1 Tbsp butter
  • 1 cup green peas
  • 1 lbs cooked shrimps (450g, rinsed and drained)
  • salt
  • pepper

Instructions

  • Heat a heavy bottomed large sauce pan over medium heat.
  • Peel and chop onion.
  • Peel and crush garlic.
  • Add a dollop of olive oil to hot pan, reduce heat to medium low then add chopped onion and garlic and move around to avoid from burning.
  • Add rice and 1/2 cup white wine. Stir until all liquid is absorbed.
  • Add 1 cup chicken broth and stir until all liquid is absorbed. Repeat this step 4 times. (Do NOT dump the whole 4 cups of broth into the pan at once, do it a cup at a time, stirring and making sure the rice absorbs all the liquid before adding more. Otherwise the rice will not cook properly.)
  • Remove from heat and add 1 cup freshly grated Paremsan, 1 Tbsp butter and 1 cup green peas and stir to mix well. Salt and pepper if necessary. Cover and set aside.
  • Heat a pan over medium high heat (use the same burner you used for the risotto because it's already hot), wait at least 5 minutes for it to be really hot.
  • Add a dollop of olive oil to hot pan and then immediately add cooked shrimps (make sure they were rinsed and well drained) to pan, add salt and pepper and move around quickly to heat up evenly. Heat for about 1-2 minutes, then serve over Risotto.