Easy Shrimp & Pea Risotto
Ingredients
- 1 cup Arborio rice ⓘ
- 1 pound shrimp, peeled & deveined ⓘ
- 1 cup frozen peas, thawed ⓘ
- 2 tablespoons extra virgin olive oil ⓘ
- 1 large onion, finely diced ⓘ
- 1/2 cup dry white wine ⓘ
- 2 1/2 cups chicken stock ⓘ
- 2 tablespoons unsalted butter
- 1/4 cup Parmesan cheese, grated ⓘ
- 2 tablespoons heavy cream ⓘ
- 1/4 teaspoons saffron ⓘ
Instructions
- Bring the chicken stock to a boiling point and have ready at stoveside.
- In a large skillet with a heavy bottom, heat oil over low heat and saute onions until translucent. Add rice, stir to coat with oil and saute with onions to toast each grain, approx. 7 minutes.
- Once toasted, add white wine slowly, stirring with a wooden spoon. ( I like to remove the pot from the heat source before adding wine.) Add saffron. Once the rice has absorbed the wine, add 1 cup chicken stock, stirring occasionally.
- Continue adding stock as the rice absorbs the liquid and the pot becomes dry, until all the stock is absorbed. (Adding liquid in stages allows grains of rice to expand more fully, adding to the risotto's creamy texture.) This whole process should take about 20 minutes and the risotto will be a little chewy (to your liking) and should have a creamy texture.
- With roughly 2-3 minutes left, add the shrimp and cook until done. Add the peas. Add the butter, Parmesan and heavy cream. Stir to combine ingredients and serve immediately.
- Enjoy!
Nutrition & Diet Analysis (per serving)
784
kcal
39% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).