Shrimp and Pea Risotto
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 6
Description:
This Shrimp and Pea Risotto is a delightful, simplified version of the Naked Chef’s classic Prawn and Pea Risotto with Basil and Mint. The combination of sweet peas and tender shrimp in a creamy risotto makes this dish a comforting meal perfect for any occasion. With its vibrant colors and simple preparation, it’s a dish that not only pleases the palate but also warms the soul. Thanks to Jamie Oliver for this comforting recipe!
Category: Rice
Keywords: Vegetable, < 60 Mins, Stove Top, Easy
Ingredients:
- 1 1/2 cups frozen baby peas 🥕
- 1 pound shrimp, peeled and deveined 🍤
- 1 lemon, zested and juiced 🍋
- 3 tablespoons olive oil 🌿
- 1 onion, finely chopped 🧅
- 2 cloves garlic, minced 🧄
- 2 stalks celery, finely diced 🌱
- 2 cups arborio rice 🍚
- 1/2 cup butter 🧈
- 1/2 cup grated Parmesan cheese 🧀
- Salt and pepper to taste 🧂
Instructions:
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Prepare the Stock: Begin by heating your stock in a saucepan over low heat. It’s essential to keep the stock warm throughout the cooking process to ensure a smooth risotto.
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Cook the Vegetables: In a large frying pan or skillet, heat the olive oil over medium heat. Add the finely chopped onion, minced garlic, and diced celery. Sauté gently for about 3 minutes until the vegetables become tender and aromatic.
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Add the Rice: Stir in the arborio rice, ensuring it gets well coated with the oil and vegetables. Season with salt and pepper to taste. Increase the heat slightly to allow the rice to fry lightly. Continue to cook, stirring frequently, until the rice begins to turn slightly translucent.
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Incorporate the Stock: Pour the first ladle of hot stock into the rice mixture, adding a pinch of salt. Stir continuously until the liquid is mostly absorbed by the rice. Reduce the heat to a gentle simmer.
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Simmer the Risotto: Continue adding ladles of stock, one at a time, and stir frequently. Allow each addition to be absorbed before adding the next ladle. This process should take about 15 minutes, and you should end up with a creamy texture.
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Finish the Risotto: Once the rice is tender but still firm to the bite, remove the pan from the heat. Stir in the butter and grated Parmesan cheese until melted and well combined.
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Add Shrimp and Peas: Gently fold in the shrimp and peas. Cover the pan with a lid and let it sit for 2 to 3 minutes. The residual heat will cook the shrimp and peas perfectly.
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Season and Serve: Taste the risotto and adjust the seasoning with additional salt and pepper if needed. For an extra touch of flavor, drizzle a bit of olive oil over the top before serving.
Serving Suggestion: Serve the risotto warm, garnished with additional Parmesan cheese and a sprinkle of fresh herbs if desired.
Enjoy your homemade Shrimp and Pea Risotto—a dish that is not only simple and quick to make but also packed with comforting flavors and a delightful blend of textures. 🍽️🌟
