Creamy Shrimp Risotto With Peas
Creamy Shrimp (or Prawn) Risotto With Peas is a delightful, hearty, and comforting dish made with juicy shrimp, arborio rice, and homemade stock.
Servings: 4 people
Calories: 811kcal
Equipment
- 1 kitchen scale
- 1 measuring spoons
- 1 Measuring cups
- 1 Rubber spatula
- 1 Saucepan
Ingredients
- 1 tablespoon butter
- 300 g shrimp (peeled and deveined)
- 1 tablespoon olive oil
- 1 small shallot (finely chopped)
- 1 clove garlic (finely chopped)
- 320 g risotto rice (carnaroli, vialone nano, arborio or baldo)
- 115 ml dry white wine or vermouth
- 1 l vegetable stock or fish stock
- 1 tablespoon mascarpone cheese
- 150 g frozen peas
- 50 g butter (cut in small cubes)
- 50 g parmesan (grated)
- 1 teaspoon salt
- ½ teaspoon pepper
Instructions
- Heat the chicken stock or vegetable stock in a pan and leave it on low heat to simmer. Set it aside. You will use this when cooking the risotto.
- Heat a large pan with 1 tablespoon of butter at medium heat.
- Add the shrimp and cook for 1 ½ to 2 minutes, until they get pink. Don't be tempted to cook any longer as they will cook more later with the risotto!
- Remove the shrimp to a plate and add the olive oil to the same pan.
- Add the shallots and garlic, and gently sauté for a few minutes until they are soft and translucent.
- Add the rice and sauté for a few minutes until they are semi-translucent.
- Pour in the white wine, and cook until all the alcohol evaporates.
- Turn the heat to low and start adding the simmering stock a ladle each time.
- Keep stirring the rice every few minutes, until the stock is totally absorbed by the rice.
- Add more stock when there is no more liquid in the pan and repeat the same process until the rice is nearly cooked but still crunchy.
- Stir in the mascarpone cheese, salt, and pepper at this point and cook for a few more minutes.
- Check the rice and add more stock if necessary until it's cooked al dente. Add the cubed butter along with the peas and give it a good stir.
- Stir in the shrimp, turn the heat off and add the grated Parmesan cheese on top. Do not stir the Parmesan cheese in, and let the risotto rest for 5 minutes with a lid on before serving.
- Serve the risotto and garnish with chopped parsley or chives and extra grated parmesan cheese.
Video
Notes
- Keep your stock/broth simmering on low heat. Add a ladle at a time, cooking and stirring over medium-low heat until the rice is al dente.
- Always add the butter just before the cooking process end. Make sure the butter is cubed, cold, and fresh out of the fridge.
- Add the Parmesan cheese when the cooking process is finished.
- If you use fresh prawns in the shell, save the shell to add to your vegetable stock for extra flavor.
- This Creamy Shrimp Risotto with Peas is a complete meal itself.
- Don't be tempted to cook shrimp any longer than stated in the recipe card as they will cook more later with the risotto!
- Don't rinse the risotto rice before using it. Washing the rice removes the starch, which is what helps give risotto its velvety&creamy texture.
Nutrition
Calories: 811kcal | Carbohydrates: 75g | Protein: 69g | Fat: 25g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 902mg | Sodium: 4525mg | Potassium: 216mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1367IU | Vitamin C: 16mg | Calcium: 477mg | Iron: 10mg