Shrimp and Pea Risotto Recipe

Name: Shrimp and Pea Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon extra virgin olive oil; 1 onion, finely diced; 2 garlic cloves, minced; 1 teaspoon grated lemon zest; ¼ teaspoon salt; ¼ teaspoon pepper; 1 cup arborio rice or 1 cup other short-grain rice; ¼ cup dry white wine; 2 ½ cups hot reduced-sodium chicken broth; 10 ounces peeled raw shrimp; 1 cup frozen peas; 2 tablespoons chopped of fresh mint

Servings: persons

1 tablespoon extra virgin olive oil
1 onion, finely diced
2 garlic cloves, minced
1 teaspoon grated lemon zest
¼ teaspoon salt
¼ teaspoon pepper
1 cup arborio rice or 1 cup other short-grain rice
¼ cup dry white wine
2 ½ cups hot reduced-sodium chicken broth
10 ounces peeled raw shrimp
1 cup frozen peas
2 tablespoons chopped of fresh mint

1
In large saucepan, heat oil over medium heat; fry onion, garlic, lemon rind, salt and pepper, stirring occasionally, until softened, about 3 minutes.
2
Add rice, stirring to coat.
3
Add wine; boil until evaporated, about 1 minute.
4
Stir in broth and bring to boil.
5
Reduce heat to low; cover and simmer, stirring once, for 10 minutes.
6
Stir vigorously for 15 seconds.
7
Simmer, covered for 5 minutes.
8
Stir in shrimp and peas; simmer, covered, until shrimp are pink, peas are tender and rice is creamy and slightly firm to the bite, about 3 minutes.
9
Sprinkle with mint.

651

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 tablespoon extra virgin olive oil, 1 onion, finely diced, 2 garlic cloves, minced, 1 teaspoon grated lemon zest, and more.

Yes, Shrimp and Pea Risotto falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Shrimp and Pea Risotto

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