Shrimp & Pea Risotto
Shrimp & Pea Risotto. Creamy, lemony risotto filled with fresh peas and topped with sautéed shrimp, fresh basil leaves, and lemon zest. With another day of warm weather I am so here for the springy seafood and veggie dishes. And this one is vibrant and cozy and so so good !! Happy Wednesday guys…don’t forget some white wine with this one ;)))
Ok it’s kinda crazy, but this is our first risotto post/recipe since back in the early 2019 blog days. It’s not that we haven’t made risotto in that long, but I just find it to be a hard dish to photograph. But I am actually happy with the way this dish turned out. So here you have it. Our very first risotto recipe since July of 2019.
But needless to say it’s a good one. Because who doesn’t love creamy risotto that’s lemony and topped with shrimp and basil. This is looking like summer in bowl to me and I am here for it. Shrimp dishes always give me summertime vibes, but throw in a little basil and you’ve got the perfect summer dish. Basil makes just about everything summery. And since the weather is feeling nice and warm today, a summery dish is much needed.
Unfortunately the weather is not staying warm for long. But I feel like we have at least turned a corner. And March is beginning next week, so another month of winter is behind us. And we have lots of things to look forward to in March. It’s officially the start of beach weekends, it’s my dads birthday, and st. Pattys day. So lots to look forward to which is exactly what we need !!
Ingredients
For the Risotto
2 tablespoons olive oil
2 tablespoons butter
1 large shallot; chopped
1 1/2 cups arborio rice
3/4 cup white wine
6 cups chicken or seafood stock
1 cup fresh peas
2 tablespoons butter for topping
1/4 cup parmesan
For the Shrimp
1 tablespoon olive oil
1 tablespoon butter
1 pound shrimp; peeled and deveined
salt and pepper
Directions
In a large skillet, heat the olive oil and butter. Add the shallot and cook until translucent. Add the rice and cook until toasted for about 1 minute. Add the wine and cook until almost evaporated. Add the stock a little at a time until it is absorbed.
In another skillet, cook the shrimp. Heat the olive oil and butter. Add the shrimp and season with salt and pepper. Cook until shrimp is pink on each side. Set aside.
Once the broth as been added to the risotto and the mixture is cooked and creamy, stir in the peas. Cook for 3 - 4 minutes. Stir in the shrimp, the butter for topping, and the cheese.
