Creamy Shrimp and Pea Risotto

Name: Creamy Shrimp and Pea Risotto
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 cup arborio rice; 4 cups chicken or vegetable broth; 1 cup fresh peas; 1 lb shrimp, peeled and deveined; 1 small onion, finely chopped; 2 cloves garlic, minced; 1/2 cup dry white wine; 1/2 cup grated Parmesan cheese; 2 tbsp olive oil; 2 tbsp butter; Salt and black pepper to taste

Highlighted under: Best Dinners Recipes

I absolutely love making Creamy Shrimp and Pea Risotto for dinner. The combination of succulent shrimp, sweet peas, and creamy arborio rice gives me such satisfaction. This dish is not only delicious but surprisingly straightforward to prepare. Every time I make it, the rich flavors transport me to a cozy Italian trattoria, and it never fails to impress my family and friends. The key is to stir continuously, which releases the natural starches in the rice, creating that luscious creamy texture that we all crave.

Created by

The Chefsimonsfood Team

Last updated on 2026-02-15T14:02:19.329Z

I distinctly remember the first time I attempted to make risotto. It was a bit intimidating; however, once I mastered the technique of stirring and gradual broth addition, I found it incredibly rewarding. My new favorite is this Creamy Shrimp and Pea Risotto, where each grain of rice embraces the flavors perfectly. It’s a dish that feels luxurious, yet is so achievable.

What I love most about this recipe is how versatile it is. The sweetness of the peas balances the richness of the shrimp, and I’ve even experimented by adding a splash of lemon juice for extra brightness. Using fresh shrimp makes all the difference, and I guarantee you’ll savor every single creamy bite!

Why You'll Love This Recipe

Rich and creamy texture that comforts the soul
Succulent shrimp perfectly complements the sweet peas
Perfect for a cozy dinner or a special occasion

The Art of Stirring

The continuous stirring of risotto is not just a chore; it’s a critical technique that helps release the starches from the arborio rice. This release creates the creamy texture that makes risotto so unique. I recommend using a wooden spoon, as it allows for better control while stirring. Aim for a consistent, gentle motion rather than vigorous stirring, as this prevents the rice from breaking apart and helps maintain that desired al dente bite.

Timing plays a crucial role in achieving the right consistency. You should spend about 18-20 minutes stirring in the broth until the rice is just cooked through. As you stir, keep an eye on the rice; when it begins to look glossy and creamy, you know you’re nearing that heavenly texture. Be patient, as rushing this step will lead to gummy or unevenly cooked rice.

Shrimp and Pea Pairing

The addition of shrimp and peas is not just for flavor; it enhances the meal's overall nutritional profile. Shrimp is packed with protein and adds a delightful brininess that complements the sweetness of the peas. I recommend using fresh peas if possible; they bring an extra pop of sweetness when cooked quickly in the risotto, maintaining their bright green color and vibrant flavor.

To ensure perfect shrimp, add them when the risotto is nearly finished cooking, about 15 minutes in. This timing ensures they remain tender and juicy while still developing their signature pink color. If you're using frozen shrimp, be sure to thaw them in advance, as adding them frozen will prolong cooking time and risk overcooking the rice.

Ingredients

For the Risotto

1 cup arborio rice
4 cups chicken or vegetable broth
1 cup fresh peas
1 lb shrimp, peeled and deveined
1 small onion, finely chopped
2 cloves garlic, minced
1/2 cup dry white wine
1/2 cup grated Parmesan cheese
2 tbsp olive oil
2 tbsp butter
Salt and black pepper to taste

Instructions

Preparing the Broth

In a saucepan, warm the chicken or vegetable broth over low heat and keep it gently simmering.

Cooking the Aromatics

In a separate large pan, heat the olive oil and 1 tablespoon of butter over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Stir in the garlic and cook for another minute.

Toasting the Rice

Add the arborio rice to the pan and stir for about 2 minutes until the rice is lightly toasted and coated in oil.

Adding Wine and Broth

Pour in the white wine and stir patiently until it absorbs. Begin to add the warm broth, one ladle at a time, stirring continuously. Wait until the liquid is mostly absorbed before adding more.

Incorporating Shrimp and Peas

When the rice is nearly done, about 15 minutes in, add the shrimp and peas. Cook until the shrimp is pink and the rice is al dente.

Finishing Touches

Remove from heat, stir in the remaining butter and Parmesan cheese. Season with salt and black pepper to taste. Serve warm.

Pro Tips

For an extra flavor boost, try adding herbs like basil or parsley before serving. Make sure to use high-quality broth for the best taste.

Ingredient Substitutions

If you're looking for a lower-carb option, consider substituting arborio rice with cauliflower rice. Keep in mind, however, that cauliflower rice requires less liquid and cooks much quicker, so you'll need to adjust the broth addition and timing accordingly. Instead of stirring for 20 minutes, aim for just 5-7 minutes until heated through.

For a vegan version, replace shrimp with diced mushrooms or firm tofu, and use vegetable broth instead of chicken broth. Ensure to sauté the mushrooms until they're golden brown to take advantage of their umami flavors. Nutritional yeast can serve as an excellent substitute for Parmesan, providing a cheesy flavor while keeping the dish entirely plant-based.

Storage Tips

Creamy Risotto is best enjoyed fresh, but if you have leftovers, they can be stored in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of broth to bring back the creamy consistency and stir over low heat until warmed through. Avoid reheating in the microwave, as this can make the texture chalky.

If you want to stretch this dish further, consider freezing portions in individual containers. Risotto can be frozen for up to a month. Just remember to cool it completely before storing. To serve after freezing, defrost overnight in the fridge, then gently reheat with a little broth until creamy again.

Questions About Recipes

→ Can I use frozen peas?

Yes, frozen peas work well in this dish as they cook quickly and keep their vibrant color.

→ Can I substitute the shrimp for another protein?

Absolutely! Chicken or scallops can be great alternatives to shrimp in this risotto.

→ Is there a vegetarian option for this risotto?

Certainly! Omit the shrimp and use vegetable broth, then add more seasonal vegetables like asparagus or mushrooms.

→ How do I store leftover risotto?

Store leftover risotto in an airtight container in the refrigerator for up to 3 days. To reheat, simply add a splash of broth or water to loosen it up.