5-Star Shrimp Risotto with Peas That Instantly Impresses

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There’s something truly comforting about a pot of risotto gently bubbling on the stove. It invites you to slow down, stir with care, and savor each step. The first time I made this Shrimp Risotto with Peas, I had no recipe in mind. Just some leftover shrimp, a half bag of frozen peas, and that craving for something creamy but not too heavy. What came out of the pot surprised me, simple ingredients turned into something I now crave regularly.

Risotto used to intimidate me. I assumed it was one of those dishes reserved for chefs in fancy kitchens. But after making Shrimp Risotto with Peas a few times, I realized that risotto isn’t fussy, it’s just patient. All it asks for is your attention and a warm ladle of broth now and then. And this one? With shrimp and peas? It’s creamy, light, lemony, and absolutely dinner party worthy, even if the party is just you, pajamas, and a cozy show.

Why You’ll Love This Recipe

• Quick and elegant: Done in about 35 minutes, no special skills required
• Balanced flavor: The lemon, dill, and seafood stock keep it bright and not overly rich
• Great for leftovers: Uses pantry staples and leftover shrimp beautifully
• Kid approved: The sweet peas and creamy rice win over little eaters
• Protein powered: Shrimp brings a satisfying, lean protein hit

Ingredients

Full measurements are in the recipe card, but here’s why each ingredient matters:

• Seafood stock: Builds a rich, ocean scented foundation. I often simmer shrimp shells with garlic and herbs when I have them
• Butter and olive oil: The duo gives flavor and prevents the shallots from burning
• Shallot: Subtle and sweet, it blends right in
• Garlic: Adds that warm depth without overpowering
• Crushed fennel seeds: Just a pinch gives a soft anise flavor that plays so well with shrimp
• Risotto rice (Arborio or Carnaroli): These release just enough starch to make the risotto creamy
• White wine: Lifts the dish and adds acidity
• Peas: I usually grab frozen for ease, but fresh are lovely in season
• Cooked shrimp: Adds sweet, briny flavor and turns it into a main dish
• Pecorino Romano: Salty and bold, melts into the risotto beautifully
• Lemon zest and juice: The final touch of brightness
• Fresh dill: Adds a clean, herby note that brings everything together

How to Make Shrimp Risotto with Peas

Step 1: Warm the stock

Keep your seafood stock hot on a back burner. This helps everything cook evenly.

Step 2: Sauté aromatics

In a wide pan, heat olive oil and butter. Add chopped shallot and cook until soft and golden. Toss in garlic and fennel seeds, stirring until fragrant.

Step 3: Toast the rice

Add your risotto rice and stir to coat each grain. Let it toast gently for a minute or two. It’ll start to smell slightly nutty.

Step 4: Add the wine

Pour in the wine and let it simmer until mostly absorbed, scraping up any brown bits.

Step 5: Stir and build

Start adding the warm stock one ladle at a time. Stir gently, letting each ladle absorb before adding more. Keep this up for 18 to 20 minutes.

Step 6: Add peas and shrimp

When the rice is nearly cooked, stir in the peas and shrimp. Let everything heat through.

Step 7: Finish with lemon and cheese

Take the risotto off the heat. Stir in Pecorino, lemon zest, and juice. Taste and adjust seasoning. This is where your Shrimp Risotto with Peas comes alive with flavor.

Step 8: Serve hot

Dish it up right away. Sprinkle fresh dill on top and grab a spoon. You’re about to enjoy the best Shrimp Risotto with Peas straight from your own kitchen.

Pro Tips

• Use warm stock only, it keeps the cooking process smooth
• Stir regularly but don’t overmix, gentle movement helps build creaminess
• Don’t overcook the shrimp, warm them at the end if they’re already cooked
• Finish with lemon off the heat, it keeps the flavor bright

Recommended Equipment for This Recipe

• Sauté pan or Dutch oven with plenty of space to stir
• Small saucepan to hold warm stock
• Ladle for adding broth gradually
• Wooden spoon for gentle, even stirring
• Microplane zester to get all that fragrant lemon zest

Serving Suggestions

• Serve with lemony arugula or a crisp green salad
• Pour a chilled glass of white wine or sparkling water
• For little ones, skip the dill and offer extra cheese on top

Storage & Make Ahead

• Fridge: Store leftovers in a sealed container for up to 3 days
• Reheat: Gently warm on the stove with a splash of water or broth
• Don’t freeze: The texture won’t survive the thaw
• Leftover idea: Shape into patties and fry for crispy risotto cakes

Closing Thoughts

This Shrimp Risotto with Peas is one of those meals that feels like a treat but is totally doable on a weeknight. It’s simple, satisfying, and flexible. And once you’ve made it once, you’ll want to make it again and again. Whether it’s your first risotto or your fiftieth, this Shrimp Risotto with Peas always delivers.

Don’t forget to check the recommended tools above to make your cooking even easier

FAQs

Can I make this with chicken broth?
Yes. It’ll still taste great, just a little less seafood forward. A splash of clam juice can help.

What if I only have uncooked shrimp?
Just cook them quickly in a pan before starting your risotto, then stir them in at the end.

Can I skip the wine?
Yes. Add a little extra lemon juice or a splash of vinegar for acidity.

Is Pecorino Romano required?
No, but it adds bold flavor. Parmesan works as a swap.

How can I avoid gummy risotto?
Keep your stock warm, stir steadily, and stop when the rice is just tender.