Shrimp Risotto with Peas
This creamy shrimp risotto is a delightful dish elevated with the flavors of fennel, garlic, and zesty lemon. Sweet peas add freshness and color, making it perfect for weeknights or special occasions.
Equipment
- Small Saucepan
- Large Sauté Pan or Cast-Iron Braiser
- Wooden Spoon or Spatula
Ingredients
Shrimp Risotto
- 2 3/4 cups fish or seafood stock
- 1 tbsp butter
- 1 tbsp extra-virgin olive oil
- 1 shallot minced, or ¼ cup minced onion
- 1 clove garlic minced
- 0.5 tsp crushed fennel seeds
- 5 oz risotto rice Arborio, Carnaroli, or Vialone Nano
- 0.5 cup dry white wine e.g., Pinot Grigio
- 0.5 cup peas frozen and thawed or fresh shelled
- 0.5 lb cooked small shrimp
- 1 oz Pecorino Romano cheese finely grated
- 1 tsp lemon zest finely grated
- 2 tbsp lemon juice
To Serve
- fresh dill leaves
- extra-virgin olive oil for drizzling
- freshly ground black pepper for serving
Instructions
- In a small saucepan, bring the stock to a simmer and keep warm over low heat.
- In a large sauté pan, melt the butter in olive oil over medium-low heat. Add shallot and cook 3–4 minutes until softened. Add garlic, fennel seeds, and rice, stirring for 2 minutes.
- Add white wine and stir vigorously. Simmer until wine is absorbed.
- Add stock one ladleful at a time, stirring and letting each absorb before adding more. When 1 cup remains, add peas.
- Add Pecorino Romano cheese and stir until melted. Stir in shrimp, lemon zest and juice. Season with pepper and salt to taste. Add remaining stock.
- Cover, turn off heat, and rest for 5 minutes. Serve in warm bowls with a drizzle of olive oil, dill, and black pepper.
Notes
Use high-quality seafood stock for best flavor. Reheat gently with added liquid. Perfectly cooked risotto should flow slowly, not hold shape like a pilaf.