Shrimp Risotto

Yes, you will have this Shrimp Risotto with Peas on the table in 25 minutes or less. Yes, you will use just one pot for the whole meal. Leftovers (if there are any) just go in a zip lock and plop in the freezer for a lunch at work or a super quick and easy weeknight microwave dinner.

Ingredients

• 3 tablespoons extra virgin olive oil 
• 1/2 medium sized onion – chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1 cup arborio rice
• 1 cup white wine 
• 2 cups chicken broth
• 12-14 large shrimp – peeled and deveined
• 1 and 1/2 cups frozen peas – or broccoli florets – or string beans chopped
• 1/4 cup grated parmesan cheese plus a little for garnish when serving

Here is how to cook up your shrimp risotto

First let me recommend that you use Italian Arborio rice. That’s not a brand name, it’s a type of rice. It takes just a little bit longer to cook but the good taste is well worth it.

Put a saucepan on at medium and add the olive oil. Chop up the onion and add it to the pan. Salt, pepper and a little garlic powder. Mix it all together and when the onion starts to get translucent add the rice. Stir the rice around enough to get all of it coated with the olive oil.

Then pour the white wine in and stir it all up. Bring it up to a simmer and stir regularly until the wine has reduced to the top of the rice.

Put half of the chicken broth into the mix and stir often as it reduces. When the liquid has reduced to the the level of the rice add the rest of the broth. Repeat the stirring and reducing until the rice is cooked. If the liquid has reduced to the level of the rice but the rice hasn’t cooked enough just add a little more broth – or water – in small doses not letting the surface of the liquid get higher than the surface of the rice until the rice is cooked. Then put the shrimp and peas into the pot.

Mix the peas and shrimp in with the rice and stir often until the shrimp has turned pink on the outside and white in the middle. About 3 – 4 minutes. Mix in the grated parmesan cheese until it is melted and enjoy your one pot Shrimp Risotto with Peas.

Top it off with a little more grated Parmesan cheese. Chilled Pinot Grigio or Chablis goes along great with this real good, quick and easy one pot meal.

And here is another Risotto recipe for you

Shrimp Risotto with Peas - Quick and Easy -One Pot - 25 Minutes - Gluten Free

Course: Main Course

Cuisine: Italian

Prep Time: 5 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 25 minutes minutes

Servings: 2

Shrimp, Rice and Peas done all in one pot.

Print Recipe

Ingredients

• 3 tablespoons extra virgin olive oil
• 1/2 medium size onion chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1 cup rice regular rice not minute rice
• 1 cup white wine
• 2 cups chicken broth I use bullion powder to make the broth
• 12-14 large shrimp peeled and deveined
• 1 and 1/2 cups frozen peas
• 1/4 cup grated parmesan cheese plus a little for garnish

Instructions

• Put a saucepan on at medium and add the olive oil. Chop up the onion and add it to the pan. Salt, pepper and a little garlic powder. Mix it all together and when the onion starts to get translucent add the rice. Stir the rice around enough to get all of it coated with the olive oil.
• Then pour the white wine in and stir it all up. Bring it up to a simmer and stir regularly until the wine has reduced to the top of the rice.
• Put half of the chicken broth into the mix and stir often as it reduces. When the liquid has reduced to the the level of the rice add the rest of the broth. Repeat the stirring and reducing until the rice is cooked. If the liquid has reduced to the level of the rice but the rice hasn't cooked enough just add more broth - or water - in small doses until the rice is cooked. Then put the shrimp and peas into the pot.
• Mix the peas and shrimp in with the rice and stir often until the shrimp has turned white and opaque in the middle. About 3 - 4 minutes. Mix in the grated parmesan cheese and enjoy your one pot Shrimp Risotto with Peas.