Skip to Content

Prawn Risotto With Peas

13 Shares

Easy and Creamy Shrimp Risotto 

Nothing screams gourmet like freshly cooked prawn risotto ! It’s easy to make, creamy, hearty, and utterly delicious. Even better when served with plump, juicy shrimp and fresh peas. Add a hefty amount of Parmesan cheese, and you’ll have a restaurant-quality meal at home!

Easy and Creamy Shrimp Risotto 

Ingredients for Prawn Risotto (Shrimp)

  • Arborio rice (risotto rice)
  • Olive oil
  • Onion
  • Garlic
  • White wine
  • Chicken stock
  • Frozen peas
  • Parmesan cheese
  • Butter
  • Lemon juice
  • Lemon zest
  • Large shrimp
  • Salt
  • Pepper
  • Garlic powder
  • Fresh chives
  • Fresh parsley

How to Make Easy Shrimp Risotto

Ingredients for Prawn Risotto (Shrimp)

    1. Place the shrimp in a medium-sized bowl and season the shrimp with salt, pepper, and garlic powder.

    2. Heat 2 tsp olive oil in a large skillet and cook the shrimp for 2-3 minutes on each side until they turn from gray to pink. Don’t overcook the shrimp. Transfer to a plate and keep warm.

    3. To the same skillet, add 2 tsp olive oil and saute the onion until translucent, about one minute. Add the garlic and saute 30 seconds more.

    4. Add the rice and stir. Pour in the white wine and cook until reduced by half.

    5. Turn the heat to low and add one cup of chicken stock. Stirring constantly, cook until the stock is almost all absorbed. Add a second cup of stock and repeat. Do this until you have added the 4 cups of chicken stock and the rice is cooked through and the risotto is creamy.

    6. Stir in the peas, butter, Parmesan cheese, and lemon zest. Check the seasoning and add salt and pepper to taste.

    7. Return the shrimp to the skillet, place the lid on for a few minutes until heated through, and mix in the lemon juice. Serve immediately with extra Parmesan cheese on the side!

How to Store Prawn Risotto

Place the cooled, cooked risotto in an airtight container and refrigerate for up to 3 days. To reheat, you may need to add a splash of chicken stock. Reheat in the microwave until heated through.

Can I Use a Different Type of Rice?

I wouldn’t recommend it. Arborio rice is the perfect rice to make risotto. It has a high starch content. This allows the rice to absorb large amounts of liquid and create a creamy, rich texture, while still remaining al dente. No other rice can create this dish like arborio rice!

How to Make Easy Shrimp Risotto

SAVE THIS RECIPE FOR LATER?

DON’T LOSE THE DELICIOUS RECIPE! GO FOLLOW US OVER ON INSTAGRAM, FACEBOOK AND PINTEREST FOR MORE RECIPES!

FOR MORE DELICIOUS RECIPES, CHECK OUT:

EASY PRAWN RISOTTO WITH PEAS (Shrimp)

EASY PRAWN RISOTTO WITH PEAS (Shrimp)

Yield: 4
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Nothing screams gourmet like freshly cooked Prawn Risotto (Shrimp!) It’s easy to make, creamy, hearty, and utterly delicious. Even better when served with plump, juicy shrimp and fresh peas.

Ingredients

For the shrimp:

  • 1 lb large shrimp
  • ½ tsp salt
  • Ground black pepper to taste
  • ¼ tsp garlic powder
  • 2 tsp olive oil

For the risotto:

  • 2 tsp olive oil
  • ⅓ cup onion, finely chopped
  • 3 garlic cloves, minced
  • 2 cups arborio rice
  • 1 cup dry white wine
  • 4 cups chicken stock
  • 1 cup frozen peas
  • ½ cup shredded Parmesan cheese, plus more for serving
  • 2 tbsp butter
  • 2 tsp lemon zest
  • 2 tsp lemon juice
  • 2 tbsp fresh chives, finely chopped
  • Chopped fresh parsley for serving

Instructions

  1. Place the shrimp in a medium-sized bowl and season the shrimp with salt, pepper, and garlic powder.
  2. Heat 2 tsp olive oil in a large skillet and cook the shrimp for 2-3 minutes on each side until they turn from gray to pink. Don’t overcook the shrimp. Transfer to a plate and keep warm.
  3. To the same skillet, add 2 tsp olive oil and saute the onion until translucent, about one minute. Add the garlic and saute 30 seconds more.
  4. Add the rice and stir. Pour in the white wine and cook until reduced by half.
  5. Turn the heat to low and add one cup of chicken stock. Stirring constantly, cook until the stock is almost all absorbed. Add a second cup of stock and repeat. Do this until you have added the 4 cups of chicken stock and the rice is cooked through and the risotto is creamy.
  6. Stir in the peas, butter, Parmesan cheese, and lemon zest. Check the seasoning and add salt and pepper to taste.
  7. Return the shrimp to the skillet, place the lid on for a few minutes until heated through, and mix in the lemon juice. Serve immediately with extra Parmesan cheese on the side!
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 569Total Fat: 18gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 269mgCarbohydrates: 48gFiber: 2gSugar: 7gProtein: 41g

Sos Recipes is not staffed by nutritionists or dietitians, and any provided nutritional information is an approximation. If calorie count and nutritional value are crucial to you, we suggest inputting the ingredients into your preferred online nutritional calculator. The actual calorie and nutritional content may differ based on the brands used.

Tried this Recipe!? Pin it for Later!

Make sure to follow on Pinterest @sosrecipesofficial and on Instagram @sos_recipes !!

13 Shares
Skip to Recipe