Shrimp & Pea Risotto Recipe


  • 1 1/2 cups, uncooked Arborio Rice
  • 5 cups chicken broth
  • 3 tablespoons unsalted butter, divided
  • 1 tablespoon oil
  • 1/3 cups onion, minced
  • 1 clove garlic, minced
  • 1 lb small shrimp, shelled and deveined
  • 1/2 cup frozen peas, unthawed
  • 2 tablespoons Parmesan cheese, grated


  • Heat broth to a simmer in saucepan. Heat 2 tablespoons butter and oil in heavy 4 quart saucepan over medium heat.
  • Add onion and garlic, sauté until onion is soft but not brown.
  • Add rice; stir for about one minute until grains are coated.
  • Begin adding simmering broth ½ cup at a time, stirring until absorbed before adding next ½ cup broth.
  • Add shrimp after the rice has been cooking 10-12 minutes and continue to add the broth, ½ cup at a time.
  • When all broth has been added and grains are tender, stir in additional tablespoon butter, cheese and peas. Serve immediately.