Shrimp & Pea Risotto
Easy
Coline
Coline

Shrimp & Pea Risotto

6 minutesPrep time

20 minutesCook time

499 cal.Per serving

Ingredients for 1

Arborio rice

1/3 cup

Arborio rice

Cooked shrimp

2.5 oz

Cooked shrimp

Veggie broth

1 cup

Veggie broth

Shallot

1/2

Shallot

Parmesan (grated)

1 tbsp

Parmesan (grated)

White wine

1/8 cup

White wine

Peas (frozen)

1/3 cup

Peas (frozen)

Utensils

Stovetop, Pot (small), Pot (large), Knife

recipe

  • Step 1
    Peel & mince the shallot.
  • Step 2
    Add a drizzle of olive oil to a pot over medium heat. Add the shallots. Sauté for 3 min.
  • Step 3
    Keep the veggie stock hot in a small pot over low heat.
  • Step 4
    Add the rice & white wine to the shallots. Season with salt & pepper. Stir constantly until the wine is absorbed. Reduce the heat to medium-low.
  • Step 5
    Add a ladleful of broth to the pot. Stir until it's absorbed. Repeat with the remaining broth. After 15-20 min, the rice should be cooked & creamy. Use more or less liquid as needed.
  • Step 6
    Add the shrimp & peas. Cook for 3-5 min.
  • Step 7
    Garnish with parmesan cheese.
  • Step 8
    Season with salt & pepper. Serve & enjoy!