Shrimp & Pea Risotto

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A fantastically flavorful & family friendly risotto!

Coline
Coline
649

6 minutes

Prep time

20 minutes

Cook time

499 cal.

Per serving

Ingredients

Utensils

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

recipe

Shallot

Step 1

Peel & mince the shallot.

Shallot

Step 2

Add a drizzle of olive oil to a pot over medium heat. Add the shallots. Sauté for 3 min.

Broth (vegetable)

Step 3

Keep the veggie stock hot in a small pot over low heat.

White wine
Arborio rice

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.

Broth (vegetable)

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.

Cooked shrimp
Peas (frozen)

Step 6

Add the shrimp & peas. Cook for 3-5 min.

Parmesan (grated)

Step 7

Garnish with parmesan cheese.

Step 8

Season with salt & pepper. Serve & enjoy!

Nutrition facts

View nutritional information

Energy499 cal.
Fat10 g
Carbohydrates64 g
Protein26 g
Fiber3 g

Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.

On average, one serving of the recipe "Shrimp & Pea Risotto" contains 499 Energy, 10 g of Fat, 64 g of Carbohydrates, 26 g of Protein, 3 g of Fiber.

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Shrimp & Pea Risotto
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