Classic risotto with shrimp and sweet peas



10 min


2 to 3 Servings

* PLUS Cooking time: 26 minutes
Classic risotto with shrimp and sweet peas


  • 900-mL carton chicken broth
  • 3/4 cup dry white wine
  • 1 large onion , or 2 small onions, or 2 leeks
  • 2 tbsp butter
  • 1 tbsp olive oil
  • 1 cup arborio rice
  • 250 g fresh or frozen raw medium (or large) shrimp , peeled
  • 1 cup frozen peas
  • 1 cup freshly grated parmesan , or Asiago
  • 1/2 cup finely chopped chives , about 1 bunch


  • Pour broth and 1/2 cup wine into a medium saucepan. Bring to a boil. Reduce heat to low. Finely chop onion, or slice off and discard root ends and dark green tops for leeks. Cut leeks in half lengthwise. Ran out under cold running water to remove grit. Finely chop by slicing lengthwise, then crosswise.
  • Heat 1 tbsp butter with oil in a large pot set over medium heat. Add onion and stir often until soft, 3-5 minutes. Add rice and stir until glossy and coated, about 1 minute.
  • while stirring constantly, add remaining 1/4 cup wine to rice. Stir until rice has absorbed wine. Ladle in about 1/2 cup hot broth mixture. Gently stir until most of the liquid is absorbed. repeat this process with remaining broth, about 1/2 cup at a time. Adjust heat as needed so mixture is just simmering.
  • Stir gently and constantly until rice is tender and almost all broth is absorbed, 22-25 minutes. Mixture should be slightly saucy but not soupy. Meanwhile, if using frozen shrimp, thaw according to package directions. Five minutes before rice is cooked, stir in shrimp and peas. When risotto is tender and slightly saucy (but not soupy) remove from heat. Stir in remaining 1 tbsp butter, parmesan and chives. Taste and add salt, pepper and more cheese if needed.

Nutrition (per serving)

  • Calories
  • 666,
  • Protein
  • 38 g,
  • Carbohydrates
  • 67 g,
  • Fat
  • 24 g,
  • Fibre
  • 4 g,
  • Sodium
  • 1878 mg.


Classic risotto:
Prepare recipe as directed but omit shrimp and peas

Roasted squash:
Prepare recipe as directed but omit shrimp and peas. Roast 1 lb oiled butternut squash cubes at 400F (200C) until tender. Stir into cooked hot risotto.

Double mushroom:
Prepare recipe as directed but omit shrimp and peas. Add 1/2 oz dried mushrooms to broth. Cook 8 oz sliced mushrooms with onion. Continue with recipe as directed.