Shrimp and Peas Risotto (Printable Version)
Rich shrimp risotto with lemon, fennel, and peas—a simple but impressive meal for any time.
# Ingredients:
→ Shrimp Risotto
01 -
1 oz Pecorino Romano cheese, finely grated
02 -
½ lb small shrimp, cooked
03 -
1 clove garlic, minced
04 -
5 oz risotto rice (Carnaroli, Arborio, or Vialone Nano)
05 -
½ cup fresh peas or thawed frozen peas
06 -
1 tsp lemon zest, finely grated
07 -
½ cup dry white wine, like Pinot Grigio
08 -
1 shallot, minced (or ¼ cup minced onion)
09 -
2 ¾ cups seafood or fish stock
10 -
2 tbsp lemon juice
11 -
½ tsp fennel seeds, crushed
12 -
1 tbsp olive oil (extra-virgin)
13 -
1 tbsp butter, unsalted
→ Topping
14 -
Ground black pepper, freshly cracked
15 -
Olive oil (extra-virgin), for drizzling
16 -
Fresh dill fronds, for garnish
# Steps:
01 -
Warm the stock gently over low heat in a small pot and keep it warm as you cook.
02 -
Melt butter with olive oil in a big pan over medium-low heat. Toss in the shallot and cook until soft, stirring now and then, about 3-4 minutes. Stir in garlic, rice, and fennel seeds, letting the rice turn slightly translucent at the edges, about 2 minutes.
03 -
Pour the white wine into the pan, stirring as it bubbles up. Scrape any stuck-on bits from the bottom while the wine cooks down and absorbs completely.
04 -
Ladle in the stock one scoop at a time, stirring gently between each addition. Wait for the liquid to soak in before pouring the next ladle. When just 1 cup of stock remains, stir in the peas.
05 -
Stir Pecorino Romano into the rice until it melts. Add shrimp, lemon juice, and lemon zest. Sprinkle with salt and black pepper, then stir in the last bit of stock.
06 -
The consistency should be creamy and not too thick. Cover the pot, turn off the heat, and let the risotto sit for 5 minutes before plating.
07 -
Dish the risotto into warm bowls. Drizzle with olive oil, garnish with dill, and finish with a sprinkle of black pepper.
# Notes:
01 -
Seafood stock boosts the dish's taste. If you can, use fresh or frozen stock; local fish markets might carry it.
02 -
To heat extra servings, add a splash of water or stock and warm gently in a pan on medium-low.