Make meal planning easy! Discover recipes, create meal plans, shopping lists and more.
Creamy Risotto with Shrimp

Creamy Risotto with Shrimp

Creamy and indulgent, this risotto is topped off with succulent sauteed shrimp and a pop of heat.

For the best consistency, remove the risotto from the heat when there is still some liquid visible; the rice will continue to absorb it. Pair this with an arugula salad and a crisp white wine or lighter red like Pinot Noir.

Serves: 4 Save

Ingredients (14)

  • 4 cup Low Sodium Vegetable Broth
  • or 4 cup Low Sodium Chicken Broth
  • 12 tsp Extra Virgin Olive Oil
  • 2 Shallots
  • ½ tsp Kosher Salt
  • 1 tsp Freshly Ground Black Pepper
  • 1 cup Arborio Rice
  • ½ cup Dry White Wine
  • 1 cup Frozen Peas
  • 1 T Butter
  • ¼ cup Heavy Cream
  • ¼ cup Grated Parmigiano Reggiano Cheese
  • 1 lb Jumbo Shrimp, Tails On
  • 1 tsp Red Pepper Flakes
Add to list


  1. Heat broth in a saucepan. Keep warm.
  2. Heat 4 tablespoons oil in a medium saucepan over medium-high heat. Add shallots, 1/4 teaspoon salt and pepper; sauté 2 minutes. Add rice and stir to coat in oil. Cook, stirring constantly, 2 minutes. Add wine, bring to a simmer and cook until wine is absorbed, about 2 minutes. Reduce heat to medium and add 1 cup warm broth. Cook, stirring constantly, until liquid is mostly absorbed. Continue adding broth 1 cup at a time, cooking and stirring, until rice is al dente, 25 to 30 minutes. Add green peas and cook 3 minutes. Add butter, cream and cheese, stirring until incorporated.
  3. Sprinkle shrimp with remaining 1/4 teaspoon salt, black pepper and pepper flakes. Heat remaining 1 teaspoon oil in a skillet. Add shrimp and sauté just until firm and bright pink, about 2 minutes per side. Serve with risotto.