Creamy Risotto with Shrimp

Creamy Risotto with Shrimp
Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 4 servings

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.


4cups reduced-sodium vegetable or chicken broth
4tablespoons plus 1 teaspoon, extra-virgin olive oil, divided
2 medium shallots, minced
1/2teaspoon coarse salt, divided
Freshly ground black pepper
1cup Arborio rice
1/2cup dry white wine
1cup frozen green peas
1tablespoon butter
1/4cup heavy cream
1/4cup grated Parmigiano Reggiano cheese
1pound jumbo shrimp, peeled and deveined, tails intact
Crushed red pepper flakes


  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.

Nutritional Info *per serving

  • Calories 550
  • Fat 27g
  • Cholesterol 160mg
  • Sodium 1050mg
  • Carbohydrate 50g
  • Fiber 4g
  • Protein 22g