Dive into Deliciousness: Lemony Shrimp and Pea Risotto!
Get ready to elevate your dinner game with a dish that’s as impressive as it is utterly delicious! If you’re looking for a meal that strikes that perfect balance between comforting and elegant, then this Lemony Shrimp and Pea Risotto recipe is just the ticket. It’s the kind of dish that feels gourmet but is surprisingly approachable, making it a fantastic addition to your culinary repertoire.
Imagine a bowl of creamy, dreamy risotto, each spoonful infused with bright, zesty lemon that perfectly complements the sweetness of juicy prawns or large shrimp. Add in the delicate pop of fresh peas, and you’ve got a symphony of flavors and textures that dance on your palate. It’s a vibrant, flavorful journey that’s sure to impress anyone lucky enough to get a plate!
This risotto is truly a perfect choice, whether you’re whipping up a cozy weeknight dinner for the family or aiming to create something special for a special occasion. Its rich, creamy goodness combined with the fresh, bright notes makes it a versatile and unforgettable meal. So grab your stirring spoon, and let’s create some risotto magic!
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Ingredients:
- 5 c. fish or chicken stock, divided
- 1 lbs. large prawns (or shrimp), peeled, deveined, and tails-on
- ¼ c. extra virgin olive oil, divided
- 1 small yellow onion, finely diced
- 1 large stalk celery, finely diced
- 2 garlic cloves, minced
- Sea salt and black pepper, to taste
- 1½ c. Arborio rice
- ½ c. dry white wine
- 1 c. frozen peas
- 3 T. fresh parsley, chopped
- 2 t. fresh lemon zest, preferably organic
- 1 T. fresh lemon juice
- ¼ c. Parmesan cheese, freshly grated (optional)
- 2 large organic lemons, quartered
- Garnish with additional fresh parsley and grated cheese, if desired.
Directions:
- Place the top oven rack in the center position and preheat the oven to 400°F. Line a large, rimmed baking sheet with parchment paper or a Silpat® baking mat. Set aside.
- Add the fish or chicken stock to a large saucepan and bring it to a light simmer over medium heat.
- Add the prawns to a large bowl and drizzle with two tablespoons of olive oil. Season with salt and black pepper, to taste, and toss to combine. Spread shrimp into an even layer on the prepared baking sheet. Set aside.
- In a separate large skillet, heat the remaining olive oil over medium heat. Add the onion, celery, and garlic. Season salt and black pepper, to taste, and stir to combine. Cook, stirring occasionally, until the onion becomes soft and translucent, approximately 4-5 minutes.
- Add the Arborio rice to the skillet and lightly toast, stirring continually, for approximately 1-2 minutes. Pour in the wine and stir continually until the wine is almost fully absorbed, approximately 2-3 minutes.
- Add one half cup of the warm fish or chicken stock the skillet and stir constantly until it is absorbed into the rice, approximately 2-3 minutes. Repeat with the remaining stock, stirring continually until the excess liquid is absorbed and the rice is cooked through, approximately 25-30 minutes total.
- Add the peas to the risotto in the last 5 minutes of cooking and stir to combine. Season with additional salt and black pepper, if desired.
- Once the peas are added to the risotto, place the prepared prawns into the preheated oven and roast for 5-6 minutes, or until they are opaque. Do not overcook. Remove from oven and set aside.
- When the peas are heated through, stir the fresh parsley, lemon zest, lemon juice, and grated cheese (if using) into the risotto until thoroughly combined. Serve immediately, topped with the roasted prawns and fresh lemon wedges on the side. Enjoy!
Print the Recipe:
Lemony Shrimp and Pea Risotto
If you’re looking for a dish that’s both comforting and elegant, this recipe is just the ticket! Packed with zesty lemon, juicy prawns or large shrimp, and the creamy goodness of risotto, it’s a perfect choice for a weeknight dinner or a special occasion.
Ingredients
- 5 c. fish or chicken stock, divided
- 1 lbs. large prawns (or shrimp), peeled, deveined, and tails-on
- ¼ c. extra virgin olive oil, divided
- 1 small yellow onion, finely diced
- 1 large stalk celery, finely diced
- 2 garlic cloves, minced
- Sea salt and black pepper, to taste
- 1½ c. Arborio rice
- ½ c. dry white wine
- 1 c. frozen peas
- 3 T. fresh parsley, chopped
- 2 t. fresh lemon zest, preferably organic
- 1 T. fresh lemon juice
- ¼ c. Parmesan cheese, freshly grated (optional)
- 2 large organic lemons, quartered
- Garnish with additional fresh parsley and grated cheese, if desired.
Instructions
1. Place the top oven rack in the center position and preheat the oven to 400°F. Line a
large, rimmed baking sheet with parchment paper or a Silpat® baking mat. Set
aside.
2. Add the fish or chicken stock to a large saucepan and bring it to a light simmer
over medium heat.
3. Add the prawns (or large shrimp) to a large bowl and drizzle with two tablespoons olive oil. Season with salt and black pepper, to taste, and toss to combine. Spread shrimp into an even layer on the prepared baking sheet. Set aside.
4. In a separate large skillet, heat the remaining olive oil over medium heat. Add the
onion, celery, and garlic. Season salt and black pepper, to taste, and stir to combine. Cook, stirring occasionally, until the onion becomes soft and translucent, approximately 4-5 minutes.
5. Add the Arborio rice to the skillet and lightly toast, stirring continually, for
approximately 1-2 minutes. Pour in the wine and stir continually until the wine
is almost fully absorbed, approximately 2-3 minutes.
6. Add one half cup of the warm fish or chicken stock to the skillet and stir constantly until
it is absorbed into the rice, approximately 2-3 minutes. Repeat with the remaining stock, stirring continually until the excess liquid is absorbed and the rice is cooked through, approximately 25-30 minutes total.
7. Add the peas to the risotto in the last 5 minutes of cooking and stir to combine.
Season with additional salt and black pepper, if desired.
8. Once the peas are added to the risotto, place the prepared prawns into the
preheated oven and roast for 5-6 minutes, or until they are opaque. Do not
overcook. Remove from oven and set aside.
9. When the peas are heated through, stir the fresh parsley, lemon zest, lemon juice, and
grated cheese (if using) into the risotto until thoroughly combined. Serve
immediatel,y topped with the roasted prawns and fresh lemon wedges on the side.
Enjoy!
Notes
Tip 1: Substitute large wild-caught shrimp if prawns are not available.
Tip 2: Do not rinse the Arborio rice before cooking. The extra starch is needed to create the signature creamy texture of this dish.
Tip 3: To incorporate even more flavor into each bite,
roughly chop half the prawns and stir into the risotto in Step 9. Then, divide
the remaining whole prawns to top off each serving.
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