Creamy Lemon Garlic Risotto with Shrimp and Peas
- ★★
- ★★
- ★★
- ★★
- ★★
Recipe Intro From katvt
Creamy, comforting, and full of vibrant flavor, this Lemon Garlic Risotto with Shrimp and Peas turns pantry staples into a restaurant-worthy meal. Bright lemon, sweet Cascadian Farm Organic Frozen Sweet Peas, and seared garlicky shrimp come together in a silky Arborio rice base. It’s perfect for a cozy weeknight dinner or a low-effort dish that still impresses guests.
- Recipe Card
- Video
Recipe Card
ingredients
- 3 - 4 cups chicken (or vegetable stock)
- 10 ounces shrimp, peeled and deveined
- 2 teaspoons olive oil, divided
- 2 tablespoons unsalted butter, divided
- 1 small leek, onion, or shallot, finely chopped
- 2 garlic cloves, minced and divided
- 1 cup Arborio rice (do not rinse)
- Zest and juice of 1 lemon
- 1 cup Cascadian Farm Organic Frozen Sweet Peas
- 1/4 cup grated Parmesan cheese, plus more for topping
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- Fresh chives or parsley (optional)
- Red pepper flakes (optional), to taste
Method
Step 1
In a small pot, bring stock to a low simmer. If you have shrimp shells, add them to the pot for extra flavor while it simmers. Keep warm.
Step 2
In a wide pan or deep skillet, heat 1 teaspoon olive oil and 1/3 of the butter over medium heat. Add the chopped leek (or onion/shallot) and sauté for 4 minutes. Add 2/3 of the garlic and cook for another 90 seconds until fragrant.
Step 3
Stir in the Arborio rice and toast for 4–5 minutes, stirring often. Add half the lemon juice and all the zest, stirring to combine.
Step 4
Begin adding warm stock, 1/2 cup at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding more. Continue this process for about 20 minutes, or until the rice is tender and creamy.
Step 5
Stir in the Cascadian Farm Organic Frozen Sweet Peas, the second 1/3 of the butter, and the Parmesan cheese. Season with salt and pepper to taste. Remove from heat, cover, and keep warm.
Step 6
In a separate skillet, heat remaining 1 teaspoon olive oil over medium-high heat. Season shrimp with salt and pepper and sear for 30 seconds per side. Add remaining garlic, the last 1/3 of the butter, and a pinch of red pepper flakes (if using). Cook for another 3–4 minutes, or until shrimp are opaque and fully cooked.
Step 7
Spoon risotto onto plates or bowls. Top with seared shrimp, a fresh squeeze of lemon juice, more lemon zest, extra Parmesan, and chopped herbs. Add red pepper flakes if desired.
Video
Media error: Format(s) not supported or source(s) not found
Download File: https://data.thefeedfeed.com/video/1743698257.mp4