Creamy Parmesan Risotto with Roasted Shrimp and Peas Print recipe & shopping list |
Slightly sharp and peppery roasted shrimp complement the smooth and creamy risotto.
Directions |
Step 1
Preheat oven to 425°F.
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Ingredients
Step 2
On a baking sheet, toss the shrimp (with tails on) with 1 tablespoon extra-virgin olive oil, salt, and pepper. Roast in the oven for 5 minutes. Turn the shrimp and roast an additional 3 minutes. Remove from the oven and allow to cool. When cool enough to handle, remove the tails from the shrimp and chop. Set aside.
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Ingredients
Step 3
Bring broth to boil, then reduce to simmer. Heat peas in simmering broth for 1 minute. Remove peas from broth and set aside.
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Ingredients
Step 4
Heat the remaining tablespoon of olive oil in a medium pot. Cook garlic until golden brown. Add rice, stirring into toasted and golden. Remove from the heat and pour in the white wine. Put the pan back on the heat and stir until the wine has evaporated. Add the broth 1/2 cup at a time, stirring constantly, until absorbed. Continue cooking the rice, adding the broth 1/2 cup at a time, stirring constantly and allowing each addition of broth to absorb before adding the next. Continue doing this until the rice is tender but still firm to the bite and the mixture is creamy, about 20 minutes total.
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Ingredients
Step 5
Fold in the shrimp, peas, and cheese until well combined. Taste! Then season with salt and pepper if necessary. Serve immediately.
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