Shrimp & Pea Risotto

Shrimp & Pea Risotto

7 Reviews
From: EatingWell Magazine, January/February 2011

This Spanish-inspired main-dish risotto is studded with plenty of shrimp and peas. If you happen to have fresh shelled peas on hand, feel free to use them in place of the frozen peas.

Ingredients 6 servings

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  • 5 cups seafood stock or bottled clam juice (see Notes)
  • 2 tablespoons extra-virgin olive oil
  • 1 cup chopped shallots or onion
  • 2 cloves garlic, minced
  • ¼ teaspoon crumbled saffron threads (see Notes)
  • 1½ cups arborio, carnaroli or other Italian “risotto” rice
  • ¼ teaspoon salt
  • 1 cup dry white wine
  • 1 pound peeled and deveined raw shrimp (21-25 count, see Notes), chopped
  • 1 cup frozen peas, thawed
  • 1 cup finely shredded Parmigiano-Reggiano cheese, divided
  • 2 tablespoons chopped rinsed preserved lemon peel (optional)
  • 1 tablespoon lemon juice
  • Freshly ground pepper to taste


  • Active

  • Ready In

  1. Bring stock (or clam juice) to a simmer in a medium saucepan over medium-high heat. Reduce the heat so it remains steaming, but is not simmering.
  2. Heat oil in a Dutch oven over medium-low heat. Add shallots (or onion) and cook, stirring occasionally, until softened, about 2 minutes. Add garlic and saffron and cook, stirring, until fragrant, about 30 seconds. Add rice and salt and stir to coat.
  3. Stir ½ cup of the hot liquid and a generous splash of wine into the rice. Cook, stirring frequently, until the liquid has been absorbed. Continue to cook on medium-low, adding hot liquid in ½-cup increments followed by a splash of wine, and stirring frequently after each addition, until most of the liquid is absorbed. With your last addition, stir in shrimp and peas. Stir until the liquid is absorbed and the shrimp is just cooked through, about 4 minutes. The risotto is done when you've used all the hot liquid and wine and the rice is creamy and just tender, 25 to 35 minutes total.
  4. Remove from the heat; stir in ¾ cup cheese, preserved lemon (if using), lemon juice and pepper. Serve sprinkled with the remaining ¼ cup cheese.
  • Notes: Bottled clam juice can be very high in sodium. We like Bar Harbor brand, which has 120 mg sodium per 2-ounce serving. Look for it in the canned-fish section or the seafood department of your supermarket.
  • The dried stigma from Crocus sativus, saffron adds flavor and golden color to a variety of Middle Eastern, African and European foods. Find it in the spice section of supermarkets, gourmet shops or at It will keep in an airtight container for several years.
  • Both wild-caught and farm-raised shrimp can damage the surrounding ecosystems when not managed properly. Look for shrimp certified by an independent agency, such as Wild American Shrimp or Marine Stewardship Council. If you can't find certified shrimp, choose wild-caught shrimp from North America—it's more likely to be sustainably caught. Shrimp is usually sold by the number needed to make one pound. For example, “21-25 count” means there will be 21 to 25 shrimp in a pound. Size names, such as “large” or “extra large,” are not standardized. In recipes calling for a specific count, order by the count (or number) per pound to be sure you're getting the size you want.

Nutrition information

  • Serving size: 1¼ cups
  • Per serving: 390 calories; 9 g fat(3 g sat); 2 g fiber; 46 g carbohydrates; 22 g protein; 37 mcg folate; 105 mg cholesterol; 3 g sugars; 0 g added sugars; 1,029 IU vitamin A; 7 mg vitamin C; 228 mg calcium; 1 mg iron; 864 mg sodium; 299 mg potassium
  • Nutrition Bonus: Calcium (23% daily value), Vitamin A (21% dv)
  • Carbohydrate Servings: 3
  • Exchanges: 2½ starch, 1 vegetable, 3 lean meat, 1 fat

Reviews 7

December 09, 2013
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By: EatingWell User
Ehh I made this last night and followed the instructions as directed in the recipe. My only substitute was the chicken stock instead of the fish stock. I was disappointed, the risotto wasn't that creamy and it was bland. I will be trying to find a better risotto for next time. Happy cooking Pros: easy to make, Cons: bland,
March 29, 2013
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By: Spazgadget
Thought this dish was a knockout. Being a bachelor (and on a budget) I switched the clam juice for chicken stock, but it still turns out creamy and delicious. Definitely a repeater. Pros: Delicious, crowd-pleasing Cons: Clam juice is expensive!
November 19, 2012
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By: EatingWell User
It's a HIT Loved it! Subbed chicken stock for the seafood stock, but other than that, followed along. It was a hit with the entire family. Next time I'll get my hubby to peel and devein the shrimp, but other than that, it was a snap! Thanks for sharing!
February 19, 2012
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By: shawneegirl
Really wonderful! I made this for my husband tonight, and he loved it! He didn't find it bland at all, but creamy, subtle and rich tasting! I used a really good quality low-sodium fish stock, doubled the saffron, added a good amount of garlic, added fresh dill & parsley at the end and voila: Awesome dinner!! I'll certainly make this again! Pros: Delicious! Cons: Time consuming to make...but worth it!
February 14, 2011
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By: Susan
Risotto I made this dish last night... I liked it although I agree with my husband it was somewhat bland. I will make it again and try using a stock, perhaps chicken, as I think someone else did. The clam juice only comes in small bottle, so it was expensive.. (x5).... Would adding mushrooms do anything to enhance this dish??? looking for comments... thanks... Pros: relatively easy to make Cons: have to cook the risotto just right...
January 23, 2011
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By: overby.anne
tasty dish tried this dish from the Feb. magazine and loved it. used the seafood stock, but didn't have the preserved lemon. very tasty anyway, and one serving was right at 400 calories. will make this again. Pros: easy, flavorful
January 07, 2011
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By: CalvinD49
Nice Risotto Recipe Tried this one tonight. I over-salted it a bit but it was still very good. I chose to use chicken stock is lieu of seafood or clam as I did not want it to be too "fishy". This would also be good with lobster. Pros: Tasty Cons: Watch the salt
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