Shrimp & Pea Risotto

January/February 2011

Your rating: None Average: 3.8 (44 votes)

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.

Shrimp & Pea Risotto

7 Reviews for Shrimp & Pea Risotto

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.

easy, flavorful
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.

Comments (1)

No comments

cedmail wrote 4 years 39 weeks ago

I forgot to add that I did not add the preserved lemon.

Fields marked with * are required

Rate This*

Review Title

Tip: Use adjectives to help get your point across.


Tip: Use commas to separate pros and cons.


Tip: Use commas to separate pros and cons.


Tip: Pretend you're on the debate team and make your point.

Attach a photo

Photo Caption

If you attach a photo, please enter a caption to go with it.

Would you recommend this recipe?

Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner