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
Shrimp & Pea Risotto
From EatingWell: 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.
7 Reviews for Shrimp & Pea Risotto
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.
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!
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!
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...