Shrimp And Pea Risotto

Although basically a rice dish, Risotto can be made with so many different ingredients that the options are almost endless. It is not particularly time consuming and very simple to prepare.

This is Shrimp and Pea Risotto.


  • 1 cup Arborio rice
  • 1 medium onion, chopped
  • 2 cloves of garlic, crushed
  • ½ cup celery, chopped
  • 1 tablespoon olive oil
  • ½ cup white wine
  • 1 pint vegetable stock
  • 1 cup of shrimp, raw and peeled
  • ½ cup frozen garden peas
  • salt and pepper to taste


Place a large casserole dish over medium heat. When hot add the olive oil, turn the heat down slightly and add the onions. Cook them for about 5 minutes until they just start to soften then add the celery and garlic. Continue to cook slowly until the onions are soft and translucent.

Add the rice and turn the heat up. Keep stirring the rice until it gets fairly hot and then add the wine. Immediately turn the heat down to a simmer. When the liquid has been absorbed by the rice add a ladle of vegetable stock.

The key to good risotto is to cook it very slowly adding the stock bit by bit as the rice absorbs it, so continue to add the stock one ladle at a time. Make sure you keep it at a simmer. Stir at regular intervals.This process will probably take about 30 minutes.

At this time taste the rice to gauge when it is done. It should be soft, not crunchy. Also check for taste and add salt and pepper to your liking. It will definitely need salt..

Depending on whether you like risotto more runny or less add more stock to suit.

Make sure it is simmering and then add the shrimp and peas.

Simmer for one minute and then serve on to warm plates. Serves 4 with plenty for seconds.


  • If you prefer not to use wine, just substitute stock
  • If you don’t like celery then leave it out
  • Use stock of your choice. For example you could use fish stock in this recipe.
  • It is important to stand over this recipe as you do want to keep it at a simmer while you add the stock at the same time not letting it boil rapidly thus burning it.
  • If you like spicy add a little hot sauce
  • Adding a spoonful of mild curry powder will give it an Indian flavor
  • If you have any left over, add a beaten egg to the risotto, shape into little flat rounds(about half an inch thick) and fry in oil in a frying pan – excellent rissoles.