This creamy shrimp risotto (aka prawn risotto) with tomatoes and green peas is an easy one pan meal that is delicious and comforting.
If seafood isn’t your favourite, take a look at my Chicken Risotto with Mushrooms recipe.
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I can’t think of a better comfort meal for myself than a creamy risotto. It’s hard to resist a bowl of steaming risotto when plump juicy shrimp are involved. I can never decide between shrimp pasta or shrimp risotto. I love them both!
The recipe I am sharing today is inspired by the traditional Risotto ai Frutti di Mare (Seafood Risotto). I’ve tried numerous versions of the classic in various Italian restaurants, and out of those experiences came this recipe.
I simplified the process a tiny bit for the busy modern cook and added green peas to make it a complete one pan meal.
I chose prawns (or shrimp in the US) for my risotto simply because they are my favourite type of seafood. But don’t let my personal preference stop you from adding scallops, mussels or clams.
How to make risotto creamy
Risotto in all its various forms is known as a creamy, silky dish. But how do we achieve that at home?
Good news: it’s not has hard as you think! Although risotto has a reputation as being quite labour intensive, it really isn’t that hard once you know the basic principles.
Let’s start with prep. With most rice varieties, it’s essential to wash it first. This is not the case with risotto! You want the starch to stick around as it’s what gives the dish so much creaminess.
Next, make sure that the stock is added slowly. It is tempting to pour it in all at once to speed up the recipe, but this is not how you get good results. Pouring slowly gives time for the liquid to get absorbed properly by the rice. If it is added too fast, the risotto will become more like soup.
Remember that risotto should be runny, not stodgy or dense. If you spoon some onto your plate, you should see it ripple outwards, not hold its shape.
Finally, stir slowly and regularly. Stirring the risotto while adding stock slowly releases the natural starch of the arborio rice. The friction of the rice pieces bumping into each other releases starch, which adds the an incredible creaminess to the risotto.
So the final real secret to making risotto creamy? A bit of patience! Don’t rush it, follow the steps, and you’ll have creamy, restaurant-quality risotto at home!
Recipe Tips and Notes
- Set yourself up for success by using the right kind of rice. You will need rice with plenty of starch, which will make your risotto luscious with a creamy texture. This is an affiliate link.Arborio or This is an affiliate link.Carnaroli rice are the best and the easiest to source.
- Add a touch of acidity to your risotto. Otherwise rice could taste a bit bland. I like using either dry white wine such as Pinot Grigio, Sauvignon Blanc or Vermouth.
- Seafood risotto often features tomatoes for the same reason as wine. They bring a little acidity and sweetness for a balance of flavour. I grated 1 large tomato into my shrimp risotto for a milder taste. You can also use 1 tablespoon of tomato paste instead.
- I adore fish and seafood, so to intensify the flavour I used fish stock in this recipe. However, chicken broth or vegetable broth can also work well if no fish broth available.
- Add uncooked shrimp right at the end of the cooking time. They will only need about 5 minutes to cook, so holding out until the end will ensure the shrimp are not overdone.
- Feel free to add peas while still frozen. Like the shrimp they barely need any time to cook.
- Risotto, like pasta, should have an al dente texture, which means it still has a bit of chew. Don’t leave it on the heat so long that it becomes soggy.
- The dish needs salt to stand out. Taste before serving and add a pinch of salt if you feel it is needed.
- Finally, I added a touch of freshly grated Parmesan cheese to my shrimp risotto, which is not traditional at all. Italians tend to not mix cheese and seafood. This step is entirely up to you but I highly recommend it. Be a rebel!
Serving suggestions
Creamy dishes like this shrimp risotto recipe do well when served with a fresh salad. Stick with the Italian theme by serving Caprese Salad as a side dish, or keep things simple with a fresh Garden Salad!
A hot and fresh Garlic Bread is perfect as well, and my kids will insist that it’s included on the side. I made mine in an air fryer, but an oven will do just fine as well.
Citrus has a way of balancing and enhancing seafood flavours, so a squeeze of lemon juice or sprinkle of lemon zest can be a lovely addition as well. Chopped parsley adds a bit of colour and freshness as well.
Storage and leftovers
Risotto is as filling as it is satisfying, so it’s not going to be a shock if there is a bit leftover. I almost always find I’ve cooked more than we can eat. Fortunately, this risotto will keep well if covered tightly and stored in the fridge.
Because of the shrimp in this risotto, make sure you eat it within 3-4 days. Reheat in a saucepan on your stovetop, adding a splash of water or stock to loosen if needed.
More Risotto Recipes to Try
- Chicken Risotto with Mushrooms and Thyme
- Spring Asparagus Risotto
- Butternut Squash Risotto with Sage and Goat Cheese
- Truffled Lentil and Kale Risotto
- Roasted Mushroom Risotto
Also, feel free to explore our Italian recipe Collection, which is full of authentic as well as Italian inspired recipes. If you are planning an Italian themed dinner, there you could find any recipe to suit your taste.
Prawn Risotto with Tomatoes and Peas
Ingredients
- 1 tbsp This is an affiliate link.olive oil
- ½ onion or 1 shallot
- 300g/1 ½ cups This is an affiliate link.Arborio rice or other risotto rice
- 1 large tomato grated
- 125ml/1/2 cup dry white wine or Vermouth
- 1 litre/ 4 cups fish or chicken stock
- 250g/ 8 oz uncooked prawns
- 100g/ ½ cup green peas could be frozen
- 50g/1/2 cup This is an affiliate link.Parmesan cheese
- 1 tbsp butter
- salt to taste
Instructions
- In a large and deep pan heat the olive oil and sauté the onion or shallot for 5-7 minutes over low heat until translucent. Add the Arborio rice and stir fry for 1 minute until the rice is fully coated in oil, add the of dry white wine and let it bubble away for 2-3 minutes until it’s reduced in volume.
- Then add ¼ of the stock, 1 grated tomato and stir. Let it simmer for a few minutes over medium heat. The stock should be just above the rice when you first add it. Once you see the stock going down, add a bit more and stir. Repeat until all stock is gone and the rice is cooked but still slightly chewy. Just before you add the last ladle of the stock, add the raw prawns and green peas (could be frozen) and let them cook with the rice for about 5-7 minutes. Give everything a quick stir every time you add more stock.
- Once the rice is cooked and the risotto is nice and creamy, stir in grated Parmesan cheese. Keep stirring until melted, then taste it and season with salt. Finally add in a tablespoon of butter, cover with a lid and let it stand for 5 minutes. Serve with more grated Parmesan and black pepper.
Video
Notes
- You will need starchy rice, which will make your risotto luscious and creamy. Arborio or Carnaroli rice are the best and the easiest to source.
- Add a touch of acidity to your risotto. Otherwise rice could taste a bit bland. I like using either dry white wine such as Sauvignon Blanc or Vermouth.
- Seafood risotto often features tomatoes for the same reason as wine. They bring a little acidity and sweetness for a balance of flavour. I grated 1 large tomato into my risotto for a milder taste. You can also use 1 tablespoon of tomato paste instead.
- I adore fish and seafood, so to intensify the flavour I used fish stock in this recipe. However, chicken stock or vegetable stock can also work well if no fish stock available.
- Add uncooked prawns right at the end of the cooking time. They will only need about 5 minutes to cook, so holding out until the end will ensure the prawns are not overdone.
- Feel free to add peas while still frozen. Like the prawns they barely need any time to cook.
- Finally, I added a touch of freshly grated Parmesan cheese to my risotto, which is not traditional at all. Italians tend to not mix cheese and seafood. This step is entirely up to you but I highly recommend it. Be a rebel!
