Spring Pea Risotto with Shrimp and Chèvre

👩🏻‍🍳 Tamara Talks – Spring Pea Risotto Inspiration

Nothing exemplifies spring (in my mind) like fresh plucked dill from my garden. It almost always makes an appearance on my Easter table.

When we lived in New Mexico, our favorite Easter entrée was gravlox made with a side of salmon, and cured with an entire bunch of fresh dill! Mmmm…

With only 2 of us to feed, gravlox aren’t really practical, but I still love to include fresh dill, even if it’s “just” a simple side of English peas and carrots with butter and fresh dill. What foods do you associate with spring and Easter?

The change in seasons is always exciting for foodies that love spending time in their kitchens (moi  ;-)) Seasons are blurred (non-existent?) in south Texas, but we do begin to see the change in the produce section of our markets. I have access to an incredible variety of produce year-round, but I still gravitate towards the seasonal selections.

In spring, I think of some of my favorites – strawberries, radishes, asparagus, and English peas. Spring Risotto with Shrimp, Chèvre and English Peas specifies English peas, but asparagus makes a worthy substitute. I love fresh English peas, but admittedly, I cannot always get them. My advice is to use either the English peas or the asparagus depending on which is available and freshest!

🍤 About Healthy Gulf Shrimp

Living near the Gulf of Mexico, Gulf shrimp has become a regular part of our diet. These wild-caught shrimp feast on the nutrient-rich waters of the Gulf, making them a far tastier choice than their farm-raised counterparts fed who-knows-what.

They are low in fat (lean protein!), low in calories, zero carbohydrates, high in omega-3 fats (“good fats”), and contain 2 less-common antioxidants – astaxanthin (provides the red color in fish and shellfish) and selenium (aids in thyroid function). Eat. More. Shrimp!

Of course you will still have a lovely dish if you cannot get wild-caught Gulf shrimp.  😀 Do take care to read the label, and know something about the shrimp you are buying. “Responsibly Farm-Raised” is a better option than “farm-raised” typically, and a lot of internationally farm-raised fish and seafood does not meet the USDA standards.

For more on this topic, see What You Need to Know About Farm-Raised VS Wild-Caught Fish. It is my opinion, though, that regardless of whether it was farm-raised or wild-caught, fish and seafood are an important part of a healthy diet…

📋 Ingredients Notes

• broth/stock – I prefer seafood stock in this risotto, and use both store-bought seafood stock and homemade. When I’m feeling motivated, I save my shrimp shells, and make a quick stock with the shells. In a pinch, chicken broth/stock will do.
• olive oil
• shallots
• garlic
• arborio rice – Arborio is the only short-grained rice I’ve found in the US that works for risotto.
• dry sherry – I use inexpensive drinkable dry sherry in this dish. Cooking sherry is fine, but keep in mind its sodium content. Don’t add any salt until you’ve tasted for seasoning! Alternatively, you can use double (1/2 cup) the amount of white wine.
• salt and fresh ground pepper
• shrimp – I’m a strong proponent of wild-caught shrimp, but farm-raised shrimp is fine if you know the source to be a clean and “sustainable.” Interested in sustainable shrimp? What You Need to Know About Wild and Farmed Shrimp.
• fresh or frozen English peas – As I mentioned earlier in the post, fresh English peas are amazing in this spring risotto. Fresh English peas require 2 to 4 minutes cooking time. They can be added near the end of the adding liquid part of the instructions. Frozen peas need even less time in the simmering liquid – 1 to 2 minutes. See How to Cook Peas for more information.
• fresh dill
• chevrè
• chives for garnish

🔪 Step-By-Step Instructions

1. Heat the broth – Put your broth in a medium saucepan on medium-high heat and maintain a low simmer. 
2. Sauté arborio and aromatics – Using a good quality, fairly heavy pan (I like my enameled cast iron small dutch oven), heat the olive oil, add the shallot and minced garlic. Sauté until translucent. Add the rice, and saute until the rice is fragrant but not browned (about 2-3 minutes).
3. De-glaze – De-glaze the pot with wine or sherry. Add salt and pepper.
4. Begin adding broth/stock – When most of the wine is absorbed, begin to add the hot broth a ladle full at a time as it continues to absorb. Stir frequently. This process will take about 30 minutes +/-.
5. Add peas and shrimp – At about 25-30 minutes, add the peas (whether fresh or frozen). Fresh usually require 5-10 minutes. Starting with frozen peas, you’ll need about 10 minutes. With thawed peas, you only need about 5. Add the shrimp at about 30 minutes, cooking just until the shrimp are pink and opaque. The risotto is done when a rice grain is al dente (still a bit firm and chewy but tender). The starch will have been released into the dish creating a creamy consistency.
6. Finish the risotto – Add the fresh dill and chevre. Stir in gently. Check for seasoning.
7. Serve – To serve, garnish with additional chopped fresh dill and chives. Enjoy!

❓FAQ

Keep in mind that risotto is not a “set it and forget it” dish. The broth is brought to a simmer in a separate pan, then added by ladles full to the arborio rice. As the broth absorbs, more is added, stirring frequently. The shrimp and peas only spend the final 5-6 minutes in the cooking rice. Finally, the and fresh dill are added, and gently stirred. Does this not look and sound like spring? I do hope you’ll give it a try!