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Spring Risotto with Shrimp, Chevre, and English Peas

Spring Pea Risotto with Shrimp and Chèvre

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Tamara Andersen
Creamy risotto with delicate, herbaceous dill, plump Gulf shrimp, and spring-fresh English peas, all tossed with creamy chèvre...Spring Risotto with Shrimp, Chèvre and English Peas tastes like spring, and makes a perfect main course for your beautiful Easter brunch or supper!
5 from 8 votes

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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Main Dishes
Cuisine American
Servings 4 servings
Calories 494 kcal

Equipment

Ingredients
  

  • 4 cups seafood shrimp, or chicken stock - plus or minus
  • 1 tablespoon olive oil
  • 1 shallot - minced
  • 1 teaspoon garlic - minced
  • 1 cup arborio rice
  • ½ cup dry white wine or 1/4 cup dry sherry
  • ½ teaspoon sea salt
  • a few grinds pepper
  • 1 pound shrimp - peeled and deveined
  • 8 ounces fresh or frozen English peas
  • 1 tablespoon fresh dill - extra for garnish, finely minced
  • 2 ounces chèvre - in small bits
  • chives for garnish - finely minced

Instructions

  • Put your broth in a medium saucepan on medium-high heat until hot, then maintain a low simmer. 
  • Heat the olive oil, then 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).
  • De-glaze the pot with wine or sherry. Add salt and pepper.
  • 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 +/-.
  • After 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 about 30 minutes in, cooking just until the shrimp are pink and opaque. The risotto is done when a rice grain is al dente.
  • Add the fresh dill and chevre. Stir in gently. Check for seasoning.
  • To serve, garnish with additional chopped fresh dill and chives. Enjoy!

Nutrition

Calories: 494kcal | Carbohydrates: 72g | Protein: 41g | Fat: 7g

NOTE: Macronutrients are an approximation only using unbranded ingredients and MyFitnessPal.com. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.

Did you make this recipe? Please leave a comment and/or star rating! Email us with any questions: tamara@beyondmeresustenance.com