Shrimp Risotto With Spinach & Peas.

Sherin thomas
by Sherin thomas
4 servings
40 min

A perfect warm and comforting dish. Creamy, slightly tangy, and flawlessly heartwarming. This dish is a definite crowd pleaser!

Fall is here, and all I can think of is a comforting bowl of warm risotto loaded with Shrimp, Spinach, and peas! With a hint of spice and tanginess from the lemon juice, this risotto dish has become a new favorite in our household. I have grown fond of cajun seasoning lately. But, you may ask, what is Louisiana-inspired cajun seasoning doing in a risotto? I was experimenting with flavors when I thought, why not add some cajun flavor to it. It turned out pretty good. To balance that flavor from the Cajun and Paprika, I added a little bit of lemon juice. Yum! a perfect bite in your mouth!

Now, I have to say; this is my take on risotto. The hubs and I like to add a little spice and flavor to our food. We owe it to our Indian tastebuds, I guess. This dish was a big hit in my family. There was barely any left to call leftovers.

What is the rice used to make Risotto?

Arborio Rice is the way to go for Risotto. No other grains would yield a perfect risotto texture. It is available in most grocery stores and supermarkets. Arborio rice is short-grain Italian rice named after a valley in the Piedmont region of Italy. The high content in starch makes the rice turn chewy and creamy when cooked, which is required for a risotto. The ratio of liquid to rice might seem a lot, but unlike other rice grains, arborio rice requires a lot more liquid to cook as the grains absorb the liquid. Due to its creamy texture when cooked, arborio rice is also popularly used for preparing puddings.

Shrimp in Risotto

There are several ways and different recipes out there on how to cook shrimp in Risotto. I have used a searing method here. I find that searing the shrimp first for 2 to 3 minutes and removing it from the pan leaves that flavor in the pan in which we cook the rice and broth. That flavor brings when scraping the bottom with the simmering wine is just heavenly! It just amplifies the flavors even more! You don’t want to overcook shrimp; sadly, you will end up with a chewy textured shrimp rather than plump and juicy. 1 to 3 minutes in total is all you’ll need to sear it and remove it from the heat.

Shrimp Risotto With Spinach & Peas.
Recipe details
  • 4  servings
  • Prep time: 10 Minutes Cook time: 30 Minutes Total time: 40 min
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  • 1 cup Arborio Rice
  • 4 cup Chicken Stock or Vegetable Stock
  • 15-20 Large Raw Shrimp , cleaned , deveined , tails removed
  • 1/2 cup White Wine
  • 1/2 Cup Onion, chopped
  • 3-4 Cloves Garlic , chopped
  • 2 Cup Fresh Baby Spinach leaves
  • 1 cup Frozen Peas, thawed
  • 1 Tbsp Olive Oil
  • 2 Tbsp Butter
  • 1 Juice of Lemon see notes
  • 1/2 cup Parmesan Cheese, grated
Spice Powders
  • 1 Tsp Cajun Seasoning
  • 1/2 tsp Paprika
  • 1 tsp Oregano
  • 1 tsp Pepper
  • Salt to taste

In a deep Dutch Oven, on medium heat, add a tbsp of oil, spread the shrimp in a single layer, season with salt and pepper, and sear for a minute to two. Turn it over to the other side , cook for another minute. Remove from heat and set aside.
Melt a tbsp of butter, add in the onions and garlic. Saute until translucent for about 2 minutes. Add the cajun seasoning, paprika, and oregano, stir in the spices for a minute. Add the white wine in, scraping the bottom of the pan to include that shrimp-seared flavor. Let it simmer for about 2 minutes.
Next, add the rice in, and stir well. Let it simmer for about 2 minutes in the wine, letting the grains absorb that wine in and turning translucent on the edges.
Add 1 cup of the chicken stock, stir it in and let it simmer. For about 5 minutes till the rice absorbs it mostly. Then, add the remaining 3 cups of broth. Stir and simmer for about 3 minutes. Next, stir and simmer for another 2 minutes.
Now add the peas and spinach, lemon juice, and parmesan. Stir in and let simmer for 2 minutes—season with salt and pepper.
It will look creamy at this point. Next, add the remaining butter and vigorously stir for a creamier texture. Finally, add the shrimp, and mix well. Remove the risotto for the heat when still soupy. The rice will absorb the liquid as it sits. Serve warm , garnishing with grated parmesan if desired.
  • Shrimp:
  • I have used frozen and thawed shrimp here. You can also use fresh shrimp if desired. Make sure not to overcook the shrimp, either way.
  • Lemon Juice:
  • If you prefer it less tangy, start by adding half of a lemon’s juice and then adding more if desired.
Sherin thomas
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  • Sandra Raines Sandra Raines on Nov 30, 2021

    Could I use farro instead?

    • Sherin thomas Sherin thomas on Nov 30, 2021

      Hi sandra

      I personally have not used farro, but I understand that you can substitute farro for Arborio rice on risotto as well. Using pearled farro will give a more creamier texture , just have to add the liquid ratio all in once, than little by little as with Arborio rice, to help the farro cook evenly and fully.