Go Back
+ servings
creamy shrimp risotto served in a bowl and garnished with parmesan
Print Recipe
5 from 2 votes

Creamy Shrimp Risotto With Peas

Creamy Shrimp (or Prawn) Risotto With Peas is a delightful, hearty, and comforting dish made with juicy shrimp, arborio rice, and homemade stock. 
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Appetizer, Main Course
Cuisine: Italian
Diet: Gluten Free
Servings: 4 people
Calories: 811kcal
Author: Ayla Clulee


  • 1 tablespoon butter
  • 300 g shrimp (peeled and deveined)
  • 1 tablespoon olive oil
  • 1 small shallot (finely chopped)
  • 1 clove garlic (finely chopped)
  • 320 g risotto rice (carnaroli, vialone nano, arborio or baldo)
  • 115 ml dry white wine or vermouth 
  • 1 l vegetable stock or fish stock
  • 1 tablespoon mascarpone cheese
  • 150 g frozen peas
  • 50 g butter (cut in small cubes)
  • 50 g parmesan (grated)
  • 1 teaspoon salt
  • ½ teaspoon pepper


  • Heat the chicken stock or vegetable stock in a pan and leave it on low heat to simmer. Set it aside. You will use this when cooking the risotto.
  • Heat a large pan with 1 tablespoon of butter at medium heat.
  • Add the shrimp and cook for 1 ½ to 2 minutes, until they get pink. Don't be tempted to cook any longer as they will cook more later with the risotto!
  • Remove the shrimp to a plate and add the olive oil to the same pan.
  • Add the shallots and garlic, and gently sauté for a few minutes until they are soft and translucent.
  • Add the rice and sauté for a few minutes until they are semi-translucent.
  • Pour in the white wine, and cook until all the alcohol evaporates.
  • Turn the heat to low and start adding the simmering stock a ladle each time.
  • Keep stirring the rice every few minutes, until the stock is totally absorbed by the rice.
  • Add more stock when there is no more liquid in the pan and repeat the same process until the rice is nearly cooked but still crunchy.
  • Stir in the mascarpone cheese, salt, and pepper at this point and cook for a few more minutes.
  • Check the rice and add more stock if necessary until it's cooked al dente. Add the cubed butter along with the peas and give it a good stir.
  • Stir in the shrimp, turn the heat off and add the grated Parmesan cheese on top. Do not stir the Parmesan cheese in, and let the risotto rest for 5 minutes with a lid on before serving.
  • Serve the risotto and garnish with chopped parsley or chives and extra grated parmesan cheese.



  • Keep your stock/broth simmering on low heat. Add a ladle at a time, cooking and stirring over medium-low heat until the rice is al dente.
  • Always add the butter just before the cooking process end. Make sure the butter is cubed, cold, and fresh out of the fridge.
  • Add the Parmesan cheese when the cooking process is finished.
  • If you use fresh prawns in the shell, save the shell to add to your vegetable stock for extra flavor.
  • This Creamy Shrimp Risotto with Peas is a complete meal itself.
  • Don't be tempted to cook shrimp any longer than stated in the recipe card as they will cook more later with the risotto!
  • Don't rinse the risotto rice before using it. Washing the rice removes the starch, which is what helps give risotto its velvety&creamy texture.


Calories: 811kcal | Carbohydrates: 75g | Protein: 69g | Fat: 25g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 902mg | Sodium: 4525mg | Potassium: 216mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1367IU | Vitamin C: 16mg | Calcium: 477mg | Iron: 10mg