Creamy Spanish Paprika Shrimp Risotto with Peas
This Creamy Spanish Paprika Shrimp Risotto with Peas combines tender Arborio rice, smoky paprika seasoned shrimp, and sweet green peas in one luxuriously creamy dish. Perfect for a cozy dinner that feels special enough for guests but easy enough for a weeknight.
Equipment
- Large heavy bottomed pot or Dutch oven
- Wooden spoon
- Ladle
- Skillet
- Small saucepan
Ingredients
- 1 lb large shrimp peeled and deveined
- 2 tsp shrimp seasoning
- 2 tsp smoked Spanish paprika divided
- 1.5 cups Arborio rice uncooked
- 4 cups chicken stock warmed
- 1 cup chicken broth warmed, plus more as needed
- 1 cup green peas fresh or frozen
- 1 medium yellow onion finely diced
- 3 cloves garlic minced
- 0.5 cup dry white wine
- 0.5 cup Parmesan cheese freshly grated
- 2 tbsp butter divided
- 2 tbsp olive oil
- 1 tbsp fresh parsley chopped, for garnish
- 1 to taste salt and pepper
- 1 lemon cut into wedges, for serving
Instructions
- Pour the chicken stock and chicken broth into a small saucepan and keep at a gentle simmer over low heat while you prepare the rest of the dish.
- Toss the shrimp with shrimp seasoning, half of the smoked paprika, and a pinch of salt and pepper. Let sit for 10 minutes.
- In a large heavy bottomed pot, heat the olive oil and 1 tablespoon of butter over medium heat. Add the diced onion and cook for 3 to 4 minutes until soft, then stir in the garlic for 1 minute.
- Add the Arborio rice to the pot and stir constantly for about 2 minutes, until the edges of the grains look slightly translucent.
- Pour in the white wine and stir, scraping up any browned bits, and let simmer for 1 to 2 minutes until mostly absorbed.
- Begin adding the warm stock one ladle at a time, stirring frequently and waiting until each addition is mostly absorbed before adding more, about 18 to 22 minutes total.
- About halfway through cooking, stir in the remaining smoked paprika so the flavor melds into the rice.
- While the risotto cooks, heat a skillet over medium high heat and sear the seasoned shrimp for about 2 minutes per side until pink and just cooked through. Set aside.
- During the last 5 minutes of cooking, stir the green peas into the risotto so they warm through and stay bright green.
- Once the rice is tender and creamy, remove the pot from heat and stir in the Parmesan cheese and remaining butter until glossy.
- Gently fold in the cooked shrimp or arrange them on top, then serve immediately garnished with parsley and lemon wedges.
Notes
For extra creaminess, stir in a splash of warm stock right before serving since risotto continues to thicken as it sits. Do not rinse the Arborio rice before cooking, as the starch is essential for creaminess. Avoid overcooking the shrimp, pulling them off the heat as soon as they turn pink. Leftovers keep well in an airtight container in the fridge for up to 3 days.