More of summers bounty is starting to show up at the farmers market and this weekend I came across some fresh peas in their pods. Although it takes a bit of work to get the peas from their protective pods, I always enjoy fresh, sweet and crispy peas. I most often just add them to salads but their sweetness works so well in cheesy risotto that it is hard to resist making a least one batch every summer. Risotto also takes some effort to make but this one with is nice and creamy and with the sweet peas, a splash of lemon, and a hit of mint is just bursting with summery freshness is so worth it.
I wanted to turn this risotto into more of a light meal and one great way to do so is to simply add some shrimp. I could easily have just added the shrimp directly to the risotto along with the peas at the end but I was thinking that I could kick things up a notch by hitting the shrimp with the Creole spice blend that I use on shrimp in shrimp po’ boys . I was also thinking that shrimp tossed in a simple mint pesto would also be really nice on this fresh pea risotto.
Fresh Pea Risotto with Spicy Grilled Shrimp
ingredients
- 1 tablespoon oil
- 1/2 tablespoon creole spice blend
- 1/2 pound shrimp (peeled and deveined)
- 1 tablespoon butter
- 1 onion (diced)
- 1 clove garlic (chopped)
- 1 cup arborio rice (or other medium or short grained rice)
- 1/2 cup white wine
- 2 cups chicken broth (or vegetable broth)
- 1 cup fresh peas
- 1/2 cup parmigiano reggiano (grated)
- 1 tablespoon butter
- salt & pepper to taste
- 1 splash lemon juice
- 1 teaspoon lemon zest
- 1 tablespoon mint (chopped)
directions
- Mix the oil and creole spice blend and marinate the shrimp in it.
- Melt the butter in large sauce pan.
- Add the onion and saute until tender, about 5 minutes.
- Add the garlic and saute until fragrant, about 1 minute.
- Add the rice and stir to coat with the butter.
- Add the wine, deglaze the pan and stir while simmering until it is gone.
- Add 1/2 cup of the stock at a time and stir while simmering until it is gone. Continue until the rice is cooked al dente.
- Mix in the peas, parmigiano reggiano and butter and stir until the cheese and butter has melted.
- Remove from heat and mix in the lemon and mint and serve.
- Grill the shrimp until cooked, about 2-3 minutes per side.
mr. pineapple man says
June 17, 2010 at 2:14 amoh god that looks heavenly!
Claudia says
June 17, 2010 at 3:44 amYou are so right – shelling the peas is so worth it (even if I guiltily eat the whole pod while shelling). Delicious summer bounty at its best.
Anonymous says
June 17, 2010 at 3:49 amThis looks delicious! Seafood has always been my weak area. I'm always afraid of drying it out. Question: How do you feel about fresh v. frozen peas? I've never actually used fresh as I thought I heard that they lose their nutritional value rather quickly so frozen is your best bet health-wise? Thanks for the recipe!
tash says
June 17, 2010 at 5:38 amOH yes please! Looks fabulous! I can't wait to try!
tash 🙂
Rosa's Yummy Yums says
June 17, 2010 at 5:38 amYour risotto is fabulous! A terrific combination!
Cheers,
Rosa
Lidysan y Marcos - Los Mol says
June 17, 2010 at 6:49 amI love this recipe.Fantastic¡¡¡
Thank for the recipe…ummm
Anonymous says
June 17, 2010 at 6:54 amwow, this looks so great, as you know i'm a huge fan of risotto.. and FYI @ smalltownoven I always use frozen peas in my risotto unless I can get fresh and use them that day. Around here (UK) they freeze the peas as they pick them in the field, so you can't really get much fresher… and I add mine at the last minute, so they barely cook, just heat through and it works every time!
x
James says
June 17, 2010 at 8:47 amNice one! I was just about to post exactly the same thing…. must be the season
Joanne says
June 17, 2010 at 10:19 amFresh peas DEFINITELY kick this up a notch! As does that spicy shrimp.
Pam says
June 17, 2010 at 11:08 amWhat a great way to spice up the rich and creamy risotto!
margie says
June 17, 2010 at 12:16 pmi come here every day. yesterday i bought all the ingredients for risotto plus scallops, an easy substitute for shrimp. i opened up your blog this morning to hunt down a risotto recipe, my first try, and you beat me to the punch. i am a great cook but risotto has always seemed daunting to me.
Adventures in Domestic Cooking says
June 17, 2010 at 12:29 pmOh goodness, that looks delicious!!
bellini valli says
June 17, 2010 at 12:35 pmPeas are a celebration of Spring Kevin. Gardens are slow to start so we are still enjoying Spring peas which would be delicious in this risotto.
James says
June 17, 2010 at 1:01 pmJust had the leftover risotto and added chorizo too – everything tastes better with chorizo
aforkfulofspaghetti says
June 17, 2010 at 1:03 pmMy, that looks good – and, as you say, perfect for summer! Mmm… shrimp….
Jennifurla says
June 17, 2010 at 2:49 pmThis looks fabulous
Tiffiny Felix says
June 17, 2010 at 4:10 pmYum, yum, yum!! I love risotto! I can't wait for our famer's market to get going 🙂
Cheryl says
June 17, 2010 at 4:31 pmWow, that sure looks yummy Kevin!
Cooking with Kait says
June 17, 2010 at 4:37 pmI wish I could reach into the computer right now and grab one of those shrimps. Yummy.
Natalie says
June 17, 2010 at 5:14 pmyum–can't go wrong with risotto! I've never cooked with fresh peas before, I'll be on the lookout for them!
RamblingTart says
June 17, 2010 at 5:20 pmOhhhh, love that risotto, Kevin. 🙂 Mmm, and such a grand accompaniment to those beautiful shrimp. This is lovely comfort food. 🙂
We Are Not Martha says
June 17, 2010 at 5:30 pmPea risotto is my favorite! And while I could eat it as a meal (probably 3 times a day), I'm sure it's a million times better with spicy grilled shrimp!
Sues
Magic of Spice says
June 17, 2010 at 7:18 pmLooks fantastic!
She'saPistol says
June 17, 2010 at 10:43 pmKevin, if you like risotto and shrimp, I think you'd love shrimp and grits, an American Southern comfort food. Here's a friendly challenge: find a recipe you like and add your Kevin magic to it!
Cara says
June 18, 2010 at 12:17 amBefore reading your recipe I was guessing that you might have put an Asian spin on the risotto with the shrimp and peas. But creole sounds good too!
Kirsten Lindquist says
June 18, 2010 at 3:55 amI love your blog kevin! You always inspire me.
DestinedBridesmaid says
June 18, 2010 at 12:55 pmwow this really looks fantastic! I think this recipe is a keeper.
Muneeba says
June 18, 2010 at 1:48 pmVery few dishes in this world more comforting than risotto … creamy dreamy rice topped with some kickin' shrimp .. love!
defined benefit plan says
June 18, 2010 at 5:09 pmthis lokos so goood! can I have some?
Nicisme says
June 18, 2010 at 8:37 pmWhat a fabulous fresh, summery dish Kevin! I know summer's here when I see that before me!
PreeOccupied says
June 18, 2010 at 9:17 pmThe Risotto looks gorgeous. I have to try making this. Would you have recommendations for good Farmers' Market around Sheppard and Yonge?
I have gone to the Mel Lastman one, but not quite impressed.
katiez says
June 20, 2010 at 9:41 amWhat a pretty risotto! I agree – fresh peas in spring are such a treat – even if they're a bit of work. The best things always are!
Kevin says
June 22, 2010 at 2:20 amsmalltownoven: I normally use frozen peas but I like the texture of the fresh peas so during the summer I pick them up a few times.
PreeOccupied: Since I live within walking distance of the Saint Lawrence Market, I rarely make it that far north for farmers markets so I am not really sure.
Lisa says
June 4, 2019 at 6:22 pmThis was a very easy and delicious meal to make. There is a knack to getting the rice cooked enough but I’ve figured it out. I will certainly put this into my regular menu rotation.