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.
oh god that looks heavenly!
You 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.
This 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!
OH yes please! Looks fabulous! I can't wait to try!
tash 🙂
Your risotto is fabulous! A terrific combination!
Cheers,
Rosa
I love this recipe.Fantastic¡¡¡
Thank for the recipe…ummm
wow, 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
Nice one! I was just about to post exactly the same thing…. must be the season
Fresh peas DEFINITELY kick this up a notch! As does that spicy shrimp.
What a great way to spice up the rich and creamy risotto!
i 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.
Oh goodness, that looks delicious!!
Peas 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.
Just had the leftover risotto and added chorizo too – everything tastes better with chorizo
My, that looks good – and, as you say, perfect for summer! Mmm… shrimp….
This looks fabulous
Yum, yum, yum!! I love risotto! I can't wait for our famer's market to get going 🙂
Wow, that sure looks yummy Kevin!
I wish I could reach into the computer right now and grab one of those shrimps. Yummy.
yum–can't go wrong with risotto! I've never cooked with fresh peas before, I'll be on the lookout for them!
Ohhhh, love that risotto, Kevin. 🙂 Mmm, and such a grand accompaniment to those beautiful shrimp. This is lovely comfort food. 🙂
Pea 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
Looks fantastic!
Kevin, 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!
Before 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!
I love your blog kevin! You always inspire me.
wow this really looks fantastic! I think this recipe is a keeper.
Very few dishes in this world more comforting than risotto … creamy dreamy rice topped with some kickin' shrimp .. love!
this lokos so goood! can I have some?
What a fabulous fresh, summery dish Kevin! I know summer's here when I see that before me!
The 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.
What 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!
smalltownoven: 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.