Nordic Shrimp and Pea Risotto

Name: Nordic Shrimp and Pea Risotto
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 tablespoon olive oil; 1 onion (finely chopped); 2 cups Arborio rice; 1/2 cup white wine; 6 cups chicken stock (kept warm); 1 cup frozen peas; 300 grams Nordic shrimp (cooked and peeled); 1/2 cup Parmesan cheese (grated); 2 tablespoons unsalted butter; to taste salt and pepper

50 min 4 servings Medium

All Recipes

Creamy risotto with tender Nordic shrimp and sweet peas, perfect for a comforting meal.

Prep

15 min

Cook

35 min

Total

50 min

Servings

Difficulty

Medium

Risotto is a classic Italian dish known for its creamy texture and rich flavours. This version features succulent Nordic shrimp and sweet peas, offering a delightful twist on the traditional recipe. Nordic shrimp, also known as cold-water shrimp, are prized for their delicate flavour and tender texture. When paired with the sweetness of peas and the creaminess of risotto, they create a dish that is both elegant and comforting.

Instructions

Sauté onion

In a large pan, heat olive oil over medium heat, then add the chopped onion. Cook until the onion is translucent, about 5 minutes.

Pro tip: Avoid browning the onion for a smoother risotto.

Add rice

Stir in the Arborio rice and cook for 2 minutes until the edges of the grains are translucent.

Pro tip: This step helps the rice to absorb more flavour.

Deglaze with wine

Pour in the white wine and cook, stirring constantly, until the liquid is fully absorbed.

Pro tip: Use a dry white wine for the best flavour profile.

Add stock gradually

Add the warm chicken stock, one ladle at a time, stirring continuously until each addition is absorbed before adding the next, about 20 minutes.

Pro tip: Keep the stock warm to maintain an even cooking temperature.

Incorporate peas and shrimp

Stir in the peas and cook for another 5 minutes. Add the Nordic shrimp and cook until just heated through. Check that the shrimp reach an internal temperature of 145°F / 63°C by inserting a food thermometer into the thickest part of the shrimp. They should be opaque and firm.

Pro tip: Add shrimp at the end to prevent overcooking.

Finish with cheese and butter

Remove the pan from heat. Stir in the Parmesan cheese and butter. Season with salt and pepper to taste.

Pro tip: Adjust seasoning after adding cheese, as it may already be salty.

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Tips & Tricks

Use warm stock to keep the risotto cooking evenly.
Stir continuously to release starch from the rice for the perfect creamy texture.
Cook shrimp just until pink to avoid overcooking.
Add peas at the end to maintain their bright colour and texture.

Frequently Asked Questions

What is the best rice for risotto?

Arborio rice is ideal for risotto due to its high starch content, which creates a creamy texture.

How long does it take to cook risotto?

It typically takes about 20 minutes of cooking time on the stove, with continuous stirring.

Can I use frozen shrimp?

Yes, you can use frozen shrimp, but ensure they are fully thawed and drained before adding.

What can I substitute for white wine in risotto?

You can substitute white wine with an equal amount of chicken stock or a splash of lemon juice for acidity.

How do I prevent risotto from becoming mushy?

Stir continuously and add stock gradually, allowing each addition to be absorbed before adding more.

Serving Suggestions

Serve this Nordic Shrimp and Pea Risotto with a light green salad and a crisp white wine for a complete meal. It's an ideal dish for a cozy dinner, whether you're entertaining guests or enjoying a quiet night at home. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove, adding a splash of stock to regain its creamy consistency.

Nutrition per serving

450

Calories

25g

Protein

12g

Fat

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