Creamy Parmesan Risotto with Roasted Shrimp and Peas

Creamy Parmesan Risotto with Roasted Shrimp and Peas

You'd think that the last thing I'd want to do at the end of a long week full of deadlines at work and meetings for the various groups for which I volunteer would be to make a dish for dinner that requires a bit of effort. But I had stopped by Hunter's Point Wines & Spirits after I left the office and Paul (the owner) convinced me (way too easily) to stay for their Friday evening tasting featuring Italian wines. I really enjoyed the Vermentino and before I could stop myself, I was standing by the cash register, signing the receipt for the bottle I had just purchased.

Geografico 2007 Campo Vernino Vermentino

I thought the Vermentino would pair perfectly with the roasted shrimp (inspired by a recipe for Roasted Shrimp & Broccoli posted by The Amateur Gourmet) I was planning on making when I got home. I was not five steps out of Paul wine shop when it occurred to me that I could make risotto for dinner, incorporating the shrimp and the wine. As soon as I got home, I seasoned the shrimp and put them in the oven to roast while I prepared the remaining ingredients for the risotto.

Roasted Shrimp

Risotto is one of those dishes where it's imperative that the ingredients are ready to go since you're limited to how much prep you can do away from the stove once you begin adding the warm broth to the Arborio rice and have to commit to stirring it.

Creamy Parmesan Risotto with Roasted Shrimp and Peas

After I had added all of the ingredients and had tasted the finished dish, I was in love with my creation. The somewhat sharp and peppery flavor of the roasted shrimp complemented the smooth and creamy texture of the risotto, while the peas added both color and sweetness. And I was right -- the Vermentino paired perfectly with the dish. I hope you enjoy it!

Creamy Parmesan Risotto with Roasted Shrimp and Peas

Printable Recipe

INGREDIENTS

• 1/2 pound medium shrimp, cleaned, rinsed, and pat completely dry
• 2 tablespoons extra-virgin olive oil, divided
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 3 cups vegetable broth
• 1/2 cup frozen peas
• 2 cloves garlic, minced
• 3/4 cup Arborio rice
• 3/4 cup white wine
• 1/2 cup freshly grated Parmesan cheese

INSTRUCTIONS

1. Preheat oven to 425°F.


2. On a baking sheet, toss the shrimp (with tails on) with 1 tablespoon extra-virgin olive oil, salt, and pepper. Roast in the oven for 5 minutes. Turn the shrimp and roast an additional 3 minutes.


3. Remove from the oven and allow to cool. When cool enough to handle, remove the tails from the shrimp and chop. Set aside.


4. Bring broth to boil, then reduce to simmer. Heat peas in simmering broth for 1 minute. Remove peas from broth and set aside.


5. Heat the remaining tablespoon of olive oil in a medium pot. Cook garlic until golden brown. Add rice, stirring until toasted and golden.


6. Remove from the heat and pour in the white wine. Put the pan back on the heat and stir until the wine has evaporated.


7. Add the broth 1/2 cup at a time, stirring constantly, until absorbed. Continue cooking the rice, adding the broth 1/2 cup at a time, stirring constantly and allowing each addition of broth to absorb before adding the next. Continue doing this until the rice is tender but still firm to the bite and the mixture is creamy, about 20 minutes total.


8. Fold in the shrimp, peas, and cheese until well combined. Taste! Then season with salt and pepper if necessary. Serve immediately.

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