Spring Pea & Tarragon Risotto with Shrimp
Recipe type: Dinner, Entree
Cuisine: Italian, Spring
Prep time: 
Cook time: 
Total time: 
Serves: 4
I love that this green risotto tastes and looks like spring, but relies only on ingredients that are readily available all year. You can make it while you're still in the depths of winter and just need an escape!
  • 2 Tbsp. Olive Oil, divided
  • 1 medium Shallot, minced
  • 1 ½ c. Arborio Rice
  • 1 c. White Wine
  • 2 c. Peas, divided
  • about 1 Tbsp. chopped Tarragon
  • 1 Tbsp. Butter
  • 12 oz. Shrimp (I used 21/25 count), peeled and deveined (shells reserved for the stock)
  • zest and juice of ½ Lemon
  • For the Shrimp Stock:
  • reserved Shrimp Shells
  • 1 Onion, quartered
  • 1 clove Garlic, smashed
  • 1 Bay Leaf
  • 10 Black Peppercorns
  • ½ tsp. Salt
  1. Start by making the shrimp stock. Combine shrimp shells, quartered onion, garlic, bay leaf, peppercorns, salt, and 4 c. water in a medium saucepan. Bring to a boil then reduce to a simmer. Cook for 15-20 minutes. Pour the stock through a fine mesh sieve into a bowl then transfer it back to the pan and keep it warm while you make the risotto.
  2. In a large, wide saucepan, heat 1 Tbsp. olive oil over medium-high heat. Add the shallot, season with a pinch of salt, and sauté until translucent, about 2 minutes. Add the rice and sauté for 1-2 minutes until it makes a clicking noise as it moves around the pan and is lightly toasted, 1-2 minutes. Add the wine and allow the rice to absorb it. Reduce the heat and add about 1 c. of the warm shrimp stock. Keep an eye on the risotto, stirring it often, and adding more broth as the pan becomes dry. Continue to add stock and cook until the rice is a creamy consistency and each kernel has just a tiny bit of resistance when bitten. This should take 30-40 minutes.
  3. Meanwhile, place half of the peas in a blender or mini food processor. Add ¼ c. of the stock and blend until smooth. Prepare the shrimp by laying them on their sides and cutting horizontally through the bottom half. Pat the shrimp dry with a paper towel.
  4. When the rice is almost finished cooking, heat 1 Tbsp. each of butter and olive oil in a large skillet to cook the shrimp in. Add the shrimp and sauté until they are just opaque and have turned from gray to pink. Season the shrimp with salt, pepper, lemon zest, and a squeeze of lemon juice.
  5. While the shrimp are cooking, stir the pea puree and whole peas into the risotto. Taste and adjust seasoning as needed. Remove the risotto from the heat and stir in the chopped tarragon. Divide the risotto between warm bowls and top with the sautéed shrimp.
Recipe by strawberryplum at http://www.strawberryplum.com/spring-pea-tarragon-risotto-with-shrimp/