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Shrimp and Pea Risotto

Thanks for sharing!

Dinner is served and it is delicious.  This saffron, shrimp and pea risotto is a fresh and delicious dinner. It takes a little time, but it is totally worth it!

bowl of risotto topped with shrimp, Parmesan cheese and scallions

      Sometimes you just have to do a little something nice for yourself. So you cook up some delicious saffron shrimp and pea risotto and if your family is really lucky, you share.  My family is lucky and they had better count their blessings!

We are on an epic quest to clean out the deep freezer.  I have a habit of loading up on meat and veggies when they are on sale and it gets full.

Plus I have brothers who work at a food wholesaler, so sometimes I buy a case of shrimp.  It happens. What can I say?

Then every few months I go on a tare to empty it out.  I put myself on a frozen food buying freeze and use it all up.  I don’t want any instances of “what’s that thing that we just found in the back corner of the freezer?”

And we REALLY don’t want a case of too bad those jumbo shrimp were in the freezer too long and now they are freezer burned. That would be a tragedy.

We love shrimp around here.  Little Dude loves “shrimp and sauce” otherwise known as shrimp cocktail.  My husband loves shrimp just about any old way and he’d much prefer shrimp over lobster.

So neither complain when a case of shrimp lands on our doorstep and both are happy when it’s time to clean it out and we have a weekly shrimp dinner.

I bought some saffron oil at a local little kitchen shop that I love.  It was been great for making paella, but I have been dying to use it in a more subtle dish where the flavor could shine through.

It seemed in a risotto would be perfect.  Throw in some shrimp and peas and dinner is ready in one foul swoop.

bowl of creamy risotto with lots of shrimp and peas, ready to eat.

Of course you could use a pinch of saffron instead if you have it.  Or you could go without, this risotto would be great without it as well.  Don’t skip on the wine though if you can help it.  It really adds such a nice flavor to the finished risotto.

We think it makes all of the difference.  Similar to using it in the chicken stew, it just really adds that flavor and body that is hard to replicate with anything else.

I wasn’t really planning on posting this recipe when I made it.  We were just going to enjoy it and move on.  But it turned out so pretty and my husband’s eyes got so big when he saw it.

So, we pulled out my great-grandma’s china, poured a couple of glasses of wine and snapped a few quick pictures.  We loved it so much, we certainly couldn’t keep it to ourselves.

What are your favorite ways to use saffron and what are your favorite flavor combinations for risotto?  This shrimp version is at the top of our list now, but we also love mushroom risotto and butternut squash risotto!

Yield: 6 Servings

Shrimp and Pea Risotto

bowl of creamy risotto with lots of shrimp and peas, ready to eat.

Dinner is served and it is delicious.  This saffron, shrimp and pea risotto is a fresh and delicious dinner. It takes a little time, but it is totally worth it!

Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes


  • 2 Tablespoons olive oil (or saffron oil if you have it)
  • 2 Tablespoons butter
  • 1 onion, finely diced
  • 1 garlic clove
  • 2 cups Arborio rice
  • 1 cup dry white wine
  • 7 cups chicken or seafood stock
  • 1 Tablespoon olive oil (or saffron oil)
  • 1 Tablespoon butter
  • 2 pounds deveined and peeled shrimp
  • 1 cup peas
  • 1/4 cup grated Parmesan
  • 2 Tablespoons butter for finishing
  • salt and pepper to taste


  1. Put all of the stock into a saucepan and start to warm it. It doesn’t have to come to a boil, but a nice simmer is good.
  2. In a separate, heavy bottomed sauce pan, warm the saffron oil and butter. Add the onion and garlic until the onion is soft and translucent.
  3. Add the rice and toast. Again, you don’t really want it to get much color. Just let it get fragrant and a bit translucent.
  4. Add the wine, stirring well. Cook until the wine is mostly evaporated.
  5. One ladle full at a time, add the hot broth to the pan. Stir the rice until the broth is fully absorbed. Then add another ladle of broth. It takes a lot of time and stirring, but it is worth it. You want to get all of that starchy goodness to make a nice creamy “sauce.”
  6. Once all of the broth is added and the risotto is nice a creamy, stir in the peas and set aside.
  7. Meanwhile warm up a Tablespoon each of saffron oil and butter in a skillet. Add the shrimp and season with salt and pepper. Cook until the shrimp is just done.
  8. Stir the shrimp into the risotto. Stir in the finishing butter and Parmesan cheese. Serve and enjoy!

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Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 586Total Fat: 31gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 265mgSodium: 875mgCarbohydrates: 21gFiber: 1gSugar: 3gProtein: 48g

All nutritional information is estimated and will depend on the exact ingredients you use.

Did you make this recipe?

I'd love to see it! Share a picture on Instagram or Pinterest and tag me @carleecooks to let me know how it went!

Dinner is served and it is delicious.  This saffron, shrimp and pea risotto is a fresh and delicious dinner. It takes a little time, but it is totally worth it!

Thanks for sharing!


Wednesday 21st of March 2018

Thank you!

Big Rigs 'n Lil' Cookies

Thursday 15th of March 2018

I saw some packages peaking through in my freezer tonight that grabbed my attention. Time to start cleaning! This dish sounds delicious, and I will be watching for some shrimp so I can make this!


Wednesday 21st of March 2018

Thank you! It's funny how things work their way into the dark corners of the freezer sometimes. Hopefully your mystery packages are yummy!


Wednesday 14th of March 2018

Hi Carlee, I have the samw problem with my freezer too. I' mtrying to clear some room in them at the moment which can make for inetersting meals. I have never made a proper rissotto before, I'm going to have to one day, aren' I?



Wednesday 21st of March 2018

It's kind of fun to make due with what is laying around sometimes. I love the creativity (and the food) that sometimes results.


Wednesday 14th of March 2018

I am a fan of mushroom risotto..and this is a lovely alternative.. I love the addition of peas to it..And I am sure saffron adds a tonn of flavor too!


Wednesday 21st of March 2018

Mushroom risotto is one of my favorites as well. This is right up there among my favorites though!

Sheila DelCharco

Tuesday 13th of March 2018

I totally get your "clean out the freezer" quest! I do that too! Thanks for linking up at the Blended Blog!


Wednesday 21st of March 2018

It's a must a few times a year. We successfully made it through the deep freezer, so now it's time to load it up again! ;-)

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