With the right ingredients, this simple shrimp and pea risotto is a breeze to make. Short grain rice is a key ingredient. I have several varieties of short grain rice in my pantry, as I frequently make both paella and risotto. While I used Arborio rice for this recipe, a there are many great options available in most grocery stores.

All risotto dishes contain a few key ingredients:

Chopped onions

Butter, for sweating the onions

Wine or Champagne, for an added layer of flavor

Stock, varies depending on your choice of risotto

Cheese

Arborio or Carnaroli rice

Salt and pepper, to taste.

Additionally, once you understand the key ingredients, if you follow a few simple guidelines, this bare bones version of risotto can be an accompaniment to many dishes.

Guidelines for a standard risotto using 1 cup of rice:

4 cups of stock, warmed

1/2 stick of butter

3/4 c wine

1 small onion or 2 small shallots

Now that you understand the basic principles of risotto, it will be easy to not only understand any recipe, but to improvise.

Below is my recipe for Risotto made with shrimp, puréed peas, and cava.

Risotto with Shrimp and Peas

Ingredients:

Preparation:

Step 1:

Add peas and 1/2 cup of the chicken stock to a blender and purée.

Step 2:

Heat 2 tablespoons of butter and 2 tablespoons of olive oil in a sauté pan, add in shrimp, and sauté for about 1 minute per side.

Remove the shrimp from the pan and set aside.

Step 3:

In a medium sized sauce pan (or risotto pan), melt 1/2 stick of butter.

Add in chopped onion and sauté slightly, until translucent, about 3 minutes.

Toss in minced garlic and continue to cook for 2-3 minutes.

Add rice, and cook, an additional 3 minutes until it starts to crackle.

Step 4:

Pour in cava and gently stir until the cava absorbs into the rice.

Start to add in stock, one ladle at a time, allowing the risotto to absorb the stock, before adding the next ladle.

Keep stirring the mixture while it absorbs the stock and to avoid sticking.

Add in salt and pepper to taste.

Step 5:

Add in pea purée and continue to stir and cook, while the rice absorb the flavor.

Continue to ladle in stock until it has all been absorbed into the rice. Taste for doneness. The rice should be al dente, but creamy.

Once you get to that creamy consistency, add in 1/2 of the Pecorino Romano cheese and mix.

Step 6:

Add the shrimp and keep stirring until warmed and serve.

Step 7:

Sprinkle with a drizzle of olive oil and some chopped fresh parsley.

This dish will serve 2-4, but I have to say, it is hard to stretch to a 4th person. My husband would argue that point. In his mind, it serves no more than two. We love the freshness of this risotto. The perfectly cooked shrimp, the slightly sweet pea purée, and the creamy texture, along with the effervescence of the cava, is the perfect marriage of flavors. Give it a shot and enjoy!!