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     Shrimp Risotto with Cherry Tomatoes and Peas Header

      Shrimp Risotto with Cherry Tomatoes and Peas
   Shrimp Risotto with Cherry Tomatoes and Peas Photo
Category: Fish
Servings: 4
Total time: 45 mins
Level: Intermediate
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An authentic Italian recipe from our kitchen to yours. Buon Appetito!


- 2 lbs medium or large shrimp, peeled, cleaned and deveined

- 2 cups long grain rice

- 1/2 cup olive oil, divided

- 1/4 cup onion, minced (1 tablespoon divided)

- 4 cloves garlic, minced

- 1 tablespoon parsley, minced

- 2 tablespoons celery, minced

- 3 1/2 cups water

- 1 cup white wine

- 1 cup peas

- 1 pint cherry tomatoes, rinsed

- Salt

- Crushed red pepper / Chili powder


1.  In a mixing bowl, add all ingredients and combine thoroughly to mix well.

2.  To ensure there is enough seasoning to your taste, take a small amount of your mixture and place it in a pan over medium heat. Cook thoroughly until the meat is browned and cooked through. Once cooked, remove the pan from the heat and let the meat cool. When cooled, taste the cooked sausage. If not seasoned to your liking, add more salt and pepper as necessary.

Directions for Stuffing Sausage

1.  If they are not already cleaned, peel, clean and devein the shrimp. Once the shrimp have been cleaned, rinse them thoroughly to remove any excess debris and set aside.




2.  Mince onion, garlic, celery and parsley.

3.  In the pan for the rice, heat 1/4 cup olive oil and 1 tablespoon of the minced onion on medium heat.

4.  In a separate pan, heat the other 1/4 cup olive oil, the rest of the minced onion, the garlic, and celery over medium heat.

5.  To the rice pan, when the onion begins to soften, add the rice and mix thoroughly. Sauté the rice, mixing continuously for 2 - 3 minutes. When the grains turn translucent and begin to crackle, add 3 1/2 cups of water, stir, cover the pan, reduce the heat and let simmer for 15 - 20 minutes, stirring occasionally, or until the liquid has been absorbed. If the rice still has a strong bite to it and all of the water has been absorbed, add another 1/2 cup of water and continue to simmer until the rice reaches an al dente consistency.

6.  To the other pan, sauté the vegetables until they begin to soften then add the white wine and let the mixture simmer covered for 3 -5 minutes or until the wine reduces by 1/4.

7.  When the wine has reduced, add the tomatoes and peas and stir. Continue to simmer covered for another 5 - 8 minutes.

8.  When the tomatoes have begun to soften, add the shrimp and parsley into the pan. If needed, add another 1/4 cup white wine or water to the pan; otherwise, let simmer, covered, for another 5 - 7 minutes. If you want a spicier dish, add hot pepper or 1/8 tsp of cayenne pepper at this point; also taste the sauce at this point to see if the dish needs any additional salt. Meanwhile, pour 1/2 of the cooked rice into a large serving bowl.

9.  When the shrimp have cooked through and the liquid in the pan has thickened slightly to a thin, light sauce, turn off the heat and spoon half of the shrimp mixture into the serving bowl with the rice and mix thoroughly. Add the rest of the rice and the rest of the shrimp mixture to the serving bowl and mix again thoroughly.

10.  Serve immediately. 


Even though they're cooking in separate pans, the rice and the shrimp mixture should be cooked simultaneously so that both elements are done at the same time. By adding the hot sauce from the shrimp to the hot, al dente rice, the sauce will be absorbed by the rice, enriching its flavor.