shrimp risotto with peas

My life is crazy. Let me just put that out there. Since I finished medical school almost ten years ago, I have worked full time (and sometimes way more than full time). Almost 6-1/2 years ago, my daughter was born. And then three years after that, my son was born. And I still work full time, because I love what I do. My husband works a lot, too, because he loves what he does. My daughter is in kindergarten, and my son is in preschool. Both kids just started swim practice – this week, in fact – and that activity now takes up a good hour in the evening twice a week.


So, my point? It’s really hard to make time to cook. Really, really hard. I have found some tools that help me survive these crazy work weeks. One of them is my husband, who shares in all the household and parenting responsibilities equally — but you can’t have him. A couple of other tools that I rely on are my slow cooker – an ancient appliance that was a hand-me-down from my mother-in-law and looks like it might be straight out of the 1960s – and my electric pressure cooker, a Cuisinart.

Earlier this week, during one of those usual crazy days, I decided to utilize my pressure cooker to make a risotto. It’s so simple and straightforward, and I can have a risotto prepped in no time. Thankfully, I like risotto. The pressure cooker is good for other things too, but the fact that I could make risotto in the pressure cooker was a bit of a surprise for me. Hence, this post.



As I mentioned in my last post, we have this great little fish market in my neighborhood. I stopped by on the way home from work and picked up some fresh St. Augustine shrimp. Everything else I had on hand. Turned out to be a perfect – and quick – weeknight meal, with plenty of leftovers for the next night.


For the wine for this meal (both for cooking and for drinking), I opened a 2005 Franciscan Chardonnay from Napa. This chardonnay is a lighter, crisper style than one might think of in a traditional chardonnay. It worked well with this dish, but I probably would have preferred a sauvignon blanc or a riesling given the hint of spiciness in the shrimp from the crushed red pepper.

franciscan chardonnay

Shrimp Risotto with Peas

These directions are for using an electric pressure cooker. You can always use your traditional risotto recipe if you don't have a pressure cooker.


Ingredients for Shrimp

2 tablespoons butter
1 clove garlic, minced
1/4 teaspoon dried crushed red pepper
3/4 pound shrimp
1/2 cup dry white wine

Ingredients for Risotto

1 tablespoon olive oil
1 tablespoon butter
1 clove garlic, minced
1/2 to 3/4 cup finely chopped onion or shallot
2 cups arborio rice
1/2 cup dry white wine
1 teaspoon kosher salt
5 cups low-sodium chicken stock
1 cup frozen peas


In a skillet over medium heat, melt 2 tablespoons butter. Add garlic and crushed red pepper. Add shrimp and saute for 2-3 minutes or until shrimp begin to turn pink. Add 1/2 cup white wine and simmer until shrimp are done, another 2-3 minutes. Remove shrimp with slotted spoon and set aside. Pour cooking liquid into bowl and reserve.

In the pressure cooker, place 1 tablespoon oil, 1 tablespoon butter and the chopped onion or shallot, and saute for 2 or 3 minutes until the onion/shallot is translucent. Add the garlic and saute for another minute. Add in the arborio rice and cook, stirring frequently, until the rice is opaque (about 3-4 minutes). Add the wine and salt and cook for another 2-3 minutes or until the liquid has been absorbed. Add 4-1/2 cups chicken stock, stir, and set the pressure cooker to high pressure and cook for 6 minutes. When the 6 minutes is up, use the quick release to release the steam in the pressure cooker. Open the lid carefully.

To risotto, add in 1/4 cup of reserved shrimp cooking liquid and the last 1/2 cup of the chicken stock. Stir until absorbed. Add in the shrimp and peas. Serve immediately.

Adapted from Bon Appetit


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11 Responses to “shrimp risotto with peas”

  1. 1

    Lovely looking risotto. Never thought you could do this in a pressure cooker – I’ve actually tried it in a slow cooker and it came out pretty good. Love the colours and flavours in this!

  2. 2
    trissalicious — March 19, 2010 @ 5:36 am

    Wow! You are superwoman – you manage to juggle all of those things and still maintain a blog and make really yummy food!

    • 2.1
      merrygourmet — March 19, 2010 @ 8:19 am

      I may just be overambitious. Or crazy. Or need medication. 🙂

  3. 3
    Mardi@eatlivetravelwrite — March 19, 2010 @ 5:26 pm

    What a beautiful recipe! I love all these flavours and it is very spring like!

  4. 4
    James — March 21, 2010 @ 4:10 pm

    Wow, this looks so delicious. Bookmarking this one for sure.

  5. 5
    Stephanie — March 23, 2010 @ 6:44 am

    Your Twitter updates crack me up — You sound like a very busy woman! Thanks for the risotto recipe — I bought a box of arborio rice at Trader Joes and it’s been sitting in my pantry waiting for the right recipe to come along. I think this is it!

    • 5.1
      merrygourmet — March 23, 2010 @ 7:17 am

      I love risotto – it’s such a great meal. I always keep a box of arborio rice on hand since I never know when the craving for risotto will hit. Hope you enjoy!

  6. 6
    Monica — April 14, 2010 @ 12:19 pm

    My kids and husband all loved this recipe when I tried it out last night. I used a riesling like you suggested (partly because I really like drinking a riesling!). I did make one little change. I did not have any dried red pepper flakes, so I used a dash of cayenne. Just enough for a hint –not too much that the kids noticed. Yummy, yummy:)

  7. Pingback: Meal Plan: Simple Recipes to Help You Cook from the Pantry | Mom it Forward

  8. 7
    Bliss — March 15, 2017 @ 8:09 pm

    Just got done making and eating this dish, my whole famiky loved it.

  9. 8
    Lisa — December 23, 2019 @ 7:15 pm

    6 min is not long enough I had to double the time

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