Basil and Green Pea Risotto with Shrimp

To be honest, I don't really have much to say about this recipe besides whenever I think of risotto, I literally say in my head "FUCK YA! GET SOME".

I used to be intimated by making risotto, but trust me when I say it really isn't something that you should steer away from if you're a little nervous about the skill level required to prepare. Just follow the recipes, remember to stir, add broth one cup at a time, and you'll make a really tasty dish.

Simply put, risotto is delicious. So that is why I knew that I needed to add a risotto recipe to the blog. If you don't think risotto is delicious, there's a good chance that you suck.

This recipe is naturally gluten and dairy free, super creamy and rich, full of flavour, and packed fiber and antioxidants. You're seriously going to love it.


6 C High Vibe Health Chicken Bone Broth
2 tbsp olive oil
1 onion, small dice
6 garlic cloves, minced and divided in half
1 tsp mineral salt
1 1/2 C aborio rice
1/2 C dry white wine
1 lb uncooked shrimp (I used 50-70shrimp/lb) * see recipe note
2 large handfuls of spinach
1 C frozen green peas
1/4 C fresh basil, chiffonade
1 1/2 - 2 tbsp lemon juice
2 tbsp butter (can use olive oil if dairy free is needed)
1/8-1/4 tsp chili flakes

*50-70 shrimp/lb is simply how many counts of shrimp there are per pound, which indicate the size. 
If you prefer jumbo shrimp, I would buy 21-25 shrimp/lb or 16-20 shrimp/lb. 
I recommend to buy shrimp with the tail off to make your life easier, but if you have shrimp with tails on, just pick them off after they're cooked.


Bring chicken broth to a simmer in a medium sized saucepan. Add shrimp, turn off heat and cover for 3-5 minutes, or until the shrimp is pink and firm to touch. Using a slotted spoon, remove shrimp and transfer to a small bowl. Turn the heat back on and bring the broth back to a low simmer. Place shrimp in fridge. 

In a large saucepan, heat olive oil over medium-high heat. Add onions and sweat for 5 minutes. Add salt and half of the minced garlic to the pan and store for 1-2 more minutes. Add aborio rice and stir until the rice begins to look translucent. Deglaze pan with white wine, stir, then wait for the wine to be absorbed (about 2 minutes). Add 1 C of the chicken broth to the saucepan at a time (either using a ladle or measuring cup). Stir, simmer until all broth is absorbed, then repeat. Continue to do this until all the broth is gone and the risotto is just tender. Remember to stir the risotto frequently to ensure even cooking (scraping all sides and walls of the saucepan) and allow almost all the broth to be absorbed before adding more. This process should take about 25 minutes. 

After 15 minutes, heat a large frying pan over medium-high heat and melt butter. Once the butter starts to gently bubble, add cooked shrimp, garlic, chili flakes and a hefty pinch of salt. Cook for 5 minutes or until shrimp is seared. 

While the shrimp is cooking, add the lemon juice, spinach, peas and basil to the risotto. Stir until spinach is wilted and peas are warm. Adjust seasoning if required.

Chefs choice to add the shrimp into the risotto and serve, or to serve the risotto with the seared shrimp on top. Whichever you choose, enjoy! Garnish with fresh basil or parmesan.


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