Go Back
+ servings
Pea and Parmesan Risotto with Shrimp Caprese Salad #SadDeskLunch

Pea and Parmesan Risotto with Shrimp Caprese Salad

Rev up your sad lunch and make my recipe for Pea and Parmesan Risotto with Shrimp Caprese Salad.
0 from 0 votes
Print Pin
Course: Lunch, Salad
Cuisine: American
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 1 hour 5 minutes
Servings: 4 servings


Pea and Parmesan Risotto

  • 1 tbsp olive oil
  • ½ onion diced
  • 1 tablespoon minced garlic
  • ½ cup white wine
  • 1 cup arborio rice
  • 1 teaspoon Italian seasoning
  • Salt and pepper to taste
  • 4 cups hot chicken broth
  • ½ cup frozen green peas
  • ½ cup grated Parmesan cheese + more for topping

Shrimp Caprese Salad

  • 1 cup thawed shrimp for salad
  • 1 cup mini mozzarella pearls
  • 1 cup heirloom tomatoes sliced in half
  • 1 tablespoon olive oil
  • ¼ cup basil chifonade
  • salt and pepper to taste


Pea and Parmesan risotto

  • In a large saucepan, add the olive oil, onion and garlic. Sauté over medium-high heat until the onion is soft (about 5 minutes). Add the arborio rice and sauté for 2 minutes, constantly stirring and slightly toasting.
  • Add wine and stir constantly until absorbed. Begin adding hot broth, one cup at a time, stirring after each cup of broth is poured in. Cook for 20 minutes until the risotto is tender and creaky. Add in the green peas. Stir and cook 5 additional minutes. Remove from the heat and stir in the heavy cream and Parmesan. Stir well and divide evenly.

Shrimp Caprese Salad

  • In a large bowl combine the thawed shrimp, mini mozzarella pearls, sliced heirloom tomatoes, olive oil, fresh basil and salt and pepper. Toss well and serve immediately or refrigerate up to 1 day.
Tried this Recipe? Tag me Today!Mention @KatieJasiewicz or tag #katiescucina!