---
title: Shrimp, Pea & Zucchini Risotto
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/shrimp-pea-and-zucchini-risotto-6961293cb2a0b177eea137b0
servings: 2
prep_time: 15 minutes
cook_time: 35 minutes
time_required: 50 minutes
difficulty: Medium
allergens: [Shellfish, Milk]
tags: [Easy Prep, Protein Smart]
rating: 4.5
rating_count: 31
source_chef: Recipe Development Team
review_highlights:
  - theme: Flavor
    text: Fresh and bright, this risotto shines with a creamy texture and delicious taste.
  - theme: Ease of prep
    text: Consider adjusting liquid or cooking time for desired consistency.
image: "https://images.recipes.furrysalamander.com/shrimp-pea-zucchini-risotto.avif"
---
Thaw shrimp if frozen and pat dry. Wash and dry all produce.

Heat a #large pan{} over medium heat. Add @olive oil{1%tbsp} and @shallot{1}; season with @salt{1%tsp} and @black pepper{½%tsp}. Cook, stirring, until softened ~{2%minutes}.

In a #medium pot{}, dissolve @chicken stock concentrate{1%unit} in 4 cups water and bring to a simmer. Add @arborio rice{1%cup} and 1 cup simmering stock to pan; stir until liquid has mostly absorbed. Repeat with remaining stock—adding ½ cup at a time and stirring until liquid has mostly absorbed—until rice is al dente and mixture is creamy ~{25%minutes}.

Once risotto is done, stir in @shrimp{10%oz}, @peas{1%cup}, @zucchini{1}, half the @parmesan cheese{2%tbsp}, and 2 tbsp of the @butter{4%tbsp}. Add a squeeze of lemon juice from the @lemon{1} to taste. Season generously with salt and pepper.

Divide risotto between bowls. Top with lemon zest and remaining parmesan. Serve with any remaining lemon wedges on the side.