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Shrimp Risotto with Sweet Peas and Goat Cheese

Posted Oct 12 2011 12:00am

Thin girls eat pasta too! God bless carbohydrates.

After work, I met Amanda and Mariah at the gym for Body Attack. It was Mariah’s first time taking the class and she did so well. She handled it so much better than I did at my first class. I was just an embarrassment to society. She really liked the workout and said that it pushed her much more than if she had worked out alone. I completely agree – all the Les Mills classes provide such an energy surge.

Even though I live about 2 minutes from the gym, I couldn’t get home faster. I had already planned to make risotto for dinner, and knowing how long it can take, I zoomed across the street faster than Jimmie Johnson. Babe!!

Did you guys know that I’ve been to a Nascar race? Ridiculous. I redeemed myself by wearing J. Crew head to toe.

Back on today’s topic: risotto. It may be a laborious task, but the end product is well worth it. Plus, it’s a bicep workout! Bis for the guys…am I right?

Shrimp Risotto with Sweet Peas and Goat Cheese, serves 4



  • 1 lb. large shrimp, peeled and deveined
  • 2 tbsp. extra-virgin olive oil, divided
  • 1/2 tsp. salt
  • 1/4 tsp. freshly ground pepper
  • 1/2 sweet onion, chopped
  • 1 cup Arborio rice
  • 1/2 cup dry white wine
  • 4 cups chicken fat-free, low-sodium chicken broth
  • 1 cup fresh sweet peas
  • juice of 1 lemon
  • 2 oz. goat cheese


  1. Heat 1 tablespoon of oil in a large nonstick skillet over medium-high heat. Add shrimp to pan and sprinkle with salt and pepper. Cook 1 minute, remove from pan, and set aside.
  2. In a large pan, heat olive oil over medium heat. Add onion and cook for 5 minutes. Add garlic and cook for 1 minute. Add rice; cook 1 minute, stirring constantly. Add wine and cook until nearly absorbed, stirring constantly.
  3. Add broth, 1/2 cup at a time, stirring constantly for 5 minutes or until liquid is nearly absorbed before adding the next. When adding the final 1/2 cup of broth, add shrimp, peas, lemon juice, and goat cheese. Serve immediately.


With a glass of white wine, this was the perfect reward after my calorie-torching workout. Risotto is creamy and nutty. The peas add a light sweetness to the dish while the goat cheese lends a savory flavor. It’s comforting, satisfying, and worth all the stirring!

For another delicious recipe, see my Shrimp, Spinach, and Goat Cheese Risotto .

Have you made risotto?

What are you favorite risotto ingredients?

Side note: This Friday, O’Brion’s Pub & Grille of James Island is hosting a Breast Cancer Benefit for Integrative Cancer Care . Charleston Pickle Company is donating a ton of pickles for *free* fried pickles for all attending and 3 canisters of pickles to be raffled off! There will be a pasta buffet for $8 as well as drink specials and live music. Support the boobies!

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