We've dreamed up well over a dozen versions of risotto in our test kitchen, and we're just getting warmed up! And warmed up is exactly what you'll be when you sit down to this risotto. Creamy, al dente pearls of rice simmered in a flavorful broth with sun-dried tomatoes and Parmesan cheese are all you need to knock the chill off and enjoy some classic Italian comfort. Tender shrimp and colorful spring peas throughout this low-cal meal are a treat for your eyes and your stomach.
Once boiling, reduce water to a very low simmer and reserve for making risotto. While water simmers, trim and thinly slice green onions on an angle. Coarsely chop sun-dried tomatoes. Rinse shrimp, pat dry, and season both sides with ¼ tsp. salt and ¼ tsp. pepper.
Sear the Shrimp
Heat a medium non-stick pan over medium-high heat. Add 1 Tbsp. olive oil and shrimp to hot pan and cook until seared on both sides, 1-2 minutes per side. Remove shrimp to a bowl or plate. Shrimp will finish cooking in a later step.
Begin the Risotto
Place a medium pot over medium-high heat. Add 2 tsp. olive oil, Arborio rice, green onions (reserve a bit for garnish), and ¼ tsp. salt to hot pot and cook, stirring constantly, until rice is slightly toasted, 2-3 minutes. Add white cooking wine and cook, stirring occasionally, until reduced by half, 1-3 minutes.
Continue the Risotto
Add 3 cups reserved warm water (reserve remaining for adjusting consistency of risotto), bring to a boil, and reduce to a strong simmer (small bubbles on surface of rice). Cover tightly and cook undisturbed until most water is absorbed, 15 minutes.
Finish the Risotto
Uncover, bring heat to medium-high, and add sun-dried tomatoes and peas. Cook, stirring constantly, until risotto has a porridge-like consistency, 2-3 minutes. Add butter and Parmesan. Add ¼ cup warm water if needed for a smooth and creamy consistency. Cook, stirring constantly, until rice is al dente, 2-3 minutes. Remove from burner, taste, and season with salt and pepper if desired. Push shrimp into rice, cover, and let heat finish cooking shrimp until they reach a minimum internal temperature of 145 degrees, 4-6 minutes.
Plate the Dish
Spoon risotto onto a plate and garnish with reserved green onions.