---
title: "Shrimp, Pea & Zucchini Risotto"
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/shrimp-pea-and-zucchini-risotto-6961293cb2a0b177eea137b0
prep time: 20 minutes
cook time: 30 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: "Some prefer creamier risottos; consider adjusting liquid or cooking time for desired consistency."
nutrition:
  calories: 780
  protein: 32
  fat: 33
  saturated fat: 17
  carbohydrates: 83
  sugar: 10
  fiber: 6
  cholesterol: 290
  sodium: 1320
  trans fat: 1
  potassium: 810
  calcium: 190
  iron: 2.7
image: "https://images.recipes.furrysalamander.com/Risotto%20Recipes/shrimp-pea-zucchini-risotto.avif"
---
Remove @sausage{} from casing if necessary; discard casing. Heat a drizzle of @olive oil{1%tsp} in a #large pan{} over medium-high heat. Add ???? Wait we need "Add sausage" but we already mentioned @sausage; use plain "Add sausage" (maybe "the sausage"). Need rephrase:

Remove @sausage{} from casing if necessary; discard the casing. Heat a large drizzle of @olive oil{1%tsp} in a #large pan{}. Add sausage and cook, breaking up meat into pieces, until browned and cooked through, 5-7 minutes. Turn off heat; using a slotted spoon, transfer sausage to a paper-towel-lined plate, keeping as much oil in the pan as possible.

Meanwhile, wash and dry produce. Halve, peel, and mince @shallot{2%unit}. Trim @zucchini{2%unit}; grate on the largest holes of a box grater. Zest and quarter @lemon{1}. In a #medium pot, combine @water{4%cups} (7 cups for 4 servings) and @chicken stock concentrate{4%unit}; bring to a boil, then reduce to a low simmer. You'll use the simmering stock in step 4.

Melt @butter{7%tbsp}(divided) in a pan used for sausage over medium heat. Add shallot and zucchini; season with @salt{1%tsp} and @black pepper{1%tsp}. Cook, stirring, until softened, 2-3 minutes.

Add @arborio rice{1.5%cup} and 1 cup simmering stock to pan with shallot and zucchini; stir until liquid has mostly absorbed. Repeat with remaining stock, adding 1/2 cup at a time and stirring until liquid has mostly absorbed, until rice is al dente and mixture is creamy, 25-30 minutes. TIP: Depending on the size of your pan, you may need a little more or a little less liquid.

Once risotto is done, stir in sausage, @peas{8%oz}, half the @Parmesan cheese{6%tbsp}, 2 tbsp butter (3 tbsp for 4 servings), and a squeeze of lemon juice to taste. Season generously with salt and pepper.

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