Shrimp Risotto

Ingredients (for 4 people)

  • 2 cups of arborio rice
  • 1 pound raw shrimp
  • 8 cups of shrimp broth
  • 1 small chopped onion
  • 1 cube of shrimp, optional
  • 3 garlic cloves
  • 1 ½ teaspoons bijol seasoning
  • 2 tablespoons of olive oil
  • Lemon zest
  • 1 cup of sweet peas (sweet peas)
  • ½ bell pepper, cut into strips


Start by preparing the shrimp. Wash them and boil them in 8 cups water for just 2 minutes. Once cooked, remove the shrimp from the water and peel and clean them. Be sure to reserve the shells, which will be used to make the broth later. Remember, it’s important to cook the shrimp sparingly to avoid them becoming rubbery.

Add the shells and a cube to the boiling water to make the broth and let it simmer for approximately 15 minutes. Once done, strain the broth and keep it on the hot stove. While your broth simmers, you can start prepping the rice.

In a deep skillet, heat some olive oil and fry the onion and garlic until they’re tender and fragrant.

Mix in the bijol seasoning and then add the rice. Fry the rice for a few minutes until it’s coated and slightly toasted. Then, add a cup of broth and allow the rice to absorb the liquid. Keep adding more broth, about 1 cup to ½ a cup at a time, as the rice soaks up the liquid.

Once the rice is tender, uniform, and soft when eaten, it’s time to add the shrimp, lemon zest, bell pepper, and green peas. Mix everything together well and add the last ½ cup of broth.

Serve your delicious shrimp and rice dish immediately and sprinkle some Parmesan cheese on top if desired.

The rice will be slightly soupy and al dente (soft but with texture). This mouth-watering meal will be ready in just 30 minutes and will impress your guests!


All natural, no preservatives, chemical, antibiotic and hormone free. And with our commitment to freshness and quality, you can be sure that you’re getting the very best every time!

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