Creamy Shrimp Tomato Risotto

Friday, July 22, 2016
This Creamy Shrimp Tomato Risotto is packed with creamy herb and garlic tomato flavors.

Topped with some fresh basil and grated cheese is makes the perfect light summer weeknight meal that's all in one pan.

This tomato-based creamy risotto has herbs, spices, and a few vegetables chopped to give this its unique flavors.

During the summer we love this light meal, and of course, if you're not a seafood lover feel free to use any other meat you prefer, steak, lamb, chicken, or even another seafood that will work.

This cream sauce is very basic using cream cheese, tomato puree, tomato paste, and chicken broth, so it's very versatile.

Scroll down to the bottom and there is a printable recipe card with the exact measurements needed.


shrimp topped tomato arborio rice





rice and tomato risotto recipe


Arborio Rice



Risotto can be tricky if you don't watch it, overcooked risotto is the worse mishap so make sure you make this dish al dente unless you like it mushy like oatmeal.


The rice is very delicate when absorbing liquids but takes a little time to cook however once it reaches an al dente stage, it's done overcooking the rice will make a paste.


Be very careful and be that cook that tastes as you go, not just follow the recipe to a T it has to be checked frequently to ensure the rice is perfect.


this is the start of making risotto


Tips


  • Always saute the risotto and toast it with garlic before making risotto to flavor the grain for just a few minutes
  • Do not overcook the rice, it should be a little on the al dente side or will turn to mush
  • We like to add wine but try a dry Marsala sometime instead of white wine
  • Season the rice with salt and pepper to taste at the end
  • Any sauteed vegetables can be used, these are the flavors we prefer in this recipe 
  • Cooked meats instead of seafood can be added to the risotto 
  • Use leftover by adding 1 egg, and enough breadcrumb to form a ball usually 3 tablespoons to a cup then roll, and fry in oil  until golden brown or bake sprayed with cooking oil at 400 degrees until browned
  • Only use arborio rice
  • Use only freshly grated cheese off a block for this recipe


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Serving Ideas



As I said before this rice dish is versatile and can be adapted easily to make a whole meal.


If you're a fan of seafood topping the risotto with cooked seafood is a gourmet-style meal and if you're a meat-lover try grilling a steak filet.



Also, for nuts allergies try substituting roasted pumpkin seeds when adding nuts and if you're vegetarian, try topping the risotto with sauteed broccoli rabe, cauliflower steaks, or sauteed spinach leaves.



Hope you enjoy this recipe, we love risotto and again it's a whole easy meal you make in one pan!



Creamy Shrimp Tomato Risotto

Creamy Shrimp Tomato Risotto

Yield: 6
Author: Claudia Lamascolo
Prep time: 15 MinCook time: 35 MinTotal time: 50 Min
Creamy sauce with arborio rice topped with shrimp and sliced tomatoes.

Ingredients

  • 1 pound of cleaned peeled and deveined shrimp
  • 1 teaspoon each of seasoning: black pepper, sweet paprika, garlic powder, dried thyme
  • 4 tablespoons of extra virgin olive oil
  • 1 half of a cleaned seeded bell pepper chopped
  • 1 stalk finely minced chopped fennel or celery
  • 1 tablespoons butter
  • 2 cups arborio rice
  • 3 oz cream cheese with 1 teaspoon granulated garlic and 1 tablespoon Italian herb medley or oregano, basil, and parsley
  • 4 cloves of minced garlic cloves
  • 1/2 cup dry white wine
  • 2 sliced plum tomatoes
  • 1/2 cup fresh pureed plum tomatoes
  • 2 tablespoons tomato paste
  • 4-6 cups warm chicken broth
  • 6 fresh basil leaves
  • 1/4 cup Pecorino Romano grated cheese

Instructions

  1. Prepare all the vegetable chopping and add to a bowl.
  2. Clean the shrimp set aside.
  3. Slice the tomatoes, and set them aside.
  4. Place the cream cheese in a bowl add the garlic and herbs stirring to combine and set aside.
  5. Add shrimp to a bowl with 1 tablespoon of extra virgin olive oil with the seasoning/ spices.
  6. Stir to combine and set aside for 20 minutes.
  7. In a medium fry pan add the olive oil and butter.
  8. Stir fry the shrimp in the oil/butter for around 1 minute on each side.
  9. Place in a bowl and set aside and keep warm.
  10. In that same pan add all the chopped vegetables (except sliced tomatoes) and stir fry for 2 minutes.
  11. Pour in the rice and cook, stir fry until it's toasted about 2 minutes.
  12. Add white wine and simmer for 2 more minutes.
  13. Pour in 1 cup of chicken broth, boil and stir until it evaporates to half.
  14. Add around 4 more cups of broth and simmer the rice until it is al dente, about 15 minutes.
  15. You may need more broth for this rice if it's is cooked to your preference.
  16. When rice is cooked add the puréed tomatoes and tomato paste, and simmer for 4 to 5 more minutes.
  17. .You may need a little more broth at this point so is slowly loosely.
  18. .Add the cream cheese, basil
  19. Season with salt and black pepper to taste if needed.
  20. Add the warmed shrimp on top of the risotto with sliced tomatoes, garnish with grated cheese, and fresh basil leaves on top.

Notes

Tips


  • Always saute the risotto and toast it with garlic before making risotto to flavor the grain for just a few minutes
  • Do not overcook the rice, it should be a little on the al dente side or will turn to mush
  • We like to add wine but try a dry Marsala sometime instead of white wine
  • Season the rice with salt and pepper to taste at the end
  • Any sauteed vegetable can be used, these are the flavors we prefer in this recipe 
  • Cooked meats instead of seafood can be added to the risotto 
  • Use leftover by adding 1 egg, and enough breadcrumb to form a ball usually 3 tablespoons to a cup then roll, and fry in oil until golden brown or bake sprayed with cooking oil at 400 degrees until browned
  • Only use arborio rice
  • Use only freshly grated cheese off a block for this recipe


Nutrition Facts

Calories

499.8

Fat (grams)

17.42

Sat. Fat (grams)

5.57

Carbs (grams)

59.38

Fiber (grams)

3.05

Net carbs

56.35

Sugar (grams)

4.12

Protein (grams)

22.6

Sodium (milligrams)

923.17

Cholesterol (grams)

144.97
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rice and tomato risotto recipe