Risotto With Shrimp, Tomatoes & Sun-Dried Tomatoes

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Servings: 8 Difficulty: Advanced
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Creamy Arborio rice simmered with fresh tomatoes and topped with garlic shrimp
Risotto With Shrimp~ Tomatoes & Sun-Dried T recipe image
Risotto With Shrimp~ Tomatoes & Sun-Dried T recipe image
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Risotto With Shrimp, Tomatoes & Sun-Dried Tomatoes

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 8 Calories: 706.0

Description

This elegant yet comforting risotto combines the earthy richness of Arborio rice with the bright acidity of fresh tomatoes and the savory depth of sun-dried tomato pesto. The dish is elevated by a topping of succulent shrimp, sautéed in garlic and white wine, then finished with fresh basil and parsley. The creamy texture of the risotto contrasts beautifully with the tender seafood, creating a balanced and satisfying meal. Perfect for a special weeknight dinner or a romantic evening at home, this recipe brings restaurant-quality Italian flavors to your kitchen.

Ingredients

Directions

  1. Bring a pan of water to a boil. Add the whole tomatoes and cook for 1 minute. Drain and rinse briefly with cold water. Peel, seed, and coarsely chop the tomatoes.
  2. In a saucepan, combine the chicken broth and water. Heat over low heat and keep warm throughout the cooking process.
  3. In a large skillet or pot, preferably nonstick, heat the butter and 1 tablespoon of olive oil over medium heat.
  4. Add the finely chopped onion and 1 minced clove of garlic. Sauté for 5 minutes until softened.
  5. Stir in the chopped tomatoes and cook for 5 minutes, until they begin to break down and soften.
  6. Add the Arborio rice to the skillet. Stir constantly for 2 minutes to toast the rice slightly.
  7. Begin adding the warm broth mixture, about one ladleful at a time. Stir frequently and wait until the liquid is mostly absorbed before adding the next ladleful.
  8. Continue cooking and stirring for about 35 minutes, or until the rice is creamy but still has a slight bite (al dente).
  9. During the last 10 minutes of cooking, stir the tomato pesto into the risotto.
  10. While the risotto is finishing, heat 1 tablespoon of olive oil in a separate skillet over medium heat.
  11. Add the second minced clove of garlic and cook for 30 seconds until fragrant.
  12. Add the shrimp and cook until pink, curled, and cooked through. Remove the shrimp with a slotted spoon and set aside on a plate.
  13. Pour the dry white wine into the shrimp pan. Boil until reduced and thickened to about 2 tablespoons.
  14. Return the shrimp to the pan, stirring to coat them in the wine reduction. Stir in the chopped parsley, slivered basil, 1/8 teaspoon salt, and pepper to taste.
  15. Spoon the shrimp mixture over the risotto and serve immediately.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 706.0kcal
% Daily Value *
Total Fat 39.1g61%
Saturated Fat 12.3g62%
Cholesterol 229.7mg77%
Sodium 256.8mg11%
Total Carbohydrate 9.9g4%
Dietary Fiber 2.9g12%
Sugars 6.4g
Protein 67.0g134%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: risotto, shrimp, italian, tomatoes, seafood, arborio, pesto, garlic, onion, basil, parsley, wine, creamy, dinner, main course, rice, sun-dried tomatoes, garlic shrimp, white wine, comfort food
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