Tomato-Shrimp Risotto Recipe

Name: Tomato-Shrimp Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. chopped onion; 1 tbsp. olive oil; 2 1/2 tbsp. butter; 1 1/2 c. risotto rice; 1/2 c. white wine; 1 can diced tomatoes; 4 c. hot chicken stock; 1 lb. large shrimp; 1 1/2 c. frozen green peas; 1 c. grated Parmesan cheese; salt; Pepper

Servings: persons

1 c. chopped onion
1 tbsp. olive oil
2 1/2 tbsp. butter
1 1/2 c. risotto rice
1/2 c. white wine
1 can diced tomatoes
4 c. hot chicken stock
1 lb. large shrimp
1 1/2 c. frozen green peas
1 c. grated Parmesan cheese
salt
Pepper

1
In a large saucepan, saute onion in olive oil and 1 tablespoon butter over medium-high heat 4 minutes.
2
Add the rice, stir 1 minute, then add white wine and cook until absorbed.
3
Stir in tomatoes and 3 cups chicken stock.
4
Bring to a boil, reduce heat to low, cover, and simmer 10 minutes, stirring once.
5
Stir in shrimp, peas, and 1 more cup hot chicken stock.
6
Cover and simmer, stirring twice, until rice is al dente and shrimp cooked through, 10 minutes.
7
Remove from heat.
8
Stir in 1 1/2 tablespoons butter, Parmesan cheese, and salt and pepper to taste.

1302

kcal

Calories

Fat

Carbs

137

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 c. chopped onion, 1 tbsp. olive oil, 2 1/2 tbsp. butter, 1 1/2 c. risotto rice, and more.

Yes, Tomato-Shrimp Risotto falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tomato-Shrimp Risotto

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