Shrimp and Tomato Risotto
Recipe courtesy The Cookworks
Show: Cookworks
Rate This RecipeRead users' reviews (16)
- Recipe categories: Rice, Shellfish, Shrimp, Dairy, Cheese, Vegetables, Shallot, Carrot,
- recipe
- ratings & reviews(16)
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Average Rating:
Total Reviews: 16
Showing 1-10 of 16
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By foodie9298
on April 05, 2011
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Very Yummy! My Fiance and I LOVED it! I am Italian so I am use to making risotto, but I wanted to spice. This was a nice change. Instead of pureeing the shrimp and tomatoes, I chopped the shrimp separately and then added the tomatoes and heavy cream together. Then at the end added the chopped shrimp, tomato, and heavy cream mixture. So good. Wish it was a little spicy tho. But very flavorful!! I will definitely do it again. So easy and sooooo goood!
By cfirpo99_11710654
hallandale beac...
on November 19, 2010
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It was very good, except the salt measurement has to be wrong, too much stock and tomato sauce. If you scale these back to taste it will be great.
By corinne.ceravon...
West Dennis, MA
on August 18, 2007
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It was ok
By m_bogue_8075862
fort worth, TX
on August 15, 2007
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This sounded good when I saw it, but it came out even better than I could have anticipated. My girlfriend and I couldn't believe we created something that tasted so good and was so easy to make.
By scottycalder_79...
SLC, UT
on July 03, 2007
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I am a salt lover and I agree with the person above that mentioned a possible typo in the salt measurement. We would probably start with 1 tsp and season to taste from there (if that isn't already too much!next time. We had to stop dinner and cook up more plain rice to mix in because we just couldn't eat it. Besides that the recipe is good. We will probably use more basil next time as well.
By paulcowan70_7792987
Overland Park, KS
on May 28, 2007
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My wife and I made this recipe but decided to forego the shrimp stock and used low sodium chicken stock instead. We just thought that the shrimp/fish stock would be a little too much.
It turned out great and we plan on making it again for a dinner party soon.
By annedavies_7148270
Vacaville, CA
on January 31, 2007
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There was so much salt that the finished product was inedible. Perhaps there was a misprint, and the salt should have been 1/4 teaspoon and not 4 teaspoons
By elanget_6306450
Cape Elizabeth, ME
on December 26, 2006
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I followed this recipe exactly and I was delighted by the rich and creamy taste of the outcome. However, I found that the recipe for the fish stock was a bit overkill. It took a very long time fish out all of the shrimp shells. My family loved the end dish and I felt that the work paid off.
By msvlaxn_5666628
Manassas, VA
on July 15, 2006
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Will prepare this dish over & over again. Wonderful taste!
By cedesgirl121_51...
Arlington, VA
on March 12, 2006
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This one took a lot of effort and attention and the end result wasn't really worth it. It actually tasted a lot better re-heated for lunch. It just didn't have a lot of pizzaz in the flavor department.