Save Recipe Print
Shrimp and Tomato Risotto
Total:
45 min
Prep:
15 min
Cook:
30 min
Yield:
6 servings
Level:
Intermediate
Total:
45 min
Prep:
15 min
Cook:
30 min
Yield:
6 servings
Level:
Intermediate

Ingredients

Shrimp Cream:
Risotto:
Shrimp Stock:

Directions

Special equipment: food processor

Risotto:

For the shrimp cream: Heat the olive oil in a pan over medium heat and saute the shrimp until just opaque, about 2 minutes. In a food processor, puree the shrimp, heavy cream, and tomatoes until smooth. 

For the risotto: In a small pot bring the shrimp stock to a boil over high heat. Reduce the heat and keep warm. 

Heat 2 tablespoons unsalted butter in a heavy bottomed saucepan over medium heat, add the shallots and saute until soft. Add the arborio rice and stir until it is coated with butter, about 1 to 2 minutes. Turn the heat to high and add the white wine, stir until most of the wine has been absorbed by the rice. Season with the salt and pepper. Add the hot stock 1/2 cup at a time, stirring constantly, after each addition, until the liquid is absorbed. Continue adding the stock and stirring to release the starch from the rice. Begin to check the rice for doneness after 18 minutes, it should be al dente. 

Add the shrimp cream mixture and continue to cook for 2 to 3 minutes. Remove from the heat and stir in the remaining butter, basil, parsley, and Parmesan. Adjust the seasoning. 

In a large skillet over medium heat saute the garlic and remaining shrimp in olive oil for 1 to 2 minutes. Serve the shrimp on top of the risotto and sprinkle with the parsley. 

Shrimp Stock:

In a large stock pot over high heat, saute the shrimp shells until bright pink. Add the leeks, carrots, onions, shallots, garlic, and thyme and cook until soft and golden. Pour in the white wine and reduce by half. Add the cold water and bring to a boil. Skim any foam or impurities from the surface. Simmer over medium heat for 30 minutes. 

Yield: 14 cups 

Preparation Time: 10 minutes 

Cooking Time: 30 minutes 

Cook's Note

*To accumulate shrimp shells just keep adding shrimp peels to a freezer bag stored in the freezer until you have the required amount to make stock.

Trending Videos 6 Videos

More Food Network

Whole Lemon Bars 01:36

This lazy cook's version of a lemon bar is simple and delicious.

IDEAS YOU'LL LOVE

Best Tomato Soup Ever

Recipe courtesy of Ree Drummond

Roasted Tomato Basil Soup

Recipe courtesy of Ina Garten

Easy Parmesan "Risotto"

Recipe courtesy of Ina Garten

Shrimp with Garlic Sauce

Recipe courtesy of Brian Boitano

Slow-Cooker Asparagus-Barley Risotto

Recipe courtesy of Food Network Kitchen

Shrimp Jambalaya

Recipe courtesy of Food Network Kitchen

Punjabi-Style Masala Shrimp

Recipe courtesy of Geetika Khanna

Shrimp Risotto

Recipe courtesy of Kenneth Johnson

Shrimp Risotto

Recipe courtesy of Katie Workman

Browse Reviews By Keyword

          Dig In

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.