Shrimp Risotto

Total Time:
1 hr
10 min
50 min

4 servings

  • 2 tablespoons olive oil
  • 2 pounds jumbo shrimp
  • Salt and pepper
  • 1 shallot, chopped fine
  • 2 cloves garlic, chopped fine
  • 5 plum tomatoes, seeded and diced
  • 1 cup dry white wine
  • 2 tablespoons cold butter
  • 1/2 pound baby carrots, blanched
  • 1/2 pound haricots verts, blanched
  • 3 tablespoons olive oil
  • 1 onion, diced
  • 1 pound Arborio rice
  • 1/2 cup dry white wine
  • 4 cups chicken stock, should be simmering
  • 4 tomatoes, seeded and diced
  • 1/2 cup basil leaves, cleaned and julienned
  • 1/2 cup Parmesan cheese, grated
  • 4 tablespoons cold butter
  • Salt and pepper
  • Heat stockpot over medium high heat. Add olive oil, onion and saute for 4 to 5 minutes. Add rice and cook for 3 minutes. Add wine and cook for 5 minutes. Add stock 1 cup at a time, stirring constantly. Cook for 20 minutes or until just cooked. Add remaining ingredients, set aside and keep warm.

  • Heat saute pan over medium high heat. Add 2 tablespoons olive oil. Season shrimp with salt and pepper and add to the pan. Cook for 2 to 3 minutes on each side and add shallot, garlic, tomatoes, and wine and cook for 3 more minutes. Add butter 1 piece at a time, and season with salt and pepper. Saute carrots and green beans in butter. Divide rice among 4 plates. Top with shrimp and pour sauce over and enjoy.

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    Recipe courtesy of Damaris Phillips