Shrimp And Tomato Risotto Recipes

LATE SUMMER TOMATO + SHRIMP RISOTTO

Steps:

• Simmer white wine and chicken stock in a small saucepan.
• Rinse the arborio rice in cold water, then shake to remove excess. Place rice, onion, and olive oil into a large saucepan over medium-low heat. Allow for the onions to become slightly translucent, about 3 minutes.
• Turn heat to low. Add in 1/2 cup of the stock at a time, stirring to combine it with the rice. Once it is absorbed, add in another 1/2 cup of stock. Once broth is used up, add in tomato and shrimp, stirring to cover the shrimp completely. Allow to cook for another 5-7 minutes, until the shrimp is completely cooked through. Add in parsley, parmesan cheese, and juice of 2 limes, cooking for an additional 3-5 minutes, until the rice is creamy and al dente.
• Remove from heat and allow to sit for 10 minutes, during which time the rice will continue to cook. Serve with a healthy dose of parmesan and parsley!

WOLFGANG PUCK'S TOMATO RISOTTO WITH SHRIMP RECIPE BY TASTY

Steps:

• In a medium skillet, heat 3 tablespoons olive oil over medium heat. Add the shallots and 1 teaspoon minced garlic, and sauté until soft, but not brown.
• Add the rice and sauté until well-coated with the oil. Deglaze the pan with the wine and reduce until the pan is almost dry.
• Using a 4-ounce (115 g) ladle, add one ladle of boiling stock to the rice. Stir the rice until the stock is absorbed and the rice is almost dry. Continue adding stock 1 ladle at a time until the rice is tender, but still firm. It should be moist and creamy, but not runny.
• Add the tomato basil bisque and stir to combine.
• Remove the risotto from the heat, and stir in the butter and the Parmesan cheese. Season with salt and pepper.
• Heat the remaining 3 tablespoons of olive oil in a medium skillet over medium heat. Add the remaining teaspoon of minced garlic and the shrimp. Season with salt and white pepper. Add the peas and cook until the shrimp is pink and opaque, 4-5 minutes.
• Remove the shrimp from the heat and sprinkle with parsley. Divide the risotto between 2 warm serving plates. Top each with half the shrimp and peas. Serve immediately.
• Enjoy

CREAMY TOMATO AND SHRIMP RISOTTO

Steps:

• Combine shrimp with 1 tbsp olive oil and spices. Toss and set aside for 15 minutes while you mince the garlic, chop the onion and celery. If you want to marinate them longer, no problem, transfer the shrimp to the fridge and chill for 30 minutes or up to 1 hour.
• Set a large non-stick saucepan over medium high heat. Add the remaining olive oil and butter. Place shrimp in a single layer, sear for 1 minute. Turn and sear the other side, 1 minute. Remove from skillet.
• Lower the heat, add garlic and onion. Cook until fragrant, about 2 minutes. Add chopped celery, cook for 2 minutes more. Add rice and cook, stirring occasionally, until toasted and fragrant, about 2 minutes. Add white wine and cook for 2 minutes.
• Pour in 1 cup chicken broth at a time, stirring frequently, until the broth has been almost completely absorbed before adding the next cup. Cook until the rice is al dente, about 15 minutes. It's possible that you don't need to use up all of the broth. Add puréed tomatoes and tomato paste, simmer 3-5 minutes more, or until the risotto is ready.
• If needed, add more broth, risotto should flow slowly. If you can stand a spoon up in it, this means it needs more broth.
• Stir in cream cheese and basil. Season with black pepper. Now taste and adjust salt.
• Return shrimp back to the pan and simmer over low heat until warmed through, maximum 1 minute.
• Serve immediately. Enjoy!

TOMATO AND BACON RISOTTO WITH GULF SHRIMP

Steps:

• Combine the chicken stock and 6 cups water in a medium saucepan and keep warm over low heat on the back burner.
• Heat a wide-bottomed pan over medium-high heat. Add the bacon and the remaining 2 tablespoons water to the pan. Cook, stirring occasionally, until the water evaporates and the bacon begins to sizzle. When the bacon is well browned and crisp, 8 to 10 minutes, remove from the pan with a slotted spoon and set aside on a paper towel-lined plate to drain.
• Add the onions to the drippings in the pan and saute until tender, 3 to 4 minutes. Stir in the rice and cook 1 minute more. Deglaze the pan with the wine and stir well. Simmer, stirring often, until the all the wine has been absorbed by the rice, about 3 minutes.
• Make the first addition of chicken stock: Ladle enough of the heated stock into the pan to cover the rice completely and season with some salt. Stir it into the rice. Adjust the heat if needed so that the pan remains at a light simmer. Cook, stirring constantly, until the level of chicken stock falls below the surface of the rice. Add more stock so that the rice is once again just covered and season with some salt. Repeat this process until the rice is creamy and tender, 25 to 30 minutes; it should take approximately 4 additions of stock to fully cook the rice.
• When the rice is done add the tomatoes and cook until heated through and they start to break down, 2 to 3 minutes. Once the mixture comes to a bubble, add the shrimp. Stir well to incorporate and continue cooking until the rice is thickened and the shrimp are cooked through, about 3 minutes.
• Remove the pan from the heat and add the butter. Stir vigorously until incorporated, and then add most of the bacon and basil, reserving some for garnish. Stir until incorporated, then spoon immediately into bowls, garnish and serve.

SHRIMP AND SUN-DRIED TOMATO RISOTTO WITH ASPARAGUS

Steps:

• Blanch the asparagus and shock in ice water to stop the cooking process. Once cool, cut the asparagus into bite sized pieces and set aside.
• In 3-quart skillet, add the butter, olive oil, shallot, and garlic over low-medium heat. Gently saute for 2 minutes.
• Add arborio rice. Saute ingredients until the rice begins to turn translucent, leaving a white dot in the middle.
• Once the rice begins to turn translucent, add the white wine and sun-dried tomatoes, then saute on medium for 2 minutes.
• Slowly (1/4 cup at a time) add stock to the rice. Once the rice has soaked up the majority of the liquid in the skillet add more. This is a slow process, and can easily take 30 minutes (or more) to go through all the liquid. Warning: If you add too much liquid too quickly you may end up with a risotto that is not as creamy as it should be.
• When you've reached the point where you've added 3 1/2 cups of stock to the rice, add the asparagus, parmesan cheese, and red pepper flakes.
• Once the rice has become a nice, creamy, and tender texture (sample the rice, and it should be tender, without any crunch but still firm), add your shrimp with the last 1/4 cup of stock, and cook until shrimp are thoroughly cooked, but tender, and almost all liquid is absorbed. This should take 3-5 minutes. Also at this time, add the juice of one half of a lemon.
• Salt and pepper to taste.

TOMATO CORN RISOTTO WITH SHRIMP

Steps:

• Drain tomatoes into a sieve; allow the liquids to drain into a saucepan. Add the vegetable broth, and heat to a simmer. Keep the pan over low heat.
• Melt 2 tbsp butter in a large casserole or skillet over medium high heat. Add the onion and cook for 3 to 4 minutes, stirring occasionally, until soft and translucent. Add the garlic and cook 1 minute more, until fragrant. Add the rice, stirring constantly for 1 minute. Add the white wine and stir until completely absorbed.
• Begin to add the heated broth 1/2 cup at a time, stirring frequently. Wait until each addition is almost completely absorbed before adding the next. When the rice has cooked for 15 minutes and most of the liquid has been incorporated, add the corn kernels, tomatoes and shrimp, along with the last of the broth. Cook, stirring frequently, until the rice is tender but al dente, and the shrimp is pink and cooked through. This should take 18 to 20 minutes of cooking in total.
• Stir in the Parmesan cheese, most of the basil, and the salt and pepper. Spoon the risotto immediately onto plates, top with the remaining basil strands, and serve.

MUSHROOM AND SHRIMP RISOTTO

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Bring chicken broth to a boil over medium heat. Add rice, reduce heat, and simmer until almost all liquid is absorbed, about 20 minutes.
• Meanwhile, heat olive oil in a skillet over medium heat. Add shrimp and saute until bright pink on the outside and the meat is opaque, 3 to 4 minutes. Season with 1 teaspoon Italian seasoning, salt, and pepper. Remove to a bowl with a slotted spoon, leaving any garlic and juices in the skillet.
• Saute mushrooms, onions, bell peppers, and garlic in the same skillet until tender, 5 to 7 minutes. Add remaining 2 teaspoons Italian seasoning and season with salt and pepper.
• Stir shrimp and risotto into the vegetable mixture. Transfer to a 9x13-inch pan, top with Parmesan cheese, and cover.
• Bake in the preheated oven for 30 minutes.

SHRIMP RISOTTO

Steps:

• Bring broth and 1/4 cup wine to simmer in medium saucepan. Reduce heat; keep hot.
• Melt 2 tablespoons butter in medium skillet over medium heat. Add 1 teaspoon garlic and crushed red pepper, then shrimp. Sauté until shrimp begin to turn pink, about 2 minutes. Add remaining 1/2 cup wine. Simmer until shrimp are just cooked through, about 2 minutes. Drain shrimp, reserving cooking liquid.
• Melt remaining 4 tablespoons butter in heavy large saucepan over medium heat. Add onion and remaining 1 teaspoon garlic; sauté until onion is pale golden, about 4 minutes. Add rice and stir to coat, about 2 minutes. Add 2 cups broth mixture. Simmer until liquid is absorbed, stirring often. Continue adding broth mixture 1 cup at a time, stirring often and simmering until liquid is absorbed before adding more, about 20 minutes. Stir in reserved shrimp cooking liquid. Cook until rice is just tender and mixture is creamy, about 5 minutes longer. Remove from heat.
• Stir shrimp and 2 tablespoons parsley into risotto. Season risotto to taste with salt and pepper. Transfer to bowls. Sprinkle with 2 teaspoons parsley.

SHRIMP RISOTTO

Steps:

• Bring the stock to a simmer in a medium saucepan; keep at a gentle simmer.
• Meanwhile, heat a wide saucepan or deep skillet over medium heat. Add the olive oil, shallots, and garlic and cook until the shallots have softened, about 2 minutes. Pour in the rice and cook, stirring pretty much constantly, for 2 to 3 minutes, so the rice can drink up the oil. When it's ready for the next step, the rice will make a different sound as you stir it, almost as if you are stirring tiny pebbles.
• Pour in the wine and stir. Season with salt and white pepper and bring to a simmer. Now's the time to start monitoring the heat. You want the liquid at a steady simmer, moving but not bubbling away like a lunatic. Stir often, scraping the bottom of the pan. When most of the wine has been absorbed - when you scrape across the center of the pan, you'll leave a moat - ladle in 1 cup of the shrimp stock. Keep at a simmer, stirring away until the rice drinks up most of this liquid. Continue the process, adding stock by the cupful, until you've added 3 cups of stock.
• Add the shrimp and tomatoes with the last cup of stock and simmer until the rice is al dente and still saucy.
• Divide the risotto among four soup plates. Spoon a ribbon of basil oil around the risotto in each bowl. Serve immediately.

CORN AND YELLOW TOMATO RISOTTO WITH SHRIMP

Steps:

• Bring stock to a simmer in a saucepan.
• Chop the onion.
• Heat the oil in a nonstick pot, and saute the onion until it takes on a little color.
• Meanwhile, start scraping corn off the cobs.
• When the onion is ready, stir in the rice until it is well coated.
• Stir in the vermouth, and cook until it has evaporated, a couple of minutes. Continue scraping corn off the cobs.
• When the wine has evaporated, add about a cup of the stock to the rice and cook over medium-high heat, stirring often, until liquid has been absorbed. Repeat until rice is tender but firm.
• Meanwhile, finish scraping corn; wash, trim and coarsely chop the tomatoes.
• After adding next to the last cup of stock, wash, dry and chop the basil. About 2 minutes before the rice is cooked, add corn kernels, tomatoes and basil, and stir well. You may not need to add all of the stock.
• Grate the cheese, and stir into the rice just before serving. Season with pepper.
• Arrange the risotto on a platter, and surround with shrimp.

SHRIMP AND FENNEL RISOTTO

Steps:

• Peel and devein shrimp. Halve shrimp lengthwise and in a bowl season with salt. Finely chop onion. Trim fennel stalks flush with bulb, reserving fronds and discarding stalks, and trim any discolored outer layers. Halve bulb lengthwise and discard core. Finely chop bulb. Finely chop enough reserved fronds to measure about 2 tablespoons.
• In a 1 1/2-quart saucepan bring broth and water to a simmer and keep at a bare simmer.
• In a 2-quart heavy saucepan cook onion and fennel bulb in butter over moderately low heat, stirring, until softened. Add rice and cook, stirring, 2 minutes. Increase heat to moderate and add wine. Cook mixture, stirring, 1 minute. Stir in 1/2 cup simmering broth and cook, stirring constantly and keeping at a strong simmer, until broth is absorbed. Continue cooking and adding broth, about 1/2 cup at a time, stirring constantly and letting each addition be absorbed before adding next, until rice is tender and creamy-looking but still al dente, 18 to 20 minutes total. (There will be broth left over.)
• Stir shrimp into risotto and cook, stirring constantly, until shrimp are just cooked through, about 3 minutes. If desired, thin risotto to desired consistency with some leftover broth.
• Stir in fennel fronds if using and salt and pepper to taste and serve risotto immediately.