Risotto With Shrimp
Creamy shrimp risotto with fresh vegetables and tomato flavor, perfect for seafood lovers seeking a hearty, flavorful meal with vibrant notes and satisfying texture.
Ingredients
Instructions
- Saute chopped onion and green pepper in cooking oil until softened.
- Add raw rice; cook over medium heat until tanned, stirring constantly.
- Add tomato paste, salt, pepper, and chicken broth; mix well and cover tightly.
- Simmer without stirring for 35 to 40 minutes.
- Add shrimp and peas; mix well.
- Cook an additional 5 minutes until shrimp is done.
Tips & Substitutions
For a creamier risotto, consider adding a splash of white wine before the broth. If you don't have shrimp, cooked chicken or even sautéed mushrooms can be excellent substitutes. Ensure to stir continuously after adding the broth for better texture. Fresh herbs like parsley or basil can enhance the flavor profile. This dish can be made vegetarian by using vegetable broth instead of chicken broth.
Serving Suggestions
Serve the risotto hot, garnished with freshly chopped parsley or grated Parmesan cheese for added flavor. It pairs wonderfully with a light salad or steamed vegetables for a balanced meal. For a cozy evening, enjoy it alongside a glass of white wine, complementing the flavors beautifully. This dish can also be a delightful starter when served in smaller portions.
Storage & Reheating
Store leftover risotto in an airtight container in the refrigerator for up to three days. To reheat, add a splash of broth or water to loosen it up and warm it gently on the stove over low heat, stirring occasionally. Avoid reheating in the microwave as it can alter the texture of the rice.
Nutrition & Diet Analysis (per serving)
Each serving of Risotto With Shrimp contains roughly 1203 calories, with 8g protein, 45g carbohydrates, and 114g fat. It is an excellent source of vitamin C (126% of the Daily Value) and dietary fiber (22% of the Daily Value), and a good source of protein and iron. Note that it is relatively high in sodium, at 2674mg per serving (116% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen shrimp in this recipe?
Yes, frozen shrimp can be used in this risotto. Just make sure to thaw them completely before cooking. You can add them directly to the risotto in the last 5 minutes of cooking. This will ensure they cook evenly without becoming rubbery.
What can I use instead of tomato paste?
If you don't have tomato paste on hand, you can substitute it with crushed tomatoes or tomato sauce. Just be aware that it might alter the consistency slightly, so adjust the cooking time accordingly to allow for extra moisture.
How can I make this dish gluten-free?
To make this risotto gluten-free, ensure you are using rice that is certified gluten-free. Most white or brown rice varieties are naturally gluten-free, but check packaging to be sure. Additionally, verify that your chicken broth does not contain any gluten-containing ingredients.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).