The aroma of a creamy shrimp and tomato risotto slowly coming to life in the pan makes many a home cook’s mouth water. This recipe is not only easy to prepare but also deliciously creamy and full of flavor. Perfect for a busy weeknight or a special occasion, the combination of the sweetness of the tomato and the subtle sea flavor of the shrimp makes every bite special. Discover how to make this dish time and time again.
Why You Must Try This Risotto
This risotto is a true delight for the senses. Here are a few reasons why you will love this recipe:
- Simple : With just a few ingredients, you put a refined dish on the table.
- Fast : You have a complete meal within 30 minutes.
- Creamy and Flavorful : The combination of cream and Parmesan cheese creates a rich texture.
- Suitable for Every Occasion : Whether it’s a cozy dinner with friends or a weekday meal, this dish always fits.
- Secret Tip : By adding the broth gradually, the risotto gets that perfect creamy consistency.
Required Ingredients
For this delicious risotto, you need the following ingredients:
- 180 g risotto rice
- 150 g peeled shrimp
- 1 small tomato, diced
- 1 small shallot, finely chopped
- 700 ml hot broth (vegetable or chicken)
- 2 tablespoons fresh cream
- 30 g grated Parmesan cheese
- 1 tablespoon olive oil
- 1 tablespoon chopped parsley
Handy Cooking Tips
To get the most out of your risotto, here are some handy tips:
- Risotto rice : Carnaroli or arborio are excellent choices because they absorb the broth well and provide a creamy texture.
- Shrimp : Preferably use fresh shrimp, but frozen shrimp are also a good option. Make sure they are thoroughly thawed before use.
- Parmesan Cheese : For the best flavor, use freshly grated cheese instead of pre-packaged.
Step-by-Step Preparation
Follow these steps for a perfect risotto:
- Heat the olive oil in a saucepan over medium heat. Add the finely chopped shallot and sauté for 2 minutes until translucent.
- Add the risotto rice and stir well for 1 minute, so that the rice is well coated with the oil and the shallot.
- Gradually add the hot broth, one tablespoon at a time. Stir well each time before adding more broth. This takes about 15 minutes. The rice should be al dente when you proceed.
- When the rice is almost cooked, add the shrimp and diced tomatoes. Stir this through and let it cook for another 4 to 5 minutes, until the shrimp are pink and cooked.
- Remove the pan from the heat and add the fresh cream and the grated Parmesan cheese. Mix everything well together.
- Season to taste with salt and pepper. Garnish the dish with chopped parsley and serve immediately.
