Tomato & Shrimp Risotto
Tomatoes cooked until they burst, folded into a creamy risotto with goat cheese, and topped with pan-seared shrimp seasoned with garlic and chili. This is the kind of bowl that looks like a restaurant dish and takes thirty minutes on a weeknight.
Ingredients
For the Risotto
- 3/4 cup Arborio rice
- 1 tablespoon olive oil
- 1/2 tablespoon butter
- 1/4 onion
- 1/4 cup white wine
- 3/4 cup stock vegetable or chicken
- 8 ounces cherry tomatoes halved
- 1 ounce goat cheese
- 1 tablespoon parsley finely chopped
- salt & pepper
For the pan-seared shrimps
- 8 ounces shrimp peeled and deveined, tail intact
- 1 teaspoon garlic powder
- 1/2 teaspoon chili powder
- salt & pepper
- 1 tablespoon butter
Instructions
Make the Risotto
- Heat olive oil or butter in a skillet and add the cherry tomato halves. Cook on high until the tomatoes burst. Set aside.
- Saute the chopped onion in butter or oil in a Dutch oven, and saute until tender and translucent.
- Add the rice and roast it by stirring it until you see white spots on the grains.
- Deglaze the pan with white wine and stir until the wine is fully absorbed. Add heated stock, step by step and stir until fully absorbed. (NOTE 1)
- Add the burst tomatoes and the goat cheese to the risotto and mix. Allow the cheese to melt.
- Add parsley to the risotto and season with salt & pepper if necessary.
Make the Shrimp
- Season the shrimp with garlic powder, chili powder and salt & pepper. (NOTE 2)
- Heat butter in a skillet (the same skillet you used for the tomatoes) and pan-sear the shrimp for a few minutes on each side.
- Transfer the risotto to a plate and place the shrimp on top. Sprinkle with some parsley.
Notes
- I’ve written a detailed post on How to make Basic Risotto.
- If you buy shell-on or head-on shrimp, peel and devein them, but leave the tail on. This looks nicer than without the tail.
Nutrition
Calories: 601kcalCarbohydrates: 69gProtein: 32gFat: 20gSaturated Fat: 9gPolyunsaturated Fat: 1gSodium: 633mgFiber: 4gSugar: 5g