Flavorful Shrimp and Tomato Risotto
How to Make Delicious Shrimp and Tomato Risotto at Home
Enjoy a creamy and savory shrimp and tomato risotto made from fresh uncooked rice. This recipe allows you to achieve restaurant-quality flavor with simple ingredients.
Risotto Ingredients- 2 cups uncooked rice (approx. 400ml)
- Shrimp, as needed (frozen shrimp will thaw during cooking)
- 1 bunch King oyster mushrooms
- Broccoli, as needed
- Cream cheese, as needed
Seasonings and Broth- 3 Tbsp minced garlic (5 Tbsp total used)
- 20 Tbsp tomato pasta sauce
- 1 knob of butter
- 1 Tbsp chicken stock (or substitute with oyster sauce, salt, and pepper if unavailable)
- 3 Tbsp minced garlic (5 Tbsp total used)
- 20 Tbsp tomato pasta sauce
- 1 knob of butter
- 1 Tbsp chicken stock (or substitute with oyster sauce, salt, and pepper if unavailable)
Cooking Instructions
Step 1
Begin by rinsing the uncooked rice thoroughly. This rice will be cooked directly for the risotto, similar to how you’d prepare it for regular rice, but used differently.
Step 2
Rinse 2 cups (approximately 400ml) of rice using the rice measuring cup under running water until the water runs clear. Washing off the excess starch results in a cleaner-tasting risotto.
Step 3
If using frozen cocktail shrimp, take them out of the freezer. A quick rinse under cool water will be enough to start the thawing process while you prepare the other ingredients.
Step 4
In a deep pan or pot, add the rinsed rice and 3 tablespoons of minced garlic.
Step 5
Drizzle generously with olive oil and sauté over medium-high heat until the edges of the rice grains appear slightly translucent. This toasting step helps to develop the texture of the risotto.
Step 6
Pour in 1 cup (200ml) of water. Stir continuously and cook until the water is almost completely absorbed and evaporated. This step starts to hydrate the rice grains.
Step 7
Add the thawed shrimp to the pan and stir-fry briefly with the rice. The shrimp will cook and infuse their flavor into the risotto.
Step 8
Add another 1 cup (200ml) of water, and repeat the process of stirring and cooking until the liquid is mostly absorbed. This repeated hydration helps the rice cook through.
Step 9
Stir in 20 tablespoons of tomato pasta sauce, mixing well with the rice. The tangy and slightly sweet notes of the tomato sauce will enrich the risotto’s flavor profile.
Step 10
Trim the ends of the king oyster mushrooms and slice them thinly. Add them to the pan and stir-fry. The mushrooms add a lovely earthy flavor that complements the risotto.
Step 11
Add the remaining 2 tablespoons of minced garlic to enhance the aroma and continue stir-frying.
Step 12
Add the chopped broccoli and another 1 cup (200ml) of water. Cook until the rice and vegetables are tender. The fresh taste of broccoli adds a nice balance.
Step 13
Add 1 knob of butter, cut into small pieces, and a desired amount of cream cheese. Stir until the butter and cream cheese melt, making the risotto wonderfully creamy and rich. Stir everything together well.
Step 14
A total of 4.5 cups (900ml) of water has been added. For a softer, more liquid risotto, you can increase the water to 5 cups (1000ml). Finally, season with 1 tablespoon of chicken stock. If you don’t have chicken stock, you can adjust the seasoning with oyster sauce, salt, and pepper to your taste. Stir everything together one last time to ensure all ingredients are well combined. Your delicious risotto is ready to serve!
