shrimp risotto

Summer Tomato Risotto with juicy vine-ripened tomatoes, and infused with saffron, can be served as a vegetarian main or side dish, or topped off with smoky shrimp.

Summer Tomato Risotto with Saffron 

cherry tomatoes

olive oil

onion,

garlic, rough chopped

thyme (or 1 tablespoon fresh)

arborio rice rice

saffron

salt

pepper

smoked paprika

veggie stock or chicken stock, warmed

butter

parmesan

shrimp -raw, peeled, deveined (or sub a white fish)

cumin

garlic

BLISTER TOMATOES

In a large skillet, heat oil over medium-high heat. Add tomatoes (whole) and sear, stirring occasionally, until they burst and soften, about 7 minutes. Turn heat off. Chop if extra-large.

MAKE RISOTTO

At the same time, in a large heavy-bottomed pot or dutch oven, heat the olive oil over medium heat and add the onions. Saute until golden about 10-12 minutes. Add garlic and thyme, saute 2 more minutes until fragrant.

Add the rice, saute 1 minute, stirring.  Add 2 cups warm stock (enough to cover the rice), saffron and smoked paprika, stir and bring to a simmer. Simmer until most of the liquid is absorbed. Add 1 cup broth and the tomatoes and all their juices. Stir until all the liquid is absorbed. Continue adding broth 1 cup at a time, letting the rice absorb it slowly, stirring often over med-low heat, until the rice is plumped, slightly al dente, yet creamy, about 20-25 minutes. You may not need all 8 cups. ( I used 6 3/4).

Stir in the butter and parmesan. Season generously with salt, pepper, and optional chili flakes.  Taste, adjust salt. If bland, it probably needs more salt.

Serve

as a flavorful side or vegetarian main, garnishing with fresh parsley and lemon zest.

If adding the prawns, mix spices and salt in a bowl. Coat shrimp with the spices. Heat 2-3 tablespoons oil in a skillet (you may need to do this in batches) over medium-high heat, sear each side 2-3 minutes or until cooked through.  Top the risotto with the seared prawns.

Optional Seared Prawns:

Excellent! Make with Orzo pasta (didn't have the rice on hand) and cooked the same way - delicious.

This recipe looked amazing to me as soon as I saw it and I am glad to report that it did not disappoint. The spice combination paired wonderfully with the creamy richness of the risotto. Five stars all around. I will definitely be making this again very soon!

We've been vegan for less than a year and favorite recipes to make over and over that we love is our Holy Grail. This is a keeper. OMG we both went back for seconds. Next time I think we'll double the tomatoes as we didn't use enough. Finding, purchasing and using saffron for the first time was an adventure and we went for it. I don't think we used enough and we didn't crush it before adding but we'll be making this again soon...after we try your latest eggplant recipe. Sylvia, your Smoky Beans and Greens we make every week. You are our favorite chef.

We enjoyed this very much. Made one addition- I sliced the kernels off of 2 ears of fresh sweet corn and added them in when the garlic was added. Will definitely make this again soon.

This is a perfect summer dish and so delicious! Followed recipe (with shrimp) except for two minor modifications:
1) Wanted the finished dish to look as pretty as the top photo and knew the blistered tomatoes wouldn't remain whole after 20 minutes of stirring, so slow roasted extra tomatoes and added them at the last minute :-)
2) Added some corn as Lynda did. This really elevated the texture. 
Thank you, Sylvia, for another delicious and adaptable recipe - I plan to sear tofu with the same spices for the leftover risotto.

This was awesome! I used only 1T for the tomatoes but that was the main difference. The tomatoes we had (we live in CA) were just divine- tasted like we added sugar! The saffron was a nice flavor enhancer and we added two pinches of saffron salt that we had on hand. We left off the shrimp and used it as an entree. 

So glad we found this recipe!

OMG!  Total heaven  I did not have shrimp, so I used mahi mahi.  The seasoning for the fish is Amazing.  How does one give this 10 stars?

Yum! SO EASY and so delicious. I added yellow summer squash. I did the veggie version but added a little cumin since I left the protein out and that had cumin. So good! I could eat the whole batch myself! Paired with Javier San Pedro Tempranillo from TJ's :)

This recipe was so easy and the tomatoes were a fresh taste to my normal mushroom risotto!  Will definitely make this again!

Really, really lovely!! I used a pinch of imitation saffron powder and it was just lovely. Definitely recommend adding chilli flakes in when you stir through the parmesan cheese.

Oh my gosh, this is amazing. 
Made it with shrimp and I love it, my family loves it. 
Thank you for another great recipe .

Made it tonight with instant pot. 3 cups of rice, 4 cups of broth for 5 mins, nature release. Super yummy! Would definitely do it again!

This risotto is delicious and pretty easy!  Was my first time ever making risotto from scratch and it turned out so great!  I even left out the Parmesan - thought we had some but didn’t- and it was still super yummy!  We paired with steaks, then had leftover pulled pork with it the next day and both were great pairings.  We’ve been doing more and more meatless meals and this risotto could definitely be a stand alone entree!  All around winner for us!

This was excellent, a crowd pleaser, the flavors worked so well. I used garden fresh, sweet cherry tomatoes and followed the recipe exactly, including the shrimp. What I appreciate about your recipes is that each time I make one, I learn something new.  This time, I learned how to use smoky paprika and really tasted it. My husband and I enjoyed a crisp white wine with this risotto and enjoyed every moment of this meal! Thank you Sylvia.

Delicious!!! I have tomatoes coming out my ears &amp; I made this last night &amp; paired it with a simple green salad with tomatoes and cucumber, topped with some seeds &amp; a cilantro lime dressing.

Everyone loved it, especially my kids and a their friend. They all had 2nds. 

Thank you... amazing recipe for my vegetarian family!!!!

This was so freaking delicious!  My pickiest eaters told me this is now in their top 5 of favorite dinners.  Thank you for sharing your talent and helping our family expand their food horizons.

https://content.jwplatform.com/videos/1jn7bzGY.mp4

 Tomato Risotto 

Instant Pot Lemon Shrimp Risotto with Vegetables and Parmesan is a quick and easy pressure cooker recipe with asparagus and spinach that is perfect for weeknights.

Instant Pot Lemon Shrimp Risotto with Vegetables and Parmesan

onion

arborio rice

dry white wine

chicken broth

parmesan reggiano cheese

shrimp

spinach

asparagus

lemon (juice of)

seafood seasoning to taste (See notes for how to make your own seasoning.)

salt and pepper

parsley

Turn the Instant Pot on to the saute' function. Wait&nbsp;about 1 minute for the Instant Pot to heat up. Pour 1 tsp of the olive oil in the pot.&nbsp;

Add the onions and garlic. Cook until fragrant.&nbsp;

Add the butter to the pot and melt. Add the rice to the pot. Stir for 1-2 minutes until the rice is coated in butter.&nbsp;

Add the white wine. Deglaze the pot. Stir until coated.&nbsp;

Add the chicken broth and Parmesan reggiano. Stir in the cheese. Season with salt and pepper. Stir well.&nbsp;

Place the lid on top and seal. Manually adjust the timer to Manual &gt; High-Pressure Cooking &gt; 8 minutes cook time.

Season the shrimp with seafood seasoning, salt, and pepper while the risotto cooks.

Quick release the steam.&nbsp;

Adjust the Instant Pot to the sauté function. Add the shrimp, spinach, and chopped asparagus. Stir to ensure the bottom of the pot does not sear.

Cook for 3-4 minutes until the shrimp is pink and the spinach has wilted.

Stir all of the items in the pot.&nbsp;

Drizzle with fresh lemon juice throughout. Sprinkle with parsley.

Cool before serving.

https://embed.mediavine.com/videos/p2jfukc8qovjkybmhloj

Easy, Instant Pot Lemon Shrimp Risotto with Vegetables and Parmesan is a quick pressure cooker recipe with asparagus and spinach. This risotto is cheesy, creamy, and perfect for weeknight dinners or meal prep! This dish uses arborio rice and you can mix up the ingredients and add chicken, mushrooms, peas, or whatever you prefer!

Instant Pot Shrimp Risotto with Spinach and Asparagus

Looking for a Valentine's Day dinner idea? This Shrimp Scampi Risotto recipe from Delish.com will hit the spot.

Shrimp Scampi Risotto

garlic,

kosher salt

lemons

tbsp. parsley,

red pepper flakes

lb. medium shrimp, peeled and deveined

c. Parmesan

In a large deep-sided skillet or pot over medium heat, melt 1 tablespoon butter. Add onion and cook until soft, 5 to 6 minutes, then add 1 clove garlic and cook until fragrant, 1 to 2 minutes more. Add rice and stir until combined, then season with salt.

In batches, begin adding broth, 1/2 cup at a time, making sure broth is fully absorbed before adding the next batch. Once broth is done, add 1 cup wine and simmer, stirring occasionally until fully absorbed.

Meanwhile, cook shrimp: In a large skillet over medium heat, melt remaining butter. Add remaining garlic, lemon juice, parsley, and red pepper flakes and stir, 2 minutes, then add shrimp and season with salt. Cook shrimp until pink, 3 to 4 minutes, then add remaining 1/2 cup wine. Bring to a simmer, then add shrimp mixture and Parmesan to risotto and stir until combined and creamy.

First time ever cooking a risotto! I was mostly happy with the outcome. - 2 stars for sometimes vague instructions or unreasonable measurements (1 tbl butter for 1 whole large onion+??) that I amended during the process.  I also kept the stock hot in a pot as mentioned in other reviews/understood from every cooking  show I’ve seen. 

The end result was commendable creaminess, but it came at the price of well done shrimp. Next time I’ll remove the shrimp from the pan before adding the wine and add them in to the risotto at the very end. It took more minutes than I expected for that final liquid addition to absorb.

Nice variation on traditional risotto. Loved the addition of red pepper and lemon.
I also needed more oil for the saute but I added olive oil instead of increasing the butter.
I also add the wine before the broth to ensure the alcohol is evaporated.
And I will be reducing the red pepper even more! To 1/4 teaspoon. Whew! Spicy!!!
Thank you for a great addition to my easy standard favorites.

I don't know what went wrong but it turned out horribly - this is way too much liquid for one cup of rice.  It ended up like soup.  I would use 2 1/2 cups of broth max and 1/2 a cup of wine and then add more as needed.  Truly disappointing.

We've made this recipe several times, the only modification being that we use 1.5 lbs of shrimp. It's fabulous and one our favorite risotto recipes. We have it as main course with thick slice sauteed mushrooms and steamed asparagus spears or broccoli florets. Now I'm hungry!! : - )

My husband and I followed the directions to a tee and this turned out perfect!!!  We absolutely loved it and will definitely be making it again!!!!  The shrimp and rice were perfect and the sauce was amazing!!!

This came out EXCELLENT!   I did only use 1 large lemon for the juice and that was the perfect amount, as well as we used a 1/2 cup of grated Parmesan cheese, as the texture was already pretty thick.  Also, we used cilantro instead of parsley and it was the perfect combination.

Absolutely fantastic.  This side dish quickly becomes the centerpiece of the meal.  The perfect recipe.

We made it and went right off the recipe no tweeks, and it turned out amazing. First time making risotto and we seemed to have hurried it so texture was a little off. Slow down while prepping the rice . other wise very tasty.

This has way too much lemon juice, ours was bitter and sour. If we made it again, we’d use the juice of half a lemon instead of two. We did learn that baking soda reverses the acidity of lemon. Otherwise, this wasn’t bad. We added peas.

Perfect for a weeknight dinner, this delicious Instant Pot shrimp risotto recipe comes with a touch of lemon, peas and lots of Parmesan and is quick and easy to make. 

Instant Pot Shrimp Risotto

frozen shrimp, peeled

celery rib, finely diced

lemon zest

Arborio rice

stock

Parmesan cheese

lemon juice

black pepper

peas (defrosted)

chives

cheese

Divide the shrimp into two batches. Keep one batch frozen and place the other batch in a bowl of lukewarm water to defrost. You may need to swap the water once it cools down.

Press the Saute button on the Instant Pot and once hot, add the olive oil and butter to the pot.  

Add onions, celery and salt and cook for 2-3 minutes to soften. 

Add garlic, lemon zest, rice (unwashed) and stir through. 

Press Cancel to stop the Saute process. 

Pour in the 4 cups of stock. Stir through, making sure to scrape the bottom of the pot to prevent anything from being stuck.

Add half of the frozen shrimp on top of the rice, no need to stir. 

Lock the lid and set to pressure cook on HIGH for 5 minutes. Once done, naturally release the pressure for about 2-3 minutes and then do the quick release. Don&#8217;t leave on natural release for longer than that! 

While the risotto is cooking, pan-fry the defrosted shrimp in a little oil and butter for 2-3 minutes until pink and slightly browned. Season with a little salt. Remove and set aside. 

Add the frozen peas to a bowl with boiling water and allow to defrost. You may need to swap the water once it cools down. Strain and set the peas aside.

Open the lid. Add butter, grated Parmesan cheese, lemon juice, pepper and defrosted peas and stir through the hot risotto. 

Finish by topping the risotto with pan-fried shrimp and scallions or chives. 

I love this recipe.  However I used slightly larger shrimp...just our preference...and sautéed the thawed shrimp in the beginning in the instant pot then did everything else.  I covered the shrimp with foil after sautéing to keep warm.  Only one pot this way and didn't have to wash a frying pan. Very good recipe.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1646003125/yhqkk9dtyxfmkapfrc03.mp4

Super easy and delicious Instant Pot shrimp risotto with a touch of lemon,  peas and lots of Parmesan for a perfect weeknight dinner. This pressure cooker is made with frozen shrimp to make it more affordable.

Instant Pot Shrimp Risotto (Video)

The vegetarian version of this his recipe was delicious. I used mozzarella cheese instead of parmesan; it was what I had on hand. I used sushi rice because it was the shortest grain rice I had, and it turned out phenomenal! I added portobello mushrooms for a little protein. The blistered tomatoes were the real star of the risotto, however. They paired so well with the lemon zest and basil. Thank you for this recipe, I will be making this again from now on! Very affordable ingredients and easy to make.

We made this last night. Another Feasting at Home winner! Bursting with flavour as usual. We just LOVE all of your recipes. We added spot prawns (which I will season with more Italian flavours next time) and basil.  Thanks so much Sylvia

Risotto is delicious but the shrimp spice mixture is overpowering, maybe the proportions are too much?

We made this last night just as described in the recipe including adding the prawns. It was exceptionally good, arguably the best risotto we've ever had. We did sub purple onions for the yellow and we used homemade vegetable stock that was pretty concentrated but very flavorful. The blistered tomatoes made the dish, combined with the saffron they enhanced the subtle flavors in way that held our taste buds captive. Fantastic.

Great recipe! I also used half a cup of white wine instead of some broth. I also added spinach and mushrooms, great, easy, filling dish!

Thank you for the wonderful recipe!
I skipped the cheese but followed everything else to the dot.
It was worth the time to cook. The kids loved the new dish. It turned out very tasty and rich in flavor: a success! 
We will definitely cook this one again.

Amazing recipe! This had to be the best risotto I have made to date! So easy to make and quite a cheap one too (minus the fish). I just had this as a vegetarian main which turned out great. The blistered tomatoes really make this dish. Will definitely be saving to make again.

I used this recipe for my first attempt at risotto and it went great! I recommend this recipe to anyone looking for a new family favorite!

A simple recipe video for Tomato Risotto highlighting juicy, sweet, vine-ripened tomatoes, and infused with saffron. Serve this as a vegetarian main, seasonal side dish, or top it off with smoky, pan-seared shrimp. Vegetarian-adaptable!

An easy to make and delicious risotto recipe thats simple, packed with flavor, and loaded with shrimp.

Easy Garlic Shrimp Risotto

olive oil (divided)

lb medium raw shrimp

Italian seasoning

salt black pepper (to taste)

low-sodium fish broth (hot)

Heat 1 tablespoon of oil in a large skillet over medium heat. Add the shrimp in a single layer and sprinkle with the seasonings. Cook undisturbed for 2 minutes, then flip and continue to cook until pink and fully opaque, around 1-2 minutes more. Set aside on a plate.

Heat the remaining oil in the same skillet. Sautee the onion and garlic for 3-4 minutes over medium heat.

Add the rice and cook, stirring constantly, for 1 minutes.

Pour over two cupfuls of broth. Cook over medium heat, stirring frequently, until most of the liquid has beed absorbed.

Once the liquid is reduced, repeat the cooking process, by adding a cup of broth at a time.

Once all the broth has been used, the rice should be plump and creamy. Remove from heat and stir in the parmesan and parsley.

Serve the risotto topped with cooked shrimp.

This shrimp risotto is super creamy and easy to make. Arborio rice cooked with chicken stock until tender then topped with parmesan cheese and shrimp.

Shrimp Risotto

arborio rise (do not rinse)

bay seasoning (or to taste)

white wine

chicken stock

parmesan cheese (fresh)

tbsp butter

shallot (finely diced)

garlic (finely minced)

lemon

Add the chicken stock to a saucepan and bring to a simmer.

Add olive oil, shallots, and garlic to a large skillet and cook for about 30 seconds. 

Stir in the arborio rice and cook for 1 minute. 

Stir in the wine and cook until it completely evaporates. Add the warmed chicken stock 1/2 cup at a time stirring until it evaporates. This will take about 25-30 minutes. 

Once the risotto is tender remove it from the heat, and stir in the butter, parmesan cheese, and lemon zest. Season generously with salt and pepper and cover. 

In a separate skillet, cook the shrimp in a skillet with oil over medium-high heat for 1-2 minutes. Season with old bay seasoning. 

Top the risotto with the cooked shrimp and parsley and enjoy! 

This Shrimp Risotto has a rich seafood flavor and is deliciously creamy. It's easy to make at home and perfect for an elegant dinner.

dry white wine (or dry vermouth)

shrimp (uncooked, peeled & deveined)

Worcestershire sauce

garlic (minced)

shallots (finely chopped)

salt and pepper (to taste)

green onions (thinly sliced)

Heat chicken broth to a simmer in saucepan. Leave to keep warm on the burner while you prepare the risotto.

In a large stockpot or dutch oven, heat the olive oil over medium-high heat. Saute shallots for a couple of minutes. Add in the rice and sauté for a couple minutes until lightly toasted.

Pour in the white wine and stir until evaporated.

Add a ladle of the heated chicken stock to your rice and stir until evaporated. Repeat this process until the rice is done. This will take approximately 20 minutes and the rice will be done when it still has a nice bite to it, but is fully cooked.

Meanwhile, melt butter in large saute pan over medium-high heat. Add garlic and heat until fragrant, about 1 minute. Add shrimp and Worcestershire sauce and cook until the shrimp are pink and fully cooked.

When shrimp is cooked, chop up into pieces and stir into your cooked risotto.

Top bowls of risotto with green onions.

https://content.jwplatform.com/videos/SUrDJimW.mp4

This Shrimp Risotto has a rich seafood flavor and is deliciously creamy. It’s easy to make at home and perfect for an elegant dinner.

This gorgeous risotto recipe starring carrots and shrimp is easy to make and the perfect fall dish to cozy up to.

Carrot and Shrimp Risotto

tsp saffron (see note)

4 cut into chunks

1 cut into chunks

2 cloves, peeled

(210 g) arborio rice

(180 ml) white wine

(70 g) Parmesan cheese,

2 julienned

tsp (10 ml) lemon juice

lb (340 g) Argentinian pink shrimp (large)

Become a pro in the kitchen with Ricardo Cuisine. Learn all the skills, techniques and recipes you need to prepare amazing meals and desserts.

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In a pot, bring the broth to a boil. Add the saffron and keep warm.

Meanwhile, in a food processor, finely chop the carrots, onion and garlic.

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