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Risotto and Shrimp

Creamy Arborio risotto studded with sun-dried tomatoes and finished with tender, lemony shrimp.
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Servings: 6 servings

Ingredients

  • 1 pound large shrimp (26-30 count), peeled and deveined
  • 2 tablespoons oil from sun-dried tomatoes jar divided
  • 1 tablespoon lemon juice
  • 1/2 teaspoon garlic powder part of seasoning blend
  • 1/2 teaspoon onion powder part of seasoning blend
  • 1/2 teaspoon salt part of seasoning blend
  • 1/4 teaspoon black pepper part of seasoning blend
  • 1/4 teaspoon paprika part of seasoning blend
  • 2 tablespoons olive oil divided
  • 2 tablespoons unsalted butter
  • 1 1/2 cups Arborio rice do not rinse
  • 1 shallot shallot chopped
  • 1/2 cup sun-dried tomatoes drained and chopped
  • 4 cloves garlic minced
  • 1/4 teaspoon red pepper flakes
  • 4 1/2 cups low-sodium chicken broth warmed
  • 1/2 tablespoon dried parsley
  • 3/4 teaspoon salt
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon black pepper
  • 1/2 cup low-sodium chicken broth added after baking
  • 3 tablespoons butter cubed
  • 1/2 cup freshly shredded Parmesan cheese or more to taste
  • 1 tablespoon lemon juice additional
  • 1/4-1/2 cup heavy cream may substitute evaporated milk
  • 1/4 cup fresh basil minced (or 1/2 tablespoon dried)

Instructions

  • Preheat the oven to 400°F (200°C).
  • In a large bowl, whisk together 1 tablespoon sun-dried tomato oil, 1 tablespoon lemon juice, garlic powder, onion powder, 1/2 teaspoon salt, 1/4 teaspoon pepper and 1/4 teaspoon paprika. Add the shrimp and toss to coat.
  • Heat 1 tablespoon olive oil and 1 tablespoon sun-dried tomato oil in a large Dutch oven or ovenproof braiser over medium-high heat.
  • Working in two batches, place shrimp in a single layer and cook until opaque, about 2 minutes per side. Transfer cooked shrimp to a plate with a slotted spoon and set aside.
  • If the pan looks dry, add a small drizzle of oil. Reduce heat to medium and melt 2 tablespoons butter. Add the chopped shallot and sauté about 2 minutes until softened.
  • Add the Arborio rice and chopped sun-dried tomatoes and cook, stirring, until the rice edges look translucent or slightly toasted, about 3–4 minutes. Stir in the minced garlic and red pepper flakes and cook 30 seconds more.
  • Pour in 4 1/2 cups warmed low-sodium chicken broth, then add dried parsley, dried oregano, 3/4 teaspoon salt, and 1/2 teaspoon pepper. Increase heat to high and bring to a simmer.
  • When simmering around the edges, cover the pot and transfer it to the preheated oven. Bake 15–18 minutes, checking at 15 minutes for doneness; the rice should be on the softer side of al dente.
  • Remove the pot from the oven and stir in 1/2 cup chicken broth, the 3 tablespoons cubed butter, 1/2 cup Parmesan, and 1 tablespoon lemon juice. Stir vigorously until butter and cheese are melted and the risotto is creamy.
  • Stir in 1/4–1/2 cup heavy cream as desired for creaminess, then fold in the minced fresh basil.
  • Return the cooked shrimp to the risotto (or top the risotto with shrimp) and season with additional salt and pepper to taste. Serve immediately.

Equipment

  • Dutch oven or large ovenproof braiser
  • Mixing Bowl
  • Slotted Spoon
  • Measuring cups and spoons
  • wooden spoon or spatula
  • Oven

Notes

  • Use Arborio rice specifically for proper risotto texture.
  • A larger Dutch oven gives space to stir without spilling.
  • Risotto should be saucy but not soupy — like a thick porridge.
  • If rice is too firm and broth is gone, add more broth and cook until done.
  • Adjust cream or broth to reach the desired consistency.
  • Sun-dried tomato oil adds extra flavor; reserve some for cooking.