Shrimp and Tomato Risotto Recipe

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Shrimp and Tomato Risotto
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Ingredients
28
Count
Nutrition
5154
Calories
Total time
45
Minutes
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Ingredients:

Directions:

  1. Risotto:
  2. For the shrimp cream: Heat the olive oil in a pan over medium heat and saute the shrimp until just opaque, about 2 minutes. In a food processor, puree the shrimp, heavy cream, and tomatoes until smooth.
  3. For the risotto: In a small pot bring the shrimp stock to a boil over high heat. Reduce the heat and keep warm.
  4. Heat 2 tablespoons unsalted butter in a heavy bottomed saucepan over medium heat, add the shallots and saute until soft. Add the arborio rice and stir until it is coated with butter, about 1 to 2 minutes. Turn the heat to high and add the white wine, stir until most of the wine has been absorbed by the rice. Season with the salt and pepper.
  5. Add the hot stock 1/2 cup at a time, stirring constantly, after each addition, until the liquid is absorbed. Continue adding the stock and stirring to release the starch from the rice. Begin to check the rice for doneness after 18 minutes, it should be al dente.
  6. Add the shrimp cream mixture and continue to cook for 2 to 3 minutes. Remove from the heat and stir in the remaining butter, basil, parsley, and Parmesan. Adjust the seasoning.
  7. In a large skillet over medium heat saute the garlic and remaining shrimp in olive oil for 1 to 2 minutes. Serve the shrimp on top of the risotto and sprinkle with the parsley.
  8. Shrimp Stock:
  9. In a large stock pot over high heat, saute the shrimp shells until bright pink. Add the leeks, carrots, onions, shallots, garlic, and thyme and cook until soft and golden. Pour in the white wine and reduce by half. Add the cold water and bring to a boil. Skim any foam or impurities from the surface. Simmer over medium heat for 30 minutes.
  10. *Cook's Note: To accumulate shrimp shells just keep adding shrimp peels to a freezer bag stored in the freezer until you have the required amount to make stock.
  11. Yield: 14 cups
  12. Preparation Time: 10 minutes
  13. Cooking Time: 30 minutes
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 5154 Kcal (21579 kJ)
Calories from fat 1837.73 Kcal
% Daily Value*
Total Fat 204.19g 314%
Cholesterol 1330.88mg 444%
Sodium 11950.06mg 498%
Potassium 984.52mg 21%
Total Carbs 588.17g 196%
Sugars 393.44g 1574%
Dietary Fiber 23.17g 93%
Protein 214.8g 430%
Vitamin C 18.3mg 31%
Vitamin A 0.3mg 8%
Iron 6.2mg 34%
Calcium 292.3mg 29%
Amount Per 100 g
Calories 330.2 Kcal (1382 kJ)
Calories from fat 117.74 Kcal
% Daily Value*
Total Fat 13.08g 314%
Cholesterol 85.26mg 444%
Sodium 765.59mg 498%
Potassium 63.07mg 21%
Total Carbs 37.68g 196%
Sugars 25.21g 1574%
Dietary Fiber 1.48g 93%
Protein 13.76g 430%
Vitamin C 1.2mg 31%
Iron 0.4mg 34%
Calcium 18.7mg 29%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 119.3
    Points
  • 134
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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