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Categories: Fish and shellfish, Main courses

Risotto With Shrimp and Cherry Tomatoes

Risotto With Shrimp and Cherry Tomatoes
Kirk McKoy / Los Angeles Times

Shrimp, whether steamed, boiled or skewered and grilled, makes for an easy weeknight meal accompanied by a big salad and bread. Plan ahead and cook extra shrimp for another quick meal. In this recipe, the leftover shrimp stay plump and ... Read more

Total time: 35 minutes | Serves 4
  • 2 cloves garlic, minced
  • 1/3 cup minced cilantro
  • Zest of 1 orange
  • 5 cups chicken broth
  • 3 tablespoons olive oil
  • 1/3 cup finely chopped white onion
  • 1 1/2 cups Arborio rice
  • 1/2 cup white wine
  • 3/4 pound cooked, shelled shrimp, cut crosswise in half
  • 1/2 pint orange or red cherry tomatoes, cut in half
  • 1/2 cup whipping cream
  • Freshly ground pepper

Step 1Combine garlic, cilantro and orange zest in small bowl. Mix well and set aside.

Step 2Bring chicken broth to simmer in small saucepan. Heat oil in 3 1/2- to 4-quart saucepan or Dutch oven over medium heat. Swirl to coat pan, then add onion and saute until soft, about 3 minutes. Add rice and stir until grains are well-coated with oil, about 1 minute. Add wine and bring to boil.

Step 3Add 1/2 cup broth to rice and cook, stirring frequently, until rice has almost completely absorbed the liquid. Adjust heat so risotto is kept at slow simmer. Repeat, adding 1/2 cup broth at a time, reserving 1/4 cup. After about 18 minutes, rice will be plump and cooked through but will still have a nice texture.

Step 4Add shrimp, tomatoes, cream and remaining broth. Stir gently 1 to 2 minutes, allowing some of liquid to be absorbed and shrimp to heat through. Add pepper to taste. Spoon risotto into warm flat bowls, garnish with reserved garlic mixture and serve immediately.

Each serving:
634 calories; 1,179 mg sodium; 208 mg cholesterol; 24 grams fat; 62 grams carbohydrates; 31 grams protein; 0.41 gram fiber.
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