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Fish and Shellfish, Mains

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.


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