Simple Summer Shrimp and Tomato Risotto

.summer shrimp risotto in induction 21 chefs pan and 3clad 10 inch fry pan

 Yields: 8 servings
Prep time: 15 min
Cook time: 45 min

• 1 pound cherry tomatoes
• 1 white onion (finely chopped)
• 2 tablespoons olive oil

• 5 cloves garlic (roughly chopped)
• 1 tablespoon fresh thyme leaves
• 1½ teaspoons salt
• 1 teaspoon black pepper
• 1 teaspoon red chili pepper flakes (optional)
• 2 tablespoons smoked paprika
• 1 tablespoon garlic powder
• 8 cups vegetable broth
• 1 cup heavy cream
• 4 tablespoons butter
• ¼ cup grated parmesan cheese
• 1½ cups uncooked arborio rice
• 1 pound raw shrimp (peeled and deveined)
• 1 tablespoon chopped parsley (for topping)

TOOLS NEEDED:  (click to purchase)

  1. Heat 1 tablespoon olive oil in Chef's Pan over medium heat. Once hot, add tomatoes and cover.

cook tomatoes in induction 21 chef's pan

  2. Cook tomatoes until they blister. Use Perforated Spoon to break them apart a little. Remove and set aside. Wipe out pan.

 cooked tomatoes in induction 21 stainless steel chefs pan

3. Add 1 tablespoon olive oil to pan and brown onions over medium-high heat for 2-3 minutes. Add garlic and thyme. Cook for another 2 minutes.

brown onions for summer risotto in chefs pan

 4. Stir in Arborio rice and vegetable broth. Bring to a low boil and reduce heat to medium-low. Cover and cook for 20 minutes (or until most liquid is absorbed.) Add tomatoes and cream.

add tomatoes and cream to summer risotto in chefs pan


 5. Stir well and then cook uncovered for another 10 minutes.

6. Add ½ tablespoon paprika, ½ teaspoon salt, 2 tablespoons of the butter and cheese. Mix well. Cover and set aside.

adding butter and cheese to summer risotto in induction 21 stainless steel chefs pan

7. In a small bowl, toss shrimp with 1 teaspoon salt, black pepper, garlic powder, the remaining paprika, and chili pepper. 

seasoned shrimp for risotto
6. Heat 2 tablespoons butter in Tri-ply Fry Pan over medium heat. Add shrimp. Cook until pink (3-5 minutes.)

cook shrimp for summer risotto in 3clad uncoated 10 inch pan

7. Serve over the risotto and top with parsley.


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