Creamy and savory tomato risotto is the perfect canvas for sweet, succulent shrimp in this Wolfgang Puck-inspired recipe. With a rich tomato flavor and perfectly cooked rice, it's a decadent and delicious meal.

Quick Info

⏱️ 45 min • 🍽️ 4 servings • ⭐ 96%

Nutrition

471 cal • 14g protein • 47g carbs • 26g fat

Tags

[Gluten-Free] • [Dinner] • [Under 45 Minutes] • [Under 1 Hour] • [High-Protein] • [High-Fiber] • [Meal]

Ingredients

• 6 tablespoons olive oil, divided
• 2 teaspoons minced garlic, divided
• 1 tablespoon minced shallots
• 1 cup arborio rice
• ¼ cup dry white wine
• 2-2½ cups chicken stock, boiling
• 1 14.5-ounce can tomato basil bisque or creamy tomato soup
• 6 tablespoons (¾ stick) unsalted butter, cubed
• ¼ cup freshly grated Parmesan cheese
• Kosher salt, to taste
• Freshly ground white pepper, to taste
• 8 large shrimp, peeled, deveined, tails on, and butterflied
• ¼ cup green peas
• Minced fresh parsley leaves, for garnish

Instructions Preview

1. In a medium skillet, heat 3 tablespoons ol…
2. Add the rice and sauté until well-coated w…
3. Using a 4-ounce (115 g) ladle, add one lad…

…and 5 more steps

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Recipe by: Kiano Moju • From: Tasty