Creamy Tomato and Shrimp Risotto with Roasted Carrots
Indulge in the luxurious comfort of this creamy tomato and shrimp risotto, a dish that whispers of Italian elegance and home-cooked warmth. Each spoonful is a velvety embrace of Arborio rice, slowly simmered with rich tomato purée and delicate shrimp, creating a harmonious blend of sweet and savory. The risotto's silken texture is beautifully contrasted by the tender, slightly caramelized roasted carrots, adding an earthy sweetness and vibrant color. This recipe transforms simple ingredients into a sophisticated meal, perfect for a special occasion or a delightful treat, leaving you with a lingering sense of satisfaction and culinary delight.
Ingredients
- •1 lb large shrimp, peeled and deveined
- •1 cup Arborio rice
- •1 small onion, finely chopped
- •2 cloves garlic, minced
- •1 (14.5 oz) can diced tomatoes, undrained
- •1/2 cup dry white wine
- •4 cups hot vegetable broth, or chicken broth
- •2 tablespoons olive oil
- •2 tablespoons unsalted butter
- •1/2 cup grated Parmesan cheese, plus more for serving
- •1/2 cup fresh basil, chopped
- •1 lb carrots, peeled and cut into small rounds
- •Salt to taste
- •Black pepper to taste
- •Optional: Fresh parsley, chopped for garnish
Dietary Info
Instructions
- 1
Preheat oven to 400°F (200°C). Toss the carrot rounds with 1 tablespoon of olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, or until tender and slightly browned.
- 2
In a large, heavy-bottomed pot or Dutch oven, heat the remaining 1 tablespoon of olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
- 3
Add the minced garlic and Arborio rice to the pot. Stir constantly for 2-3 minutes until the edges of the rice grains become translucent.
- 4
Pour in the white wine, stirring until it is completely absorbed by the rice. Add the diced tomatoes with their juice and stir well.
- 5
Begin adding the hot broth, one ladleful at a time, stirring continuously. Wait until each addition of broth is almost fully absorbed before adding the next. This process should take about 20-25 minutes.
- 6
When the rice is almost al dente, add the shrimp to the risotto. Cook for 3-5 minutes, stirring gently, until the shrimp are pink and cooked through.
- 7
Remove from heat. Stir in the butter, Parmesan cheese, and fresh basil. Season with salt and pepper to taste. The risotto should be creamy and flowing.
- 8
Serve immediately, topped with the roasted carrots and an optional sprinkle of fresh parsley and extra Parmesan cheese.
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