Description
Garlic Shrimp Risotto with Sun-Dried Tomatoes
Ingredients
1 cup Arborio rice
1 lb shrimp, peeled and deveined
4 cups chicken or vegetable broth (warmed)
1/2 cup sun-dried tomatoes, chopped
3 cups fresh spinach
1/2 cup grated Parmesan cheese
3 garlic cloves, minced
2 tbsp olive oil
1/2 tsp smoked paprika
2 tbsp unsalted butter
Fresh basil and parsley for garnish
Salt and pepper to taste
Directions
Heat 1 tbsp olive oil in a skillet over medium heat. Season shrimp with smoked paprika, salt, and pepper. Sear for 2 minutes per side until pink and cooked through. Remove and set aside.
In the same skillet, melt butter and sauté garlic for 1 minute. Stir in Arborio rice and cook for 2-3 minutes until lightly toasted.
Gradually add warm broth, 1 ladle at a time, stirring constantly until liquid is absorbed before adding the next. Repeat until rice is creamy and cooked (about 20 minutes).
Stir in sun-dried tomatoes, spinach, Parmesan cheese, and remaining olive oil. Mix until spinach wilts and cheese is melted. Season with salt and pepper.
Top risotto with the cooked shrimp. Garnish with fresh basil and parsley. Serve hot and enjoy this luxurious dish!
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Calories: ~400 kcal per serving
#ShrimpRisotto #ComfortFood #ItalianRecipes #SeafoodLovers #SunDriedTomatoes #OnePotMeals
Step-by-Step Guide
Follow these detailed instructions for perfect risotto every time. First, ensure all ingredients are prepped (this is called ‘mise en place’). Warm your broth in a separate saucepan; cold broth will stop the cooking process. When toasting the rice, stir constantly for 2-3 minutes until the grains become slightly translucent at the edges. The most critical step is adding the broth: add just one ladleful (about 1/2 cup) and stir almost continuously until the liquid is fully absorbed. Only then add the next ladle. This slow process releases the rice’s starches, creating the signature creamy texture. The total cook time for the rice should be 18-22 minutes. It is done when it is al dente—tender with a slight firmness at the center.
Serving Suggestions
This rich risotto is a complete meal but can be elevated with simple pairings. Serve it in shallow bowls for the best presentation. A crisp, acidic side cuts through the richness beautifully: try a simple arugula salad dressed with lemon vinaigrette. For a wine pairing, a dry white like Pinot Grigio or Sauvignon Blanc complements the shrimp and garlic perfectly. If serving for a dinner party, individual portions garnished with a whole basil leaf and an extra shrimp on top look stunning.
How-to Summary
In summary, create this dish by: 1) Searing seasoned shrimp and setting aside. 2) Toasting Arborio rice in garlic butter. 3) Adding warm broth gradually while stirring constantly until rice is creamy and al dente. 4) Folding in sun-dried tomatoes, spinach, and Parmesan. 5) Returning shrimp to the pan, garnishing, and serving immediately.
Frequently Asked Questions
Can I use a different type of rice?
No. Arborio rice is essential for authentic risotto. Its high starch content creates the creamy consistency. Substitutes like regular white rice will not work.
How do I prevent my risotto from being gummy?
Avoid overcooking the rice and adding broth too quickly. The key is the slow, gradual addition of liquid with constant stirring.
Can I make this dish ahead of time?
Risotto is best served immediately. However, you can prep all ingredients in advance. For leftovers, reheat gently on the stove with a splash of broth or water to loosen it up.
What can I use instead of sun-dried tomatoes?
You can use roasted red peppers or a tablespoon of tomato paste for a different, but still rich, umami flavor.
Is it necessary to use warm broth?
Yes, using warm or hot broth is crucial. Adding cold broth will shock the rice, making it cook unevenly and disrupting the creamy absorption process.
Common Mistakes to Avoid
- Using Cold Broth: This drastically slows cooking and results in uneven texture.
- Rushing the Broth Addition: Adding too much liquid at once prevents proper starch release and leads to a soupy, not creamy, result.
- Overcooking the Shrimp: Cook shrimp just until pink and opaque. They will be added back to the hot risotto, preventing them from becoming rubbery.
- Stirring Insufficiently: Constant stirring is non-negotiable; it agitates the starch from the rice grains.
- Using Pre-Grated Parmesan: Freshly grated Parmesan melts better and has superior flavor compared to pre-grated cheese containing anti-caking agents.
Conclusion
This Garlic Shrimp Risotto with Sun-Dried Tomatoes is a restaurant-quality dish that is entirely achievable at home. By following the step-by-step guide and avoiding common pitfalls, you’ll master the creamy, comforting technique of risotto-making. The combination of savory shrimp, sweet tomatoes, and fresh spinach creates a luxurious yet balanced meal perfect for a special weeknight dinner or entertaining guests. Embrace the process, and enjoy the delicious results.