Shrimp and Sun-Dried Tomato Risotto
with Garlic Bread
- Fish
- Shellfish
- Milk
- Soy
- Wheat
Risotto is the stuff that comfort dreams are made of: luxurious, soulful, and satisfying. This version couldn’t be easier and starts as classic as can be, with rich seafood and veggie stocks and the addition of sweet-tart sun-dried tomatoes. It’s finished with plump, piquant, chili-kissed shrimp, and a shower of chives to complement the risotto's creamy richness. Crusty garlic bread is served on the side for scooping up every bit of the dreamy goodness.
Ingredients
1 unit
Veggie Stock Concentrate
2 unit
Seafood Stock Concentrate
(Contains: Fish, Shellfish)
1 unit
Tomato Paste
1 unit
Onion
10 ounce
Shrimps
(Contains: Shellfish)
5 teaspoon
White Wine Vinegar
½ cup
Italian Cheese Blend
(Contains: Milk)
¼ ounce
Chives
¾ cup
Arborio Rice
1.5 ounce
Sun-Dried Tomatoes
1 unit
Tomato
1 teaspoon
Chili Flakes
2 teaspoon
Dijon Mustard
1 teaspoon
Garlic Powder
1 unit
Demi-Baguette
(Contains: Soy, Wheat)
Not included in your delivery
2 teaspoon (tsp)
Cooking Oil
4 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
1 teaspoon (tsp)
Olive Oil
Nutrition Values
Utensils
Cooking Steps
• In a medium pot (use a large pot for 4 servings), bring 5 cups water (8 cups for 4), seafood stock concentrates, and veggie stock concentrate to a boil. Once boiling, reduce to a low simmer. Reserve ¼ cup stock (1⁄3 cup for 4) in a small bowl (you’ll use it in Step 4). • Wash and dry produce. • Halve, peel, and finely dice half the onion (whole onion for 4). Thinly slice sun-dried tomatoes. Finely dice tomato. Thinly slice chives.
• Melt 1 TBSP butter (2 TBSP for 4 servings) in a large pan over medium heat. Add diced onion and a pinch of salt. Cook, stirring occasionally, until softened, 4-5 minutes. • Add rice and half the tomato paste (all for 4); stir until paste has darkened, 1-2 minutes. • Reduce heat to medium low and add 1 cup hot stock and ½ tsp salt (1½ cups stock and 1 tsp salt for 4); stir until liquid has mostly absorbed. Repeat with remaining stock— adding ½ cup at a time and stirring until liquid has mostly absorbed—until rice is al dente and risotto is creamy, 18-20 minutes. TIP: Depending on the size of your pan, you may need a little more or less liquid. The end result should be loose and creamy. • In the last minute of cooking, stir in sun- dried tomatoes.
• While risotto cooks, halve baguette lengthwise. • Heat a drizzle of olive oil and ¼ tsp garlic powder (½ tsp for 4 servings) in a second large pan over medium heat. (You’ll use the rest of the garlic powder later.) Stir to combine. Add baguette, cut sides down, and press down lightly to toast until golden, 2-3 minutes. • Turn off heat. Remove garlic bread from pan and sprinkle with a pinch of salt and pepper; set aside. Wipe out pan.
• Rinse shrimp* under cold water; pat dry with paper towels. Season with salt and pepper. • Heat a large drizzle of oil in same pan over high heat. Once pan is hot, add shrimp, remaining garlic powder, and a pinch of chili flakes to taste. Cook, stirring occasionally, until shrimp are opaque and almost cooked through, 2-3 minutes. • Lower heat to medium; add tomato, vinegar, half the mustard (all for 4 servings), and reserved stock. Cook, stirring occasionally, until sauce is thickened and shrimp are cooked through, 1-2 minutes more. Remove from heat and stir in 1 TBSP butter (2 TBSP for 4).
• Once risotto is cooked, remove from heat and stir in Italian cheese blend, half the chives, and 2 TBSP butter (4 TBSP for 4 servings) until melted. (TIP: If risotto is too thick, stir in a splash of remaining stock or plain water.) Taste and season generously with salt and pepper.
• Halve garlic bread on a diagonal. • Divide risotto between plates or shallow bowls and top with shrimp and sauce from pan. Garnish with remaining chives and serve with garlic bread on the side.
Shrimp are fully cooked when internal temperature reaches 145°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Delicious and highly recommended, though some found it could use more spice for extra kick 🌶️.
- Ease of prep: Takes time and multiple pans, but many felt the end result was worth the effort.
- Suggestions: Consider adding a side salad to balance the savory flavors. Skip the sauce on shrimp for a simpler taste.
- Leftovers: Satisfying and filling meal that leaves you feeling full after eating.
