Shrimp, Zucchini & Sun-Dried Tomato Risotto
with Grape Tomatoes & Parmesan
- Milk
- Shellfish
What’s not to love about risotto? It’s luxurious, comforting, and never fails to satisfy. With a reputation for being labor intensive—ours couldn’t be easier! This version begins as classic as can be, with rich veggie stock and the addition of sweet-tart sun-dried tomatoes. It’s finished with zesty spice-roasted zucchini and grape tomatoes, two perfect contrasts to risotto’s creamy richness. For a finishing touch, everything receives a generous sprinkle of Parmesan.
Ingredients
1 unit
Shallot
2 clove
Garlic
4 ounce
Grape Tomatoes
1 unit
Zucchini
1.5 ounce
Sun-Dried Tomatoes
1 tablespoon
Tuscan Heat Spice
¾ cup
Arborio Rice
2 unit
Veggie Stock Concentrate
4 ounce
Cream Sauce Base
(Contains: Milk)
3 tablespoon
Parmesan Cheese
(Contains: Milk)
10 ounce
Shrimp
(Contains: Shellfish)
Not included in your delivery
3 teaspoon
Cooking Oil
1 tablespoon
Butter
(Contains: Milk)
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to middle position and preheat oven to 450 degrees. • In a medium pot, bring 5 cups water (8 cups for 4 servings) to a boil, then reduce to a low simmer. (You’ll use the hot water in Step 4.) • Wash and dry produce. Trim and quarter zucchini lengthwise; cut crosswise into ½-inch-thick pieces. Halve grape tomatoes lengthwise. Halve, peel, and finely dice shallot. Peel and mince or grate garlic. Finely chop sun-dried tomatoes.
• Toss zucchini and grape tomatoes on a baking sheet with a drizzle of oil, ½ tsp Tuscan Heat Spice (1 tsp for 4 servings), salt, and pepper. (You’ll use more Tuscan Heat Spice later.) Roast on middle rack, tossing halfway through, until lightly browned and tender, 14-16 minutes.
Rinse shrimp under cold water; pat shrimp or chicken dry with paper towels. Season with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add shrimp or chicken; cook, stirring occasionally, until cooked through, 4-6 minutes. Turn off heat; transfer to a plate. Wipe out pan.
• While veggies roast, heat a drizzle of oil in a large pan over medium heat. Add shallot and cook until lightly browned and slightly softened, 3-4 minutes. • Add rice, garlic, and sun-dried tomatoes; cook, stirring often, until rice is translucent and garlic is fragrant, 1-2 minutes. Season with salt and pepper.
Use pan used for shrimp or chicken here.
• Add 1 cup hot water and stock concentrates to pan with rice mixture. Cook, stirring, until liquid has mostly absorbed. Repeat with remaining water— adding ½ cup at a time and stirring until liquid has absorbed—until rice is al dente and mixture is creamy, 25-30 minutes. TIP: Depending on the size of your pan, you may need a little more or a little less water. • Reduce heat to medium low. Stir in cream sauce base and ½ tsp Tuscan Heat Spice (1 tsp for 4 servings). Cook, stirring occasionally, until risotto has thickened and cream sauce has absorbed, 2-4 minutes. Season generously with salt and pepper.
• Once risotto is done, remove from heat; stir in half the Parmesan and 1 TBSP butter (2 TBSP for 4 servings) until melted and combined. Taste and season with salt and pepper. • Stir in half the zucchini and grape tomatoes. Taste and season with salt and pepper if desired.
Stir shrimp or chicken into risotto.
• Divide risotto between plates. Top with remaining zucchini and grape tomatoes. Sprinkle with remaining Parmesan and serve.
Shrimp are fully cooked when internal temperature reaches 145°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the delicious flavor combinations, though some found it rich; consider reducing sun-dried tomatoes for a lighter taste.
- Ease of prep: Risotto takes time to prepare, but most agreed the end result was worth the effort.
- Suggestions: Season shrimp with Tuscan heat spice for extra flavor. Consider adding parsley or a squeeze of lemon to brighten the dish.
- Portions: Generous portion sizes satisfied most diners, with plenty for a filling meal.
- Veggies: Some wanted more zucchini; others suggested omitting grape tomatoes and focusing on sun-dried for a simpler dish.
Reviews from our home cooks
A little more time consuming, but it is risotto. Flavors were amazing, and the portion sizes were very generous.
Risotto is very time-consuming to make, but in this case, the flavors and the end result were worth it!
Delish. Takes awhile to make but worth the effort. I added shrimp which was super yummy. Great recipe.
Possibly the best risotto we have ever had from Hello Fresh
Loved this! Happy it had more veggies than other risotto recipes. More risotto variations!
Loved all the different flavors and textures. One of our favorites now.
I would suggest seasoning the shrimp or other meat with the Tuscan heat spice. So good!!!
Instructions about how the rice cooks to absorb water could be more clear. I ended up cooking the rice too firm.
It was delicious! But the addition of the cream base to the risotto at the end made it weird. The risotto is creamy already because of the way the arborio rice is cooked, and doesn't need the cream in my opinion.
Just if you can reduce creams, butter in the recipes. Risotto from my understanding, does not need cream. I know with cream and butter it tastes even better, but it's a balance between eating healthy and tasty dishes.
