Creamy Shrimp and Sun-Dried Tomato Risotto with Mushrooms

This creamy risotto is a true Mediterranean masterpiece. Arborio rice slowly absorbs layers of flavor from sun-dried tomato paste, earthy mushrooms and a touch of garlic herb butter. The result is a perfectly al dente, velvety dish that’s both comforting and elegant.

Juicy shrimp and fresh tomato add brightness, while Parmesan cheese provides a nutty, savory finish. With each bite, you’ll taste the love and patience that goes into making this classic Italian-inspired comfort food.

Log in to save recipes and build weekly shopping lists.

Ingredients

2 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 ounce Sun-Dried Tomato PasteView ingredient guideLike ingredientDislike ingredient

4 ounce Button MushroomsView ingredient guideLike ingredientDislike ingredient

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

0.75 cup Arborio RiceView ingredient guideLike ingredientDislike ingredient

2 tablespoon Garlic Herb ButterView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

0.5 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. In a medium pot, bring 5 cups water (9 cups for 4 servings) to a boil, then reduce to a low simmer. Wash and dry produce. Trim and thinly slice mushrooms (skip if pre-sliced). Trim and thinly slice scallions, separating whites from greens. Peel and mince or grate garlic. Dice tomato into ¼-inch pieces.
2. Heat a drizzle of olive oil in a large pan over medium-high heat. Add mushrooms; cook, stirring occasionally, until browned and slightly crispy, 5-7 minutes. Season with salt and pepper. Turn off heat; transfer to a plate. Wipe out pan.
3. Heat a drizzle of olive oil in same pan over medium heat. Add scallion whites, garlic, rice and ½ TBSP plain butter (1 TBSP for 4 servings). Cook, stirring, until garlic is fragrant and rice is translucent, 1-2 minutes. Season with salt and pepper.
4. Add ½ cup simmering water, stock concentrates and half the sun-dried tomato paste to pan with rice mixture; stir until liquid has mostly absorbed. Repeat with remaining simmering water-adding ½ cup at a time and stirring until liquid has mostly absorbed-until rice is al dente and risotto is creamy, 25-30 minutes. TIP: Depending on the size of your pan, you may need a little more or a little less liquid. If you prefer your risotto more al dente, cook for less time.
5. Once risotto is done, stir in mushrooms, diced tomato, garlic herb butter, half the Parmesan (save the rest for serving) and remaining sun-dried tomato paste. Cook, stirring occasionally, until tomato is softened, 2-3 minutes. TIP: If risotto seems too thick, stir in another splash of water. Turn off heat. Stir in a pinch of chili flakes if desired. Taste and season with salt and pepper if needed.
6. Divide risotto between bowls. Top with scallion greens and remaining Parmesan. Sprinkle with a pinch of chili flakes to taste. Serve.

Recipe Tips

FAQ

Can I use a different type of rice for this risotto?

Arborio rice is recommended for its high starch content, which creates the creamy texture. Other short-grain rice like Carnaroli or Vialone Nano can be substituted, but cooking times may vary.

How do I know when the risotto is done?

The risotto is done when the rice is al dente-tender but with a slight bite-and the overall texture is creamy, not soupy. This usually takes 25-30 minutes of gradual liquid addition.

Can I make this risotto ahead of time?

Risotto is best served fresh, but you can prepare it up to the point of adding the mushrooms and tomato. Reheat gently with a splash of water, then finish with the remaining ingredients.