Creamy Shrimp Risotto with Sun-Dried Tomatoes and Garlic Bread

Risotto is the ultimate comfort food-creamy, rich and deeply satisfying. This version combines tender shrimp with sweet-tart sun-dried tomatoes for a burst of flavor in every bite. The risotto is cooked to perfection with a blend of vegetable and seafood stocks, then finished with a sprinkle of chives for freshness.

Serve this elegant dish with crusty garlic bread on the side, perfect for soaking up every last drop of the dreamy sauce. Whether for a special dinner or a cozy night in, this recipe is sure to impress.

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Ingredients

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 unit Seafood Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit Tomato PasteView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

5 teaspoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

0.5 cup Italian Cheese BlendView ingredient guideLike ingredientDislike ingredient

0.25 ounce ChivesView ingredient guideLike ingredientDislike ingredient

0.75 cup Arborio RiceView ingredient guideLike ingredientDislike ingredient

1.5 ounce Sun-Dried TomatoesView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

1 unit Demi-BaguetteView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

4 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a medium pot of water to a boil. Meanwhile, finely chop the onion. Halve the demi-baguette lengthwise. Thinly slice the chives. Dice the tomato. Roughly chop the sun-dried tomatoes.
2. In a small bowl, combine the veggie stock concentrate, seafood stock concentrate and 2 cups of hot water. Stir to dissolve. Set aside.
3. In a large pan, heat 1 tbsp butter and 2 tsp cooking oil over medium heat. Add the onion and cook, stirring, until softened, about 4 minutes. Add the Arborio rice and stir for 1 minute until the grains are translucent at the edges.
4. Pour in the white wine vinegar and stir until absorbed. Begin adding the stock mixture, one ladleful at a time, stirring frequently and allowing each addition to be absorbed before adding the next. This process should take about 18-20 minutes, until the rice is creamy and al dente.
5. While the risotto cooks, prepare the garlic bread: Preheat your oven to 400°F (200°C). In a small bowl, mix 2 tbsp softened butter with the garlic powder and a pinch of salt. Spread the mixture onto the cut sides of the baguette. Place on a baking sheet and bake until golden, about 8-10 minutes.
6. In a separate skillet, heat 1 tsp olive oil over medium-high heat. Season the shrimp with salt, pepper and chili flakes. Cook the shrimp for 2-3 minutes per side until pink and opaque. Remove from heat and set aside.
7. When the risotto is nearly done, stir in the tomato paste, sun-dried tomatoes, diced tomato, Dijon mustard and half the Italian cheese blend. Cook for 1 minute, then remove from heat. Stir in the remaining 1 tbsp butter and the chives. Season with salt and pepper to taste.
8. Serve the risotto in bowls, topped with the cooked shrimp and a sprinkle of the remaining cheese. Accompany with the garlic bread on the side.

Recipe Tips

FAQ

Can I use a different type of rice?

Arborio rice is ideal for risotto due to its high starch content, which creates a creamy texture. Other short-grain varieties like carnaroli or vialone nano can work, but avoid long-grain rice.

How do I store leftovers?

Store leftover risotto in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water or broth to restore creaminess.

Can I make this dish dairy-free?

Yes, substitute the butter with a dairy-free alternative and use a vegan cheese blend. The risotto will still be delicious.