Lemony-Shrimp Risotto with Tomato Sauce

Name: Lemony-Shrimp Risotto with Tomato Sauce
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4-6
Ingredients: 1 1/2 tablespoons olive oil; 1 pound shrimp; Kosher salt and freshly ground black pepper to taste; 4 garlic cloves; 1 lemon; 1/4 teaspoon red pepper flakes; 4 shallots; 1 1/2 cups Arborio rice; 1 (28 ounce) can Tomato Sauce; 1/2 cup dry white wine; 5 cups water; 1/2 cup fresh basil leaves; 1/2 cup heavy cream; lemon wedge; Parmigiano-Reggiano cheese

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Serves:

4 people

Prep Time:

15 minutes

Cook Time:

40 minutes

Risotto isn't just rich, creamy and satisfying - it's the kind of deceptively easy dish that's guaranteed to impress. The finishing touches to this risotto include a splash of cream, a flurry of nutty Parmigiana-Reggiano, and aromatic fresh basil.

Ingredients

Copy Ingredients

1 1/2 tablespoons olive oil
1 pound shrimp, medium size, peeled and deveined
Kosher salt and freshly ground black pepper to taste
4 garlic cloves, minced
1 lemon, zested and juiced
1/4 teaspoon red pepper flakes
4 shallots, finely chopped, about 1/2 cup
1 1/2 cups Arborio rice
1 (28 ounce) can Tuttorosso® Tomato Sauce
1/2 cup dry white wine
5 cups water
1/2 cup fresh basil leaves, thinly sliced or chopped
1/2 cup heavy cream
lemon wedge, to garnish
Parmigiano-Reggiano cheese, grated, to garnish

Instructions

Heat 1 tablespoon of olive oil in large skillet with high sides over medium-high heat until shimmering. Season shrimp with salt and pepper, then sprinkle with garlic, lemon zest, and red pepper flakes. Cook, tossing occasionally, until just beginning to turn pink and opaque, about 2 minutes. Do not cook to completion, as shrimp will continue to cook in Step 4. Transfer to a medium bowl, drizzle with lemon juice and toss to coat evenly.
Reduce heat to medium and add remaining olive oil, heating until shimmering. Add shallots and cook, stirring occasionally, until softened, about 2 minutes. Add rice and 1 ½ teaspoons salt and stir to coat. Add wine and cook, stirring, until liquid is reduced by half, about 3 minutes.
Stir in Tuttorosso Tomato Sauce and half of the water. Simmer, stirring constantly, until most of the liquid has been absorbed, about 15 minutes. Stir in remaining water and continue cooking, stirring occasionally, until rice is al dente, about 15 minutes. The rice should look saucy.
Stir in reserved shrimp and allow to cook through, about 2 minutes. Finish with basil and cream. Season to taste with salt and pepper. Serve immediately, garnishing with lemon wedges and additional Parmigiano-Reggiano.

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Lemony-Shrimp Risotto with Tomato Sauce

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