Shrimp and Tomato Risotto

When I was in Stockholm in April, I had the most amazing seafood risotto. Rice, cooked al dente, in a light tomato- and seafood-infused broth, served with a generous portion of shrimp, calamari, and scallops. Like many things in Stockholm, it was outrageously expensive, but it was worth every penny - and not just because it was on my employer's tab (although it didn't hurt!).


The risotto that I've made and ordered before has had a much creamier consistency, and it was nice to try something different. Although it was probably richer than risotto I've made at home in terms of its ingredients (restaurants generally love to cook with plenty of fat), its light consistency made it feel like a healthy meal.

When I got home, I found myself craving seafood risotto. Although I couldn't find a recipe that would yield a lighter risotto, like that which I had in Stockholm, I decided that this Shrimp and Tomato Risotto from Food Network sounded delicious - it would definitely satisfy my seafood risotto craving.


While a traditional risotto is made (using shrimp stock instead of the traditional chicken stock), tomatoes are blended with freshly sauteed shrimp and cream. When the risotto is nearly cooked, the shrimp mixture is added. More sauteed shrimp is added to the final risotto as a garnish.


The result is a rich, creamy risotto with shrimp and tomato flavour in every bite.

For the Shrimp and Tomato Risotto recipe, click here. A recipe for shrimp stock isn't included. You can use store-bought fish or shrimp stock bouillon, or you can check out this recipe, which yields a basic shrimp stock.