Tomato risotto with shrimps and cherry tomatoes
4 servings
30 minutes
Tomato risotto with shrimp and cherry tomatoes is a true reflection of Italian gastronomy, combining rich flavor and elegance. The risotto, cooked in white wine and vegetable broth, gains a delicate creamy texture from the addition of cream. The aroma of marjoram and basil enhances the rich tomato taste intertwined with the sweet notes of sautéed shrimp. This dish not only beautifully conveys the spirit of Mediterranean cuisine but also makes an excellent choice for a festive dinner or a cozy evening with loved ones. Served with juicy cherry tomatoes and fresh parsley adds brightness to the flavor and makes the dish visually appealing. Rich, balanced, and refined, it captivates with its aroma and harmony of ingredients.
1
Peel the onion and garlic, chop them into cubes, and sauté in a pan greased with vegetable oil with marjoram.
- Onion: 1 head
- Garlic: 2 cloves
- Olive oil: 20 ml
- Marjoram: 1 g
2
Pour rice into the pan and fry it over low heat, stirring constantly until it becomes translucent and golden.
- Arborio rice: 300 g
3
Pour wine into the rice and let it evaporate for about 3 minutes
- White wine: 100 ml
4
Pour in the vegetable broth and let the rice cook uncovered on medium heat for 7-8 minutes, until the liquid reduces by half.
- Vegetable broth: 150 ml
5
Pour in the cream, mix well and cook for another 3-4 minutes
- Cream 20% fat: 150 ml
6
Add tomato puree, salt and pepper, basil, mix and let it sit covered for a couple of minutes.
- Tomato puree: 80 ml
- Sea salt: 5 g
- Ground black pepper: 2 g
- Basil: 1 g
7
Fry the shrimp in a dry non-stick or grill pan on both sides for 1-2 minutes each, season with salt, and serve with risotto.
- Peeled king prawns: 16 pieces
8
Place the finished risotto in the center of the plate, arrange shrimp and cherry tomatoes around the edges, and sprinkle with chopped parsley if desired.
- Peeled king prawns: 16 pieces
