Jumbo Shrimp Risotto

Name: Jumbo Shrimp Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 1 kg of Shrimp; 320 g of Rice; 300 g of Tomato Sauce; 10 Cherry Tomatoes; 10 Olives; 1 White Onions; 4 ladles of Shellfish Broth; 1 bunch of Parsley; Table Salt; Black Pepper

Jumbo Shrimp Risotto is a classic Italian seafood first course. We make it with shrimp, tomato sauce, olives and cherry tomatoes.

Difficulty Medium
Preparation 15 minutes
Cooking 30 minutes
Servings for 4 people

Jumbo Shrimp Risotto is a tasty seafood first course that belongs to Italy’s culinary tradition and often appears on restaurant menus, especially in seaside towns. But making jumbo shrimp risotto at home isn’t as hard as you might think, and today I’ll prove it.

In today’s recipe we make a tasty Risotto with Shrimp, Tomato Sauce, Black Olives and Cherry Tomatoes that will surprise you not only with its flavor but also because it isn’t very hard to make. With my shrimp risotto recipe you’ll find out that this dish is easier and quicker than you think. Today I’m offering an even tastier version of classic shrimp risotto, but of course I’ll also explain how to make the classic version… all you have to do is pick your favorite.

If you love seafood risottos, I also recommend trying Seafood Risotto, Creamy Langoustine Risotto and Licorice and Shrimp Risotto. And now let’s discover the recipe for Jumbo Shrimp Risotto together.

Ingredients for 4 people

1 kg of Shrimp
320 g of Rice
300 g of Tomato Sauce
10 Cherry Tomatoes
10 Olives black, pitted
1 White Onions
4 ladles of Shellfish Broth
1 bunch of Parsley
Table Salt to taste
Black Pepper to taste

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Method

To make the Jumbo Shrimp Risotto, take the shrimp and remove the antennae, then wash them well and place them in a colander. Now salt them and let them drain. Meanwhile, peel and trim the onion, then chop it finely. Take a large pan and heat the oil with the onion in it, then when the onion has browned, add the tomato sauce, salt and pepper and mix well.
Let it cook for about 10-15 minutes and meanwhile make the Shellfish Stock, then after this time add 4 ladles of stock and the rice to the pan and mix well. When the stock has partly reduced and the rice is almost cooked, add the shrimp, the olives and the sliced cherry tomatoes and keep cooking for another 15 minutes, or until the rice is just right. Serve your Jumbo Shrimp Risotto immediately. Finally, remember to download our App with exclusive content and fewer ads!

Variations and Alternatives

If you want to make the classic version of Jumbo Shrimp Risotto, you can leave out the olives and cherry tomatoes. If instead you’d rather make Jumbo Shrimp Risotto without tomato, just leave out the tomato sauce.

Tips

If you’re not used to cleaning shrimp, you can ask your trusted fishmonger to give them to you already cleaned.

Storage

Jumbo Shrimp Risotto must be eaten right away.