Tomato Risotto With Shrimp Recipe

A delectable, warming dish perfect for a cozy night in, this recipe combines succulent shrimp with creamy tomato risotto. It's a signature dish of Wolfgang Puck that's sure to impress your family and friends. With its rich flavors and comforting texture, this dish is a testament to the power of simple, quality ingredients.

Photos of Wolfgang Puck’s Tomato Risotto With Shrimp Recipe

Arborio rice, a key ingredient in this dish, might not be a staple in your pantry. It's a short-grain rice known for its ability to absorb flavors and maintain a firm texture, making it ideal for risotto. Similarly, if you don't often cook with seafood, be sure to buy the freshest shrimp you can find for the best results. Lastly, tomato bisque soup is used in this recipe. If you can’t find it, a good quality tomato soup can be a worthy substitute.

Ingredients for Wolfgang Puck's Tomato Risotto with Shrimp

Olive oil: Used for sautéing and to provide a silky texture.

Garlic: Adds a robust, aromatic flavor to the dish.

Shallot: Contributes a subtle, sweet flavor.

Arborio rice: The star of risotto, it absorbs the flavors while remaining al dente.

Dry white wine: Deglazes the pan and adds depth of flavor.

Chicken stock: Provides the liquid for cooking the rice and brings flavor.

Tomato soup: Gives a tangy, sweet note to the risotto.

Unsalted butter: Adds creaminess and richness.

Parmesan cheese: Offers a salty, umami character.

Kosher salt and white pepper: Season to taste.

Shrimps: Adds a sweet, briny flavor and a tender bite.

Green peas: A bright, sweet addition.

Parsley: Adds a fresh, herbal note.

One reader, Hamil Kelsey says:

This tomato risotto with shrimp recipe by Wolfgang Puck is a game-changer! The flavors are rich and the dish is so satisfying. The combination of the creamy risotto and succulent shrimp is simply divine. It's a must-try for anyone who loves a good, hearty meal.

Hamil Kelsey

Key Techniques for Preparing Wolfgang Puck's Tomato Risotto with Shrimp

How to sauté the shallots and garlic: In a medium skillet, heat 3 tablespoons of olive oil over medium heat. Add the shallots and 1 teaspoon minced garlic, and sauté until soft, but not brown.

How to cook the risotto: Add the rice and sauté until well-coated with the oil. Deglaze the pan with the wine and reduce until the pan is almost dry. Using a 4-ounce ladle, add 1 ladle of boiling stock to the rice. Stir the rice until the stock is absorbed and the rice is almost dry. Continue adding stock, 1 ladle at a time, until the rice is tender but still firm. It should be moist and creamy, but not runny.

How to cook the shrimp and peas: Heat the remaining 3 tablespoons of olive oil in a medium skillet over medium heat. Add the remaining teaspoon of minced garlic and the shrimp. Season with salt and white pepper. Add the peas and cook for 4 to 5 minutes until the shrimp is pink and opaque.

How to serve: Divide the risotto between 2 warm serving plates. Top each with half the shrimp and peas. Serve immediately.

How To Make Tomato Risotto With Shrimp

Have your fill of this delightfully savory tomato risotto made with arborio rice, chicken stock, tomato soup, cheese, and more topped with sauteed shrimp!

Preparation:

Cooking: 20 minutes

Total: 20 minutes

Serves:

Ingredients

6tbspolive oil,divided
2tspgarlic,minced, divided
1tbspshallot,minced
1cuparborio rice
¼cupdry white wine
2cupschicken stock,boiling
14.5oztomato soup,(1 can)
6tbspunsalted butter,cubed
¼cupparmesan cheese,freshly grated
kosher salt and freshly ground white pepper,to taste
8large shrimps,peeled, deveined, tails on, butterflied
¼cupgreen peas
1tbspfresh parsley leaf,to garnish, minced

Instructions

In a medium skillet, heat 3 tablespoons of olive oil over medium heat.
Add the shallots and 1 teaspoon minced garlic, and sauté until soft, but not brown.
Add the rice and sauté until well-coated with the oil. Deglaze the pan with the wine and reduce until the pan is almost dry.
Using a 4-ounce ladle, add 1 ladle of boiling stock to the rice. Stir the rice until the stock is absorbed and the rice is almost dry.
Continue adding stock,1 ladle at a time, until the rice is tender but still firm. It should be moist and creamy, but not runny.
Add the tomato basil bisque and stir to combine.
Remove the risotto from the heat, and stir in the butter and the parmesan cheese. Season with salt and pepper.
Heat the remaining 3 tablespoons of olive oil in a medium skillet over medium heat.
Add the remaining teaspoon of minced garlic and the shrimp. Season with salt and white pepper.
Add the peas and cook for 4 to 5 minutes until the shrimp is pink and opaque.
Remove the shrimp from the heat and sprinkle with parsley.
Divide the risotto between 2 warm serving plates. Top each with half the shrimp and peas.
Serve immediately.
Enjoy

Nutrition

Calories: 632.43kcal
Fat: 41.90g
Saturated Fat: 15.79g
Trans Fat: 0.70g
Monounsaturated Fat: 20.79g
Polyunsaturated Fat: 3.25g
Carbohydrates: 48.75g
Fiber: 2.17g
Sugar: 3.98g
Protein: 12.59g
Cholesterol: 73.36mg
Sodium: 678.59mg
Calcium: 138.79mg
Potassium: 277.26mg
Iron: 3.03mg
Vitamin A: 183.97µg
Vitamin C: 7.55mg

Pro Tip for Perfecting Wolfgang Puck's Tomato Risotto with Shrimp

When making risotto, it's important to add the chicken stock gradually, one ladle at a time, and stir continuously. This process allows the rice to release its starch, creating the creamy texture that is characteristic of a good risotto. Also, remember to use a wooden spoon to stir, as it's gentle on the rice grains and helps to prevent them from breaking.

Time-Saving Tips for Wolfgang Puck's Tomato Risotto with Shrimp Recipe

Plan ahead: Before starting the recipe, gather all the ingredients and equipment needed. This will help streamline the cooking process and minimize any last-minute scrambling.

Prep in advance: Chop vegetables, measure out ingredients, and devein shrimp ahead of time. This will save time during the actual cooking process.

Multi-task: While the risotto is cooking, prepare the shrimp and peas simultaneously to maximize efficiency in the kitchen.

Use a pressure cooker: Consider using a pressure cooker to make the risotto, as it can significantly reduce the cooking time while still producing creamy and delicious results.

Opt for frozen peas: Instead of shelling fresh peas, use frozen peas to save time and effort without compromising on flavor.

Keep ingredients organized: Arrange ingredients in the order they will be used to avoid any confusion or delays during the cooking process.

Invest in quality tools: Quality kitchen tools such as sharp knives, efficient cookware, and reliable appliances can make the cooking process smoother and more time-efficient.

Clean as you go: Wash and put away utensils and equipment as you progress through the recipe to minimize clutter and save time during cleanup.

Streamline the process: Look for ways to simplify the recipe without sacrificing flavor, such as using pre-made tomato soup or pre-cooked shrimp to cut down on preparation time.

Prioritize efficiency: Focus on efficient techniques such as using a food processor for chopping or a rice cooker for preparing the risotto to save time and effort.

Substitute Ingredients For Wolfgang Puck’s Tomato Risotto With Shrimp Recipe

olive oil - Substitute with avocado oil: Avocado oil has a similar high smoke point and mild flavor, making it a suitable substitute for olive oil in this recipe.
arborio rice - Substitute with carnaroli rice: Carnaroli rice has a similar creamy texture and ability to absorb flavors, making it an excellent substitute for arborio rice in risotto recipes.
dry white wine - Substitute with dry vermouth: Dry vermouth can be used as a substitute for dry white wine, adding a similar depth of flavor to the dish.
chicken stock - Substitute with vegetable stock: Vegetable stock can be used as a substitute for chicken stock to maintain the savory flavor while catering to vegetarian preferences.
tomato soup - Substitute with crushed tomatoes: Using crushed tomatoes can provide a fresher and more vibrant tomato flavor compared to tomato soup.
unsalted butter - Substitute with ghee: Ghee can be used as a substitute for unsalted butter, adding a rich and nutty flavor to the dish.
parmesan cheese - Substitute with pecorino romano: Pecorino Romano cheese can be used as a substitute for parmesan, offering a similar salty and tangy flavor to the dish.
shrimps - Substitute with scallops: Scallops can be used as a substitute for shrimp, providing a delicate and sweet flavor to the dish.
green peas - Substitute with edamame: Edamame can be used as a substitute for green peas, adding a pop of color and a slightly nutty flavor to the dish.

Presentation Ideas for Wolfgang Puck's Tomato Risotto with Shrimp

Elevate the risotto: Carefully mold the risotto into a perfect round shape using a ring mold for a clean and elegant presentation.
Garnish with microgreens: Sprinkle a handful of vibrant microgreens on top of the risotto for a pop of color and a fresh, delicate flavor.
Create a shrimp tower: Stack the shrimp on top of each other, creating a tower on the center of the risotto for a visually stunning and impressive presentation.
Drizzle with balsamic reduction: Use a squeeze bottle to create a beautiful drizzle of balsamic reduction around the edge of the plate, adding a touch of sweetness and sophistication.
Use edible flowers: Place a few edible flowers strategically around the plate to add a touch of elegance and a subtle floral note to the dish.
Sprinkle with gold leaf: For a truly luxurious touch, delicately place a few edible gold leaf flakes on top of the shrimp for a stunning and opulent finish.
Serve on fine china: Present the dish on exquisite, fine china to elevate the dining experience and showcase the attention to detail in the presentation.
Add a lemon twist: Garnish the plate with a small, twisted lemon peel for a hint of citrus aroma and a visually appealing finishing touch.
Use a custom plate design: Choose a uniquely shaped plate to showcase the dish, adding an artistic element to the presentation that complements the flavors and textures.
Sprinkle with truffle shavings: Grate a small amount of truffle over the risotto for a luxurious and aromatic touch that will impress even the most discerning palates.

Essential Kitchen Tools for Making Tomato Risotto with Shrimp

Skillet: A flat-bottomed pan used for frying, searing, and sautéing ingredients.
Ladle: A long-handled spoon with a deep bowl for serving soups, stews, and sauces.
Medium skillet: A smaller-sized skillet used for cooking smaller portions of food.
Mixing bowl: A bowl used for combining ingredients, mixing batters, and marinating foods.
Food processor: A kitchen appliance used for chopping, blending, and pureeing ingredients.
Saucepan: A deep cooking pan with a long handle and a lid, used for making sauces, boiling liquids, and cooking grains.
Colander: A bowl-shaped kitchen utensil with perforated holes used for draining liquids from food items.
Cutting board: A durable board used for cutting and preparing ingredients.
Whisk: A kitchen utensil used for whipping, beating, and stirring ingredients.
Chef's knife: A versatile kitchen knife used for slicing, dicing, and chopping ingredients.
Measuring cup: A container used for measuring liquid or dry ingredients accurately.
Spatula: A flat, flexible kitchen tool used for lifting, flipping, and spreading ingredients.
Tongs: A kitchen tool with two arms and a pivot used for gripping and lifting hot or delicate food items.
Grater: A kitchen tool used for grating cheese, vegetables, and other ingredients.
Garlic press: A kitchen tool used for crushing garlic cloves to extract their flavor.
Peeler: A kitchen tool used for removing the outer skin of fruits and vegetables.
Strainer: A kitchen tool used for separating liquids from solids or removing impurities from sauces and stocks.

Storage and Freezing Guidelines for Wolfgang Puck's Tomato Risotto with Shrimp

Here are the storing and freezing guidelines for Wolfgang Puck's tomato risotto with shrimp recipe:

To store leftover risotto, let it cool to room temperature first. Transfer to an airtight container and refrigerate for up to 3 days.
When ready to reheat, add a splash of chicken stock or water to loosen up the consistency. Heat gently in a saucepan over medium-low heat, stirring frequently, until warmed through. You may need to add more liquid as it heats up. Avoid overcooking the shrimp when reheating.
Risotto doesn't freeze well because it can become mushy and lose its creamy texture. The rice tends to break down and get overcooked upon reheating.
However, if you want to try freezing it, undercook the risotto slightly so the rice is still a bit firm. Let it cool completely. Transfer to a freezer-safe airtight container or resealable plastic bag, removing as much air as possible. Freeze for up to 1 month.
To reheat frozen risotto, let it thaw overnight in the refrigerator first. Place the thawed risotto in a saucepan and heat gently over medium-low heat. Stir in additional chicken stock or water, a little at a time, to return it to a creamy consistency. Heat until warmed through, but be careful not to overcook the shrimp.
It's best to freeze the risotto and shrimp separately for optimal texture. Cook the shrimp fresh when ready to serve the reheated risotto.

How To Reheat Leftover Tomato Risotto with Shrimp

Stovetop method: place the leftover risotto in a saucepan over medium-low heat. Add a splash of chicken stock or water to loosen the consistency and prevent the rice from drying out. Stir gently and continuously until the risotto is heated through and creamy. If you have leftover shrimp, add them to the pan during the last minute of reheating to warm them up without overcooking.
Microwave method: transfer the leftover risotto to a microwave-safe bowl. Add a small amount of chicken stock or water to the bowl and stir well. Cover the bowl with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape. Microwave on high power in 1-minute intervals, stirring between each interval, until the risotto is heated through and creamy. If you have leftover shrimp, add them to the bowl during the last 30 seconds of reheating.
Oven method: preheat your oven to 350°F (175°C). Transfer the leftover risotto to an oven-safe dish and add a small amount of chicken stock or water. Stir well to combine. Cover the dish with foil and place it in the preheated oven. Bake for 15-20 minutes, or until the risotto is heated through and creamy. If you have leftover shrimp, add them to the dish during the last 5 minutes of reheating.
Risotto cakes: for a creative twist, shape the leftover risotto into small patties. Heat a tablespoon of olive oil in a skillet over medium heat. Add the risotto cakes to the skillet and cook for 2-3 minutes on each side, or until golden brown and crispy. Serve the risotto cakes with a side salad or as an appetizer. If you have leftover shrimp, chop them up and incorporate them into the risotto cakes before shaping and frying.

Interesting Trivia About Tomato Risotto with Shrimp

Wolfgang Puck is a renowned chef and restaurateur known for his innovative culinary skills and popularizing California cuisine.

Budget-Friendly: Making Wolfgang Puck's Tomato Risotto with Shrimp at Home

This tomato risotto with shrimp recipe is moderately cost-effective for a household. The use of arborio rice and shrimp may increase the overall cost, but the dish's flavor and quality justify the expense. The approximate cost for a household of 4 people is around $30-$40. The richness of flavors and the inclusion of parmesan cheese and fresh parsley elevate the dish, making it worth the investment. Overall Verdict: 8/10

Is This Tomato Risotto with Shrimp Recipe Healthy?

The tomato risotto with shrimp recipe by Wolfgang Puck is a delicious and indulgent dish, but it may not be the healthiest option due to several factors:

The recipe uses a significant amount of olive oil and butter, which are high in calories and saturated fat.
Arborio rice, the main ingredient in risotto, is a refined grain that has been stripped of its fiber and nutrients.
The dish also includes a considerable amount of Parmesan cheese, which is high in sodium and saturated fat.
While shrimp is a lean protein source, the recipe only includes a small amount compared to the overall serving size.

However, the recipe does incorporate some healthy ingredients, such as tomato soup, which provides lycopene and other beneficial nutrients, and green peas, which are a good source of fiber, vitamins, and minerals.

To make this recipe healthier without compromising on taste, consider the following suggestions:

Reduce the amount of olive oil and butter used in the recipe, or replace some of the butter with a healthier alternative like olive oil or avocado oil.
Use a whole grain variety of rice, such as brown rice or quinoa, to increase the fiber and nutrient content of the dish.
Incorporate more vegetables into the risotto, such as mushrooms, asparagus, or spinach, to boost the overall nutritional value.
Reduce the amount of Parmesan cheese used, or opt for a lower-sodium alternative.
Increase the proportion of shrimp or add other lean proteins, such as chicken or tofu, to create a more balanced meal.

Editor's Opinion on Wolfgang Puck's Tomato Risotto with Shrimp Recipe

The recipe for Wolfgang Puck's Tomato Risotto with Shrimp is a delightful combination of flavors and textures. The creamy risotto, infused with the richness of tomato soup and Parmesan cheese, pairs beautifully with the succulent shrimp and vibrant green peas. The use of garlic and shallots adds depth to the dish, while the white wine brings a touch of acidity. Overall, this dish is a harmonious blend of ingredients that showcases the elegance of Italian cuisine with a touch of seafood flair. It's a dish that is sure to impress and satisfy any discerning palate.

Enhance Your Wolfgang Puck’s Tomato Risotto With Shrimp Recipe with These Unique Side Dishes:

Garlic Mashed Potatoes: Creamy mashed potatoes with roasted garlic and a hint of parmesan cheese, perfect for pairing with the rich and flavorful tomato risotto.

Grilled Asparagus: Tender asparagus spears grilled to perfection and lightly seasoned with lemon and herbs, a refreshing and vibrant side dish to complement the savory shrimp and tomato risotto.

Mixed Green Salad: A refreshing mix of crisp greens, juicy tomatoes, and tangy vinaigrette, providing a light and refreshing contrast to the creamy and indulgent flavors of the tomato risotto and shrimp.

Alternative Recipes Similar to Wolfgang Puck's Tomato Risotto with Shrimp

Creamy Mushroom Risotto: This creamy mushroom risotto is a savory and comforting dish that is perfect for a cozy night in. The earthy flavors of the mushrooms combined with the creamy texture of the risotto make for a delicious and satisfying meal.

Lemon Garlic Shrimp Scampi: This lemon garlic shrimp scampi is a light and refreshing dish that is perfect for a summer evening. The bright flavors of the lemon and garlic pair perfectly with the tender shrimp, creating a dish that is both flavorful and satisfying.

Grilled Vegetable Skewers: These grilled vegetable skewers are a colorful and delicious addition to any barbecue or cookout. The combination of fresh vegetables and savory marinade make for a healthy and flavorful dish that is sure to be a hit with everyone at the table.

Suggested Appetizers and Desserts to Complement Wolfgang Puck's Tomato Risotto with Shrimp Recipe

Appetizers:

Savory Stuffed Mushrooms: Create a savory and indulgent appetizer by stuffing large mushrooms with a flavorful mixture of herbs, cheese, and breadcrumbs. Bake until golden and crispy for a delicious start to any meal.

Crispy Coconut Shrimp: Transport your taste buds to a tropical paradise with these crispy coconut shrimp. Dip succulent shrimp in a light batter, coat with shredded coconut, and fry until golden brown. Serve with a tangy dipping sauce for a delightful appetizer.

Desserts:

Chocolate Lava Cake: Indulge in a decadent, rich chocolate lava cake that oozes with molten chocolate when you cut into it. Pair it with a scoop of vanilla ice cream for the perfect balance of sweetness and richness.

Strawberry Cheesecake: Delight in a creamy and luscious strawberry cheesecake topped with fresh, juicy strawberries. The combination of tangy cream cheese and sweet strawberries creates a delightful flavor profile that will leave you craving for more.

Why trust this Wolfgang Puck’s Tomato Risotto With Shrimp Recipe:

This recipe is a testament to Wolfgang Puck's culinary expertise, ensuring a delightful dining experience. The use of arborio rice promises a creamy texture, while the addition of tomato soup infuses rich flavors. The incorporation of shrimp and green peas offers a delightful contrast in both taste and texture. The meticulous instructions and the inclusion of parmesan cheese guarantee an authentic Italian touch. Trust in the harmony of these ingredients to deliver a sensational risotto that will undoubtedly impress your palate.

If you've tried Wolfgang Puck's Tomato Risotto With Shrimp recipe, we'd love to hear your thoughts and experiences! Head over to the Recipe Sharing section of the forum to discuss this delicious dish with fellow cooking enthusiasts.

FAQ:

What is the best type of rice to use for this recipe?

Arborio rice is the best choice for making risotto due to its high starch content, which creates a creamy texture as it cooks.

Can I substitute the shrimp with another protein?

Absolutely! You can substitute the shrimp with chicken, scallops, or even tofu for a vegetarian option.

Can I use a different type of soup instead of tomato basil bisque?

Yes, you can use other creamy tomato-based soups or even plain tomato soup if you prefer. Just adjust the seasoning to your taste.

How can I make this recipe vegetarian?

To make this recipe vegetarian, simply substitute the chicken stock with vegetable stock and omit the shrimp. You can also add in some sautéed mushrooms or roasted vegetables for added flavor.

Can I prepare the risotto ahead of time?

While risotto is best enjoyed fresh, you can prepare the rice in advance and reheat it gently with a little extra stock before serving. However, the shrimp and peas should be cooked just before serving for the best flavor and texture.