Shrimp Tomato Cream Risotto recipe - ingredients, nutrition and when to eat it
This risotto is made by gently cooking rice in a cream sauce with shrimp and tomatoes.
This risotto is made by gently cooking rice in a cream sauce with shrimp and tomatoes. The tangy tomato and rich cream come together in a satisfying dish that is perfect for a warm bowl at lunch or dinner.
Western · 30 minutes to cook
Nutrition (per 586.2g serving): 637.5 kcal · protein 24.3g · carbohydrate 78.8g · fat 24.2g · sodium 290.8mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: If the rice becomes too thick and clumps together, add one or two tablespoons of water at a time to loosen it.
Tips: Shrimp can become tough if overcooked, so cook it with the tomatoes and check at the end that it is cooked through.
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Ingredients (1 serving)
- White rice — 1 bowl
- Shrimp — 80 g
- Tomato — 0.5 pc
- Heavy cream — 3 Tbsp
- Onion — 0.3 pc
- Garlic — 1 clove
- Olive oil — 1 tsp
- Parmesan cheese — 1 Tbsp
- Water — 120 ml
- Salt — 0.5 g
- Ground black pepper — 0.2 g