Shrimp Risotto
A quick and creamy shrimp risotto with juicy tomatoes and fresh parsley, ready in about 20 minutes. Perfect for a weeknight dinner that feels special without the fuss.
- Total time
- 20 min
- Servings
- 2
- Calories
- 520
- Protein
- 32g
Ingredients
6 items — tap to check off
Missing one? Custrd suggests a swap that works.
Open the appInstructions
Step 1
In a large skillet, heat 1 tbsp olive oil over medium heat. Add 1 cup arborio rice and toast, stirring, until edges are translucent, about 2 minutes.
Step 2
Stir in 1 cup diced tomatoes and 2.5 cups broth. Bring to a simmer, then reduce heat to low. Cook, stirring occasionally, until rice is creamy and tender, about 15 minutes.
Step 3
Add 0.5 lb shrimp and 0.5 cup grated parmesan. Cook, stirring, until shrimp are pink and opaque, about 3-4 minutes.
Step 4
Season with salt and pepper to taste. Stir in 2 tbsp chopped parsley and serve immediately with extra parmesan if desired.
Tools you’ll need
- Large skillet
- Wooden spoon
- Measuring cups
- Grater
Cook smarter
Get matched recipes for what’s in your fridge
Custrd is an iPhone and Android app that finds real recipes from the ingredients you already have. No more grocery-list aspirations. Try it free for 7 days.
