Shrimp Risotto

shrimp risotto

[ Serves 4 ]


For the shrimp:

  • 25 ml Olive Oil
  • 2 tbsp chopped Garlic
  • 150 gms chopped Onion
  • 400 gms Shrimp
  • 1 teaspoon salt
  • ½ teaspoon Paprika
  • ½ teaspoon ground black pepper
  • 150 gms Tomato (blanched, deseeded and roughly chopped)
  • 2 tablespoon fresh chopped parsley
  • ¼ cup concentrated tomato paste
  • 2 cups of warm natural water
  • Seasoning as required

For the Risotto:

  • 350 gms Arborio Rice
  • 1 teaspoon Olive Oil
  • 2 cups of warm natural water
  • ½ teaspoon salt


Step 1 – Rinse the rice first, pre-heat the non-stick pan, over medium heat, add olive oil, rice, salt and warm water. Cover the saucepan and reduce heat to low. (Do not need to mess with the steam). After around 18 minutes or until the rice is tender and water is absorbed. Remove from heat and let sit and covered.

Step 2 – Using another saucepan, heat olive oil, sauté onions and garlic. Keep sautéing during ½ minutes and add shrimps, paprika and black peppers .Still keeping sautéing and add chopped deseeded tomato. Cook for 5 minutes until the moisture evaporated then add tomato paste with warm water and reduce heat to low. Add some amount of chopped parsley. Cook for 10 minutes and add rice.


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