Shrimp and Sun-Dried Tomato Risotto
with Garlic Bread
Shrimp and Sun-Dried Tomato Risotto
Creamy risotto pairs tender shrimp with rich sun-dried tomato flavor, finished with crispy garlic bread for a comforting seafood dinner that feels restaurant-worthy.
Ingredients
For 2 servings
- ¾ cup Arborio Rice
- 1 teaspoon Chili Flakes
- ¼ ounce Chives
- 1 unit Demi-Baguette
- 2 teaspoon Dijon Mustard
- 1 teaspoon Garlic Powder
- ½ cup Italian Cheese Blend
- 2 unit Seafood Stock Concentrate
- 10 ounce Shrimp
- 1.5 ounce Sun-Dried Tomatoes
- 1 unit Tomato
- 1.5 ounce Tomato Paste
- 1 unit Veggie Stock Concentrate
- 5 teaspoon White Wine Vinegar
- 1 unit Yellow Onion
Additional Ingredients
- 4 tablespoon Butter
- 2 teaspoon Cooking Oil
- 1 teaspoon Olive Oil
- Pepper
- Salt
American
PDF
DifficultyMedium
Prep Time10m
Total Time50m
Calories1030
Protein36g
Carbs116g
Fat44g
Tags:
Protein SmartMass Gain Friendly
⚠️Allergens:
🐟Fish🥛Milk🦐Shellfish🌱Soy🌾WheatSwaps and substitutions
For dairy-free, swap the cheese finish for a plant-based alternative or a little extra olive oil for body. To avoid shellfish, replace the shrimp with mushrooms, white beans, or tofu; for gluten-free, use gluten-free bread and check the stock and mustard.
What to serve with it
Serve with a crisp green salad or steamed broccoli to lighten the rich risotto, plus extra garlic bread if you want a fuller meal. A chilled white wine or sparkling water with lemon also pairs well with the briny shrimp and tomato flavors.
