Shrimp & Sun-Dried Tomato Risotto
with Zucchini, Grape Tomatoes & Parmesan
Shrimp & Sun-Dried Tomato Risotto
Creamy risotto with tender shrimp, zucchini, and juicy grape tomatoes, finished with sun-dried tomato flavor and Parmesan for a rich, savory dinner.
Ingredients
For 2 servings
- ¾ cup Arborio Rice
- 4 ounce Cream Sauce Base
- 2 clove Garlic
- 4 ounce Grape Tomatoes
- 3 tablespoon Parmesan Cheese
- 1 unit Shallot
- 10 ounce Shrimp
- 1.5 ounce Sun-Dried Tomatoes
- 1 tablespoon Tuscan Heat Spice
- 2 unit Veggie Stock Concentrate
- 1 unit Zucchini
Additional Ingredients
- 1 tablespoon Butter
- 3 teaspoon Cooking Oil
- Pepper
- Salt
Italian
PDF
DifficultyMedium
Prep Time15m
Total Time40m
Calories780
Protein32g
Carbs86g
Fat31g
Tags:
Protein SmartMass Gain Friendly
⚠️Allergens:
🥛Milk🦐ShellfishSwaps and substitutions
For a shellfish-free version, swap the shrimp for sautéed mushrooms, chickpeas, or white beans to keep the dish hearty. To make it dairy-free, use a plant-based cream alternative and a vegan Parmesan-style topping.
What to serve with it
Serve with a crisp green salad or lightly dressed arugula to balance the rich, creamy rice. Warm crusty bread is also a good side for soaking up the tomato and Parmesan flavors.
