---
title: Shrimp and Sun-Dried Tomato Risotto
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/shrimp-and-sun-dried-tomato-risotto-6329e84575f861414d0d0776
prep time: 20 minutes
cook time: 30 minutes
time required: 50 minutes
difficulty: medium
allergens:
  - Fish
  - Shellfish
  - Milk
  - Soy
  - Wheat
tags: []
rating: 4.0
rating_count: 591
source_chef: Recipe Development Team
review_highlights:
  - theme: Flavor
    text: Delicious and highly recommended, though some found it could use more spice for extra kick.
  - theme: Ease of prep
    text: Takes time and multiple pans, but many felt the end result was worth the effort.
nutrition:
  calories: 1000
  protein: 36
  fat: 41
  saturated fat: 20
  carbohydrates: 103
  sugar: 15
  fiber: 3
  cholesterol: 255
  sodium: 2750
  trans fat: 1
  potassium: 1080
  calcium: 330
  iron: 2.7
image: "https://images.recipes.furrysalamander.com/Grain%20Recipes/Arborio%20Rice/shrimp-and-sun-dried-tomato-risotto.avif"
---

In a medium pot (use a large pot for 4 servings), bring 5 cups water (8 cups for 4), @Seafood Stock Concentrate{4}, and @Veggie Stock Concentrate{2} to a boil. Once boiling, reduce to a low simmer. Reserve ¼ cup stock (1⁄3 cup for 4) in a small bowl (you’ll use it in Step 4). Wash and dry produce. Halve, peel, and finely dice half the @Onion{1} (whole onion for 4). Thinly slice @Sun-Dried Tomatoes{3%oz}. Finely dice @Tomato{1}. Thinly slice @Chives{½%oz}.

Melt 1 TBSP @Butter{8%tbsp} (2 TBSP for 4 servings) in a large pan over medium heat. Add diced onion and a pinch of @Salt{}. Cook, stirring occasionally, until softened, ~{5%minutes}. Add @Arborio Rice{1.5%cup} and half the @Tomato Paste{1} (all for 4); stir until paste has darkened, ~{2%minutes}. Reduce heat to medium low and add 1 cup hot stock and ½ tsp salt (1½ cups stock and 1 tsp salt for 4); stir until liquid has mostly absorbed. Repeat with remaining stock— adding ½ cup at a time and stirring until liquid has mostly absorbed—until rice is al dente and risotto is creamy, ~{20%minutes}. TIP: Depending on the size of your pan, you may need a little more or less liquid. The end result should be loose and creamy. In the last minute of cooking, stir in sun- dried tomatoes.

While risotto cooks, halve @Demi-Baguette{2} lengthwise. Heat a drizzle of @Olive Oil{2%tsp} and ¼ tsp @Garlic Powder{2%tsp} (½ tsp for 4 servings) in a second large pan over medium heat. (You’ll use the rest of the garlic powder later.) Stir to combine. Add baguette, cut sides down, and press down lightly to toast until golden, ~{3%minutes}. Turn off heat. Remove garlic bread from pan and sprinkle with a pinch of @Black Pepper{} and salt; set aside. Wipe out pan.

Rinse @Shrimp{20%oz} under cold water; pat dry with paper towels. Season with salt and pepper. Heat a large drizzle of @Cooking Oil{2%tsp} in same pan over high heat. Once pan is hot, add shrimp, remaining garlic powder, and a pinch of @Chili Flakes{1%tsp} to taste. Cook, stirring occasionally, until shrimp are opaque and almost cooked through, ~{3%minutes}. Lower heat to medium; add tomato, @White Wine Vinegar{10%tsp}, half the @Dijon Mustard{2%tsp} (all for 4 servings), and reserved stock. Cook, stirring occasionally, until sauce is thickened and shrimp are cooked through, ~{2%minutes} more. Remove from heat and stir in 1 TBSP butter (2 TBSP for 4).

Once risotto is cooked, remove from heat and stir in @Italian Cheese Blend{1%cup}, half the chives, and 2 TBSP butter (4 TBSP for 4 servings) until melted. (TIP: If risotto is too thick, stir in a splash of remaining stock or plain water.) Taste and season generously with salt and pepper.

Halve garlic bread on a diagonal. Divide risotto between plates or shallow bowls and top with shrimp and sauce from pan. Garnish with remaining chives and serve with garlic bread on the side.

Shrimp are fully cooked when internal temperature reaches 145 degrees.