---
title: Shrimp and Sun-Dried Tomato Risotto
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/shrimp-and-sun-dried-tomato-risotto-6329e84575f861414d0d0776
servings: 2
prep time: 10 minutes
cook time: 40 minutes
time required: 50 minutes
difficulty: Medium
allergens:
  - Fish
  - Shellfish
  - Milk
  - Soy
  - Wheat
tags:
  - Seafood
  - Comfort Food
  - Rice
  - Garlic Bread
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.
image: "https://images.recipes.furrysalamander.com/shrimp-and-sun-dried-tomato-risotto.avif"
---

In a #medium pot{}, bring 5 cups water, @seafood stock concentrate{1%unit}, and @veggie stock concentrate{1%unit} to a boil. Once boiling, reduce to a low simmer. Reserve ¼ cup stock in a #small bowl{} for later.

Wash and dry produce. Halve, peel, and finely dice half @onion{½%unit}. Thinly slice @sun-dried tomatoes{2%tbsp}. Finely dice @tomato{1%unit}. Thinly slice @chives{2%tbsp}.

Melt 1 TBSP @butter{3%tbsp} in a #large pan{} over medium heat. Add diced onion and a pinch of @salt{1%tsp}. Cook, stirring occasionally, until softened ~{5%minutes}.

Add @arborio rice{1%cups} and half @tomato paste{1%tbsp}. Stir until paste has darkened ~{2%minutes}. Reduce heat to medium low and add 1 cup hot stock and ½ tsp salt. 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}. In the last minute of cooking, stir in sun-dried tomatoes.

While risotto cooks, halve @demi-baguette{1%unit} lengthwise. Heat a drizzle of @olive oil{1%tbsp} and ¼ tsp @garlic powder{½%tsp} in a second #large pan{} over medium heat. 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 salt and @black pepper{1%tsp}. Set aside. Wipe out pan.

Rinse shrimp under cold water and pat dry with paper towels. Season @shrimp{½%lb} with salt and pepper. Heat a large drizzle of @cooking oil{1%tbsp} in same pan over high heat. Once pan is hot, add shrimp, remaining garlic powder, and a pinch of @chili flakes{1%pinch} to taste. Cook, stirring occasionally, until shrimp are opaque and almost cooked through ~{3%minutes}.

Lower heat to medium; add tomato, @white wine vinegar{1%tbsp}, half @dijon mustard{1%tsp}, and reserved stock. Cook, stirring occasionally, until sauce is thickened and shrimp are cooked through ~{2%minutes}. Remove from heat and stir in 1 TBSP butter.

Once risotto is cooked, remove from heat and stir in @italian cheese blend{½%cup}, half chives, and 2 TBSP butter until melted. 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.