Lemony-Shrimp Risotto with Tomato Sauce | Red Gold Tomatoes
Risotto isn't just rich, creamy and satisfying - the finishing touches to this risotto include a splash of cream, a flurry of Parmigiana-Reggiano, and aromatic fresh basil.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.redgoldtomatoes.com.
Ingredients
- 1 1/2 tablespoons olive oil
- 1 pound shrimp, medium size, peeled and deveined
- Kosher salt and freshly ground black pepper to taste
- 4 garlic cloves, minced
- 1 lemon, zested and juiced
- 1/4 teaspoon red pepper flakes
- 4 shallots, finely chopped, about 1/2 cup
- 1 1/2 cups Arborio rice
- 1 (28 ounce) can Tuttorosso® Tomato Sauce
- 1/2 cup dry white wine
- 5 cups water
- 1/2 cup fresh basil leaves, thinly sliced or chopped
- 1/2 cup heavy cream
- lemon wedge, to garnish
- Parmigiano-Reggiano cheese, grated, to garnish
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