Risotto With Shrimp and Cherry Tomatoes

Time 35 minutes
Yields Serves 4
Risotto With Shrimp and Cherry Tomatoes
(Los Angeles Times)

Combine garlic, cilantro and orange zest in small bowl. Mix well and set aside.


Bring chicken broth to simmer in small saucepan. Heat oil in 3 1/2- to 4-quart saucepan or Dutch oven over medium heat. Swirl to coat pan, then add onion and saute until soft, about 3 minutes. Add rice and stir until grains are well-coated with oil, about 1 minute. Add wine and bring to boil.


Add 1/2 cup broth to rice and cook, stirring frequently, until rice has almost completely absorbed the liquid. Adjust heat so risotto is kept at slow simmer. Repeat, adding 1/2 cup broth at a time, reserving 1/4 cup. After about 18 minutes, rice will be plump and cooked through but will still have a nice texture.


Add shrimp, tomatoes, cream and remaining broth. Stir gently 1 to 2 minutes, allowing some of liquid to be absorbed and shrimp to heat through. Add pepper to taste. Spoon risotto into warm flat bowls, garnish with reserved garlic mixture and serve immediately.

Get our new Cooking newsletter, coming soon.
You may occasionally receive promotional content from the Los Angeles Times.