Creamy Shrimp Risotto with Fresh Tomato Sauce

Name: Creamy Shrimp Risotto with Fresh Tomato Sauce
Prep time: 60 min
Total time: 60 min
Yield: 4 servings
Cuisine: Française
Ingredients: 500 g medium shrimp, peeled and deveined; 1 1/2 cups carnaroli or arborio rice; 1 cup dry white wine; 100 g sliced button mushrooms (optional); 3 large ripe plum tomatoes, peeled and chopped; 2 small onions, finely grated; 3 garlic cloves, crushed; 1 celery stalk, finely chopped; 1 shrimp, fish or vegetable stock cube; 100 g heavy cream; Salt, grated parmesan, curry powder, flat-leaf parsley, bay leaf and olive oil to taste

By Marie Lefebvre · Updated November 1, 2026

A velvety shrimp risotto with a golden curry kick and a rich homemade tomato sauce. Elegant enough for guests, comforting enough for any weeknight dinner.

Prep⏱️ 60 min

Servings👥 4 servings

Difficulty📊 Medium

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🛒 Ingredients

4 servings

500 g medium shrimp, peeled and deveined
1 1/2 cups carnaroli or arborio rice
1 cup dry white wine
100 g sliced button mushrooms (optional)
3 large ripe plum tomatoes, peeled and chopped
2 small onions, finely grated
3 garlic cloves, crushed
1 celery stalk, finely chopped
1 shrimp, fish or vegetable stock cube
100 g heavy cream
Salt, grated parmesan, curry powder, flat-leaf parsley, bay leaf and olive oil to taste

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Directions

1
Squeeze lemon juice over the shrimp and let them marinate while you prepare the vegetables.
2
Sauté half the garlic, one onion, one bay leaf and the celery in olive oil over medium heat.
3
Add the chopped tomatoes and cook until a thick sauce forms, adding a splash of water only if it starts to stick.
4
Season lightly with salt and set the tomato sauce aside.
5
Rinse and drain the shrimp, then sear them in a preheated non-stick skillet with olive oil and the remaining garlic.
6
Season with salt and curry powder. Add the mushrooms. Once golden, pour in the tomato sauce and sauté for 2 more minutes. Set aside.
7
Bring 1 litre of water to a boil with the stock cube to prepare a hot broth.
8
In a large saucepan, sweat the second onion and remaining garlic in olive oil. Add the rice and toast for 2 minutes, stirring until translucent.
9
Pour in the white wine and stir constantly until fully absorbed.
10
Add the hot broth one ladle at a time, stirring continuously for about 18 minutes until the rice is al dente.
11
Fold in the shrimp-tomato mixture and the cream. Stir well, adjust seasoning and add the parmesan.
12
Finish with freshly chopped parsley and serve immediately in warm bowls.

💡 Chef's Tip

Never stop stirring the risotto and always add hot broth one ladle at a time — this releases the starch and creates that signature creamy texture. Prep the shrimp sauce ahead so you can focus entirely on the rice.