Wolfgang Puck’s Tomato Risotto With Shrimp Recipe

Wolfgang Puck’s Tomato Risotto With Shrimp Recipe

How To Make Tomato Risotto With Shrimp

Have your fill of this delightfully savory tomato risotto made with arborio rice, chicken stock, tomato soup, cheese, and more topped with sauteed shrimp!

Cooking: 20 minutes
Total: 20 minutes



  • 6tbspolive oil,divided
  • 2tspgarlic,minced, divided
  • 1tbspshallot,minced
  • 1cuparborio rice
  • ¼cupdry white wine
  • 2cupschicken stock,boiling
  • 14.5oztomato soup,(1 can)
  • 6tbspunsalted butter,cubed
  • ¼cupparmesan cheese,freshly grated
  • kosher salt and freshly ground white pepper,to taste
  • 8large shrimps,peeled, deveined, tails on, butterflied
  • ¼cupgreen peas
  • 1tbspfresh parsley leaf,to garnish, minced


  1. In a medium skillet, heat 3 tablespoons of olive oil over medium heat.

  2. Add the shallots and 1 teaspoon minced garlic, and sauté until soft, but not brown.

  3. Add the rice and sauté until well-coated with the oil. Deglaze the pan with the wine and reduce until the pan is almost dry.

  4. Using a 4-ounce ladle, add 1 ladle of boiling stock to the rice. Stir the rice until the stock is absorbed and the rice is almost dry.

  5. Continue adding stock,1 ladle at a time, until the rice is tender but still firm. It should be moist and creamy, but not runny.

  6. Add the tomato basil bisque and stir to combine.

  7. Remove the risotto from the heat, and stir in the butter and the parmesan cheese. Season with salt and pepper.

  8. Heat the remaining 3 tablespoons of olive oil in a medium skillet over medium heat.

  9. Add the remaining teaspoon of minced garlic and the shrimp. Season with salt and white pepper.

  10. Add the peas and cook for 4 to 5 minutes until the shrimp is pink and opaque.

  11. Remove the shrimp from the heat and sprinkle with parsley.

  12. Divide the risotto between 2 warm serving plates. Top each with half the shrimp and peas.

  13. Serve immediately.

  14. Enjoy


  • Calories: 632.43kcal
  • Fat: 41.90g
  • Saturated Fat: 15.79g
  • Trans Fat: 0.70g
  • Monounsaturated Fat: 20.79g
  • Polyunsaturated Fat: 3.25g
  • Carbohydrates: 48.75g
  • Fiber: 2.17g
  • Sugar: 3.98g
  • Protein: 12.59g
  • Cholesterol: 73.36mg
  • Sodium: 678.59mg
  • Calcium: 138.79mg
  • Potassium: 277.26mg
  • Iron: 3.03mg
  • Vitamin A: 183.97µg
  • Vitamin C: 7.55mg
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