Risotto Rosso


(0 votes) 0 0

Add a little but of pepper, onion, tomatoes and shrimp to rice and you'll have the best risotto recipe ever!

Shared by

Serving Size / Yield

4 servings


  • 1 Tbs. olive oil
  • 1/4 C. butter
  • 1 lg. onion, chopped
  • 1 sweet red pepper, seeded and chopped
  • 1 C. long grain rice
  • 1 Tbs. tomato paste
  • salt
  • pepper
  • pinch oregano
  • pinch basil
  • 2 1/2 C. fish stock or water
  • 1/4 lb. peeled deveined shrimp
  • 2 lg. tomatoes, peeled, seeded and chopped
  • pinch paprika

Our Readers Also Loved


Heat the oil and half of the butter in a large skillet. Gently sauté the onion and red pepper for 4 minutes until soft but not browned. Add the rice and stir while cooking for 3 minutes. Stir in the tomato paste and season with salt and pepper and a pinch of oregano and basil. Pour in the fish stock or water, bring to a boil, and simmer for 10 minutes. Stir in the peeled shrimp and the chopped tomato and continue to simmer gently for 10 minutes or until rice is tender. Transfer to a warm serving dish, stir in the rest of the butter, and sprinkle with a pinch of paprika before serving.

Serve with: Salmon in Lemon-Dill Sauce

Around The Web