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Tomato and Shrimp Risotto

This simple shrimp risotto is great for a dinner under 30 minutes and is a guaranteed crowd pleaser with zucchini, rice, mozzarella, and artichoke hearts. It is just as good for dinner as it is for leftovers.

Serves 4
Ready in 25 mins
Prep time 10 mins
Cooking time 15 mins
574 calories per serving


> 1 (17 oz) carton tomato basil soup
> 2 cups instant rice
> 1 (12 oz) jar quartered artichoke hearts
> 2 medium zucchini
> 1/2 (8 oz) pkg fresh mozzarella
> 2 tbsp olive oil
> 1 (12 oz) pkg raw peeled shrimp, thawed
> 1/4 cup pesto
> 1/2 (0.75 oz) pkg basil


Bring the tomato bisque to a boil, add the rice, and reduce to a simmer. Cook on low heat for 5 min. Turn off heat and leave covered.
Meanwhile, drain the artichokes and set in a bowl. Quarter the zucchini lengthwise and cut into 1-inch pieces. Dice the mozzarella. Heat oil in a skillet over medium-high heat and sauté the zucchini until slightly golden, about 3 min. Add the artichoke hearts, shrimp, and pesto. Stir-fry this mixture just until shrimp are pink and perfectly cooked through.
Meanwhile, thinly slice the basil. Stir half of the basil and the mozzarella into the rice. Add vegetable-shrimp mixture to the rice and season with salt (in moderation) and pepper to taste. Garnish with remaining basil.

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