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This is a great one pot dish that is light yet bursting with flavor and packed with protein. Herbs and tomatoes give it great layers of flavor that makes you want to keep going back for more, and the arborio rice gives it a luscious and creamy texture. It will definitely become a recurring character in your weekly rotation.
Servings
4
Prep Time
10 minutes
Cook Time
20 minutes
Ingredients
-
2 tablespoons olive oil
- 2 shallots, chopped
-
1 (400g) can or jar cherry tomatoes, drained, such as corbani
- 1 1/2 teaspoons kosher salt, divided
-
1 cup arborio rice
- 1 1/2 cups vegetable broth
- 1/2 cup water
- 1-pound large shrimp, peeled and deveined, 26/30’s
-
1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes, or more, to taste
- 2 cups packed roughly chopped baby spinach
- 1/3 cup chopped basil
Instructions
- Heat a large straight sided pan over medium-high heat. Add the oil and heat another 30 seconds. Add the shallots to the hot oil and cook, stirring often until soft and fragrant, about 1 minute. Add the drained tomatoes and season with 1/2 teaspoon salt. Cook the tomatoes, gently crushing with the back of a wooden spoon, until the juices are thick, about 3 minutes. Stir in the rice and coat in the tomatoes. Cook for 3 minutes to toast slightly. Add the vegetable broth, water and 1/2 teaspoon salt. Bring to a boil. Reduce the heat to maintain a gentle simmer. Cover and simmer until the rice is still al dente and there is still some liquid left in the pan, about 10 minutes.
- Meanwhile, in a bowl, season the shrimp with the remaining 1/2 teaspoon salt, oregano and red pepper flakes. Nestle the shrimp into the rice, and sprinkle with the spinach. Cover and continue to cook until the shrimp are opaque all the way through, another 7 to 10 minutes. Fluff the rice and sprinkle with the basil.
Nutrition
Nutrition
- Nutrition Serving Size
- 4
- per serving
- Calories
- 367
Amount/Serving
% Daily Value
- Carbs
- 47 grams
- Protein
- 27 grams
- Fat
- 8 grams
- Saturated Fat
- 1 grams
- Cholestrol
- 183 milligrams
- Sodium
- 858 milligrams
- Fiber
- 3 grams
- Sugar
- 4 grams
Let’s Cook
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Gold-Wrapped Extra Virgin Olive Oil
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Whole Corbara Pomodorini Tomatoes
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Organic Sicilian Oregano Bunch
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Gold-Wrapped Extra Virgin Olive Oil
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- Regular Price / Regular
- $33.00
- Unit Price
- /per
New
Whole Corbara Pomodorini Tomatoes
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Organic Sicilian Oregano Bunch
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25 comments
This looks amazing. Just curious, what is size and the brand of the cooking pan used?
Hi Lily! The blue pan is from Le Creuset 3.5L braiser!
I’m rating this 5 stars but the site won’t let me click 5. I made this once before and am making it again. I followed the recipe to a T—no subs, no embellishments. It came out so delicious and perfect! Thanks Giada for another great recipe!
Like Angela – I thought this recipe. Next time I will try with Angela’s suggestions
——————
The recipe as is was a little blah. What I added—garlic, lemon, white wine, parmigiano reggiano.
I added a little white wine after sauteing the shallot and garlic.
At the end of cooking I added juice of 1 lemon and grated (real) parmigiano.
NOW, it is good
@Kimberly you should be able to print using the printing icon when you’re signed into your account on the computer or phone!
The printing icon doesn’t seem to work from an iPhone?
I made this for my wife’s birthday dinner, and it was amazing. I paired it with grilled broccolini on the side and it was better than any dinner out. No deviations other than using a little less olive oil in the initial step.
@Thomas if you click the printer icon up by the picture, you should be able to print without ads!
When I print this recipe, and all others from this site, the cooking Instructions, get cut off by the ads. Perhaps the website developer can fix this issue.
Hi.. in your video you add the rice to the shallots. But in your recipe you add the rice to the tomatoes. I guess it doesn’t matter, right?
Great recipe!
I’m making this now!! It looks delicious. My Whole Foods ran out of shallots so I grabbed a sweet onion. I hope it’s ok. Adding pecorino at the end.
Healthy too!
Hi @Lyle! You can definitely just double the recipe to feed 8! We would just recommend using a larger pan to fit everything!
Can I simply double the recipe to feed eight? I am concerned how the rice will do in the dish. Any thoughts?
Delicious as could be! I ordered the Italian cherry tomatoes and substituted cooked shrimp. Easy to make and a delicious quick meal. Thank you Giada!!
The recipe as is was a little blah. What I added—garlic, lemon, white wine, parmigiano reggiano.
I added a little white wine after sauteing the shallot and garlic.
At the end of cooking I added juice of 1 lemon and grated (real) parmigiano.
NOW, it is good
@James you can definitely use the tomato juices! The dish might come out a little thicker, but you can always add some water if that happens!
I also love the juice from the tomatoes that is supposed to be drained. How about using 1/2 cup of that instead of the 1/2 cup of water? I’d trade that juice for water any day!
What do think about adding 1/2 cup of white wine instead of the 1/2 cup of water??
What do think about adding 1/2 cup of white wine instead of the 1/2 cup of water??
Hi @Diane! You can also use a can of crushed tomatoes or whole peeled tomatoes if you can’t find cherry tomatoes! A pint of fresh cherry tomatoes would also be great, but you will have to cook the mixture a little longer until the tomatoes are soft and easy to crush with the back of a wooden spoon. Hope this helps!
Hi! What can I substitute for the canned cherry tomatoes?? Can I use fresh?? Amount??
I love this recipe. I’ve already make it twice and it will be added to our regular rotation. It is great for a weeknight meal. Easy to make, no fuss. I used finely chopped zucchini instead of spinach and it was delicious. Great recipe!
Wonderful and easy to make. My family loved it.
Hi @richard! You can use whatever rice you have on hand, just be sure to adjust cooking time based on the package instructions!
Hi! When making the italian shrimp and rice dish, can I use acquerello rice in place of arborio? Thanks!