This is an AI-generated image.

Shrimp Miso Tomato Risotto

Name: Shrimp Miso Tomato Risotto
Total time: 30 min
Yield: Serves 2
Cuisine: Fusion
Ingredients: 1 cup Rice; 100g Shrimp; 1/2 can Canned tomatoes; 1 clove Garlic; 2 tsp Miso; 1 tsp Chicken Bouillon; 1 tbsp Olive oil; 10g Butter; 400ml Water; A pinch Black Pepper

Rice

⏱ 30 min

👥 Serves 2

Difficulty ⭐

Risotto simmered from raw rice with canned tomatoes and miso melted in — a rich Italy × Japan plate.

📱 Open in Storage App

🚧 The Storage app is currently in development. Please check back soon.

📖 The Story Behind This Dish

A creative dish adding Japanese miso as a secret ingredient to Italian tomato risotto. The miso mellows the tomato's acidity and creates deep richness with the shrimp's savoriness. Cooking raw rice while adding liquid little by little gives a risotto-like texture with a bit of bite. Ingredients are pared down to things you'll often find in the fridge or cupboard.

🌆 Where it's eaten: At lunch on a day off, tomato-colored rice bubbles in a frying pan as shrimp are added and cottage cheese goes on top.

🥕 Ingredients (serves 2)

Rice 1 cup
Shrimp 100g
Canned tomatoes 1/2 can
Garlic 1 clove
Miso 2 tsp
Chicken Bouillon 1 tsp
Olive oil 1 tbsp
Butter 10g
Water 400ml
Black Pepper A pinch

👩‍🍳 Instructions

Devein the shrimp. Mince the garlic.
Heat the olive oil and garlic in a frying pan, add the unwashed rice, and sauté until translucent.
Add the canned tomatoes and half the water with the chicken stock powder dissolved in it and cook, stirring.
As the liquid reduces, add the remaining water a little at a time and cook 15 minutes. Add the shrimp and miso and cook 3 minutes.
Turn off the heat, add the butter, and sprinkle with pepper.

← More Fusion recipes 🗺 Explore another country