5 minutes
Cook Time
30 minutes
Cooking Level


  • 1 dry pint Pure Flavor® Cloud 9® Bite-Sized Fruity Tomatoes
  • 1 small white onion, diced
  • ½ lb extra jumbo shrimp, peeled & deveined
  • 1 ½ cups chicken stock, divided
  • ½ cup arborio rice
  • ½ cup dry vermouth
  • ½ cup Parmesan cheese, grated
  • 1 tbsp olive oil
  • 1 tsp lemon zest
  • 1 tsp Cajun seasoning
  • Parsley, optional for garnish
  • Salt and pepper, to taste


Step 1

In a medium bowl, toss shrimp with Cajun seasoning and set aside.

Step 2

In a small saucepan, on low heat, warm chicken broth.

Step 3

Heat olive oil in a pan over medium heat. Add onions and sauté until translucent.

Step 4

Add rice to pan and toast for 2 minutes while stirring, then add shrimp.

Step 5

Add vermouth to pan and cook until almost absorbed.

Step 6

Add 2/3 cup of warmed broth to the pan and cook until absorbed. Repeat this process until all broth is used and risotto is cooked al dente.

Step 7

Stir in tomatoes, Parmesan cheese, and lemon zest.

Step 8

To serve, season with salt and pepper, and garnish with parsley as desired.

Recipe created by Joy Monnerjahn