Dutch Oven Shrimp and Tomato Risotto Over Low Heat

Quick Recipe Version (TL;DR)

• Yield: 4 hearty servings
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes

Quick Ingredients

• 1 lb large shrimp (16–20 count), peeled & deveined
• 1 1/2 tsp kosher salt, divided
• 1/2 tsp black pepper, divided
• 2 tbsp olive oil, divided
• 2 tbsp unsalted butter
• 1 small yellow onion, finely diced (about 1 cup)
• 4 garlic cloves, minced
• 1 1/2 cups Arborio rice
• 1/2 cup dry white wine
• 1/2 cup tomato paste
• 1 (14.5 oz) can fire-roasted diced tomatoes
• 5 cups seafood stock or chicken stock, held at 180–190°F
• 1/4 tsp crushed red pepper flakes (optional)
• 1/2 cup finely grated Parmesan
• 2 tbsp chopped fresh basil (or parsley)
• 1 tsp lemon zest + 1 tbsp lemon juice

Do This

• 1) Warm stock to 180–190°F and keep it there.
• 2) Season shrimp with 1/2 tsp salt + 1/4 tsp pepper; quick-sear in Dutch oven with 1 tbsp oil, 1 minute per side; remove.
• 3) In the same pot, add butter + 1 tbsp oil; soften onion 5 minutes, then garlic 30 seconds.
• 4) Stir in rice 2 minutes; add wine and cook 1–2 minutes until mostly evaporated.
• 5) Stir in tomato paste + diced tomatoes; then add hot stock 1/2 cup at a time, stirring frequently, 22–28 minutes total.
• 6) When rice is creamy and al dente, stir in Parmesan, basil, lemon zest/juice; adjust salt/pepper.
• 7) Add shrimp back for 2–4 minutes until 145°F; rest 2 minutes and serve.

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Why You’ll Love This Recipe

• Big camp comfort: creamy risotto texture with rustic Dutch-oven ease.
• Tomato-forward and savory: fire-roasted tomatoes and tomato paste make a rich, brick-red base.
• Shrimp stays tender: it’s seared quickly, then finished gently at the end.
• One-pot friendly: ideal for a campsite stove, campfire grate, or your home range.

Grocery List

• Produce: 1 small yellow onion, 4 garlic cloves, fresh basil (or parsley), 1 lemon
• Dairy: unsalted butter, Parmesan
• Seafood: 1 lb large shrimp
• Pantry: Arborio rice, dry white wine, tomato paste, 1 (14.5 oz) can fire-roasted diced tomatoes, seafood or chicken stock, olive oil, kosher salt, black pepper, crushed red pepper flakes (optional)

Full Ingredients

Shrimp

• 1 lb large shrimp (16–20 count), peeled and deveined (tails on or off)
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1 tbsp olive oil (for searing)

Tomato Risotto Base

• 5 cups seafood stock or chicken stock (keep at 180–190°F throughout cooking)
• 1 tbsp olive oil
• 2 tbsp unsalted butter
• 1 small yellow onion, finely diced (about 1 cup)
• 4 garlic cloves, minced
• 1 1/2 cups Arborio rice
• 1/2 cup dry white wine
• 1/2 cup tomato paste
• 1 (14.5 oz) can fire-roasted diced tomatoes, with juices
• 1/4 tsp crushed red pepper flakes (optional)
• 1 tsp kosher salt (start with 3/4 tsp, then adjust)
• 1/4 tsp freshly ground black pepper

Finish & Serve

• 1/2 cup finely grated Parmesan (plus more for serving)
• 2 tbsp chopped fresh basil (or parsley)
• 1 tsp lemon zest
• 1 tbsp lemon juice

Step-by-Step Instructions

Step 1: Warm the stock and set up gentle heat

Pour 5 cups stock into a saucepan (or a second pot if you’re cooking outdoors) and bring it to a bare simmer over medium heat. Use a thermometer if you have one: you want the stock held around 180–190°F (hot, steaming, not rapidly boiling). Keep it hot the entire time; adding cold stock slows risotto down and makes it harder to get that creamy texture.

If cooking over a campfire, set your Dutch oven on a steady grate over a small, consistent flame or bed of coals. You’re aiming for a calm, low simmer in the risotto later, not a rolling boil.

Step 2: Season and quickly sear the shrimp

Pat the shrimp dry. Toss with 1/2 tsp kosher salt and 1/4 tsp black pepper.

Heat a 5–7 quart Dutch oven over medium-high heat for 2 minutes. Add 1 tbsp olive oil. When the oil shimmers, add shrimp in a single layer (work in two batches if needed).

Sear for 1 minute on the first side and 1 minute on the second side, just until lightly browned and barely cooked through. Immediately transfer shrimp to a plate. (They’ll finish later so they stay tender.)

Step 3: Build a flavorful base with onion, garlic, and tomato paste

Reduce heat to medium. Add 2 tbsp butter and 1 tbsp olive oil to the Dutch oven. Once melted, add the diced onion and cook, stirring often, for 5 minutes until soft and translucent.

Add minced garlic and cook for 30 seconds, just until fragrant.

Stir in 1/2 cup tomato paste. Cook it for 2 minutes, stirring constantly, until it darkens slightly and starts to stick to the bottom in a good way (this deepens the tomato flavor and helps the risotto taste rich and “camp-cozy”).

Step 4: Toast the rice, then deglaze with wine

Add 1 1/2 cups Arborio rice to the pot. Stir for 2 minutes so the rice gets coated in the tomato-butter mixture and lightly toasted.

Pour in 1/2 cup dry white wine. Stir and scrape the bottom of the pot to release any browned bits. Cook for 1–2 minutes, until the wine is mostly evaporated and the pot looks thick rather than soupy.

Step 5: Add tomatoes and start the slow, steady stirring

Stir in the 1 (14.5 oz) can fire-roasted diced tomatoes with their juices, plus crushed red pepper flakes if using. Season with 3/4 tsp of the kosher salt and 1/4 tsp black pepper to start (you’ll fine-tune later).

Reduce heat to low. You want the risotto at a gentle, consistent simmer, roughly 200–205°F if you’re checking with a thermometer.

Add hot stock 1/2 cup at a time, stirring frequently (about every 30–45 seconds). Each time the liquid is mostly absorbed and the surface looks glossy-thick, add the next ladle. This should take 22–28 minutes total.

By the end, the rice should be al dente (tender with a faint bite), and the mixture should be creamy and spoonable, not stiff. If you run out of stock and the rice still needs time, add hot water 1/4 cup at a time.

Step 6: Finish for creaminess and balance

When the rice is al dente, turn heat to low. Stir in 1/2 cup grated Parmesan until melted and creamy.

Add 1 tsp lemon zest and 1 tbsp lemon juice, plus 2 tbsp chopped basil. Taste and adjust with the remaining 1/4 tsp salt (or more if your stock is unsalted) and additional pepper as needed.

If the risotto tightened up, loosen it with an extra splash of hot stock (or hot water) until it flows slowly off a spoon.

Step 7: Gently warm the shrimp through and serve

Add the seared shrimp (and any juices on the plate) back into the Dutch oven. Stir gently and cook for 2–4 minutes, just until shrimp are fully opaque and reach an internal temperature of 145°F.

Remove from heat and let the risotto rest for 2 minutes. Spoon into bowls. Finish with extra Parmesan and a little more basil if you like.

Pro Tips

• Keep the stock hot (180–190°F): This is the easiest way to get creamy risotto without overcooking the rice.
• Don’t over-sear the shrimp: A quick 1 minute per side is enough. The final warm-through at the end prevents rubbery shrimp.
• Watch the heat outdoors: If it starts boiling hard, pull the Dutch oven slightly off-center from the coals or raise it on the grate. Risotto should simmer gently.
• Texture cue: Proper risotto spreads slightly when spooned. If it piles up like mashed potatoes, add a splash of hot stock.
• Tomato paste matters: Cooking it for 2 minutes takes the edge off and adds deep, roasty sweetness.

Variations

• Smoky camp version: Replace 1 cup of stock with clam juice and add 1/2 tsp smoked paprika with the tomato paste.
• Spicy shrimp arrabbiata risotto: Increase red pepper flakes to 1/2 tsp and add 2 tbsp chopped sun-dried tomatoes with the canned tomatoes.
• Extra-veg rustic: Stir in 2 cups baby spinach at the end until wilted, or add 1 cup diced zucchini with the onion.

Storage & Make-Ahead

Risotto is best right after cooking, but leftovers are still delicious. Cool to room temperature within 1 hour, then refrigerate in an airtight container for up to 2 days.

To reheat, add risotto to a saucepan with 2–4 tbsp water or stock per cup. Warm over medium-low heat, stirring often, until creamy and steaming hot (at least 165°F). For best texture, store shrimp separately if possible and warm it gently at the end to avoid overcooking.

Nutrition (per serving)

Approximate, assuming 4 servings: 560 calories, 34 g protein, 62 g carbohydrates, 18 g fat, 4 g fiber, 850 mg sodium.