Tomato Seafood Risotto

This tomato seafood risotto is rich, flavorful, and full of fresh ocean taste. Juicy shrimp and tender scallops blend perfectly with a sweet-tangy tomato sauce, while the rice absorbs all the savory broth for a comforting, restaurant-quality meal at home. Using the BUYDEEM Slow Cooker with Nonstick Stockpot makes the cooking process simple and keeps flavors locked in.

Ingredients

• 300g rice
• 350ml broth (chicken, fish, or vegetable)
• 6 large shrimp
• 12 scallops
• ½ onion, diced
• 2 green onions, chopped
• 1 head garlic, minced
• 1 small carrot, diced
• 2 tomatoes, peeled and pureed
• 1 tbsp tomato paste
• 2g sugar
• 2g salt
• 2g chicken bouillon (optional)
• 1g black pepper
• Olive oil, as needed

Steps

1. Prep ingredients

• Rinse rice thoroughly and soak for 30 minutes.
• Dice onion, mince garlic, and chop green onions.
• Peel and dice carrot; puree tomatoes.

Tip: To peel tomatoes easily, cut a small cross on top and blanch in boiling water for 30 seconds.

2. Cook shrimp: Boil or blanch shrimp until just cooked, then drain and set aside.

3. Sauté aromatics - Sear/Sauté Mode - High

• Preheat the pot, add olive oil, and sauté garlic and green onions until fragrant.
• Add carrot and cook briefly.

4. Cook tomato base

• Pour in tomato puree, tomato paste, and sugar.
• Stir and cook until the tomatoes are soft and fragrant.

5. Fry the rice

• Add drained rice and season with salt, chicken bouillon (optional), and black pepper.
• Stir until rice is evenly coated with the tomato mixture.

6. Simmer with broth - Slow Cook Mode - Low

• Add broth, cover the pot, and cook for 15 minutes.
• After 15 minutes, nestle in the scallops and continue cooking for another 10 minutes until the liquid is absorbed and the rice is tender.

7. Serve

• Arrange the pre-cooked shrimp on top of the risotto.
• Garnish with chopped green onions and serve warm.

✨ Tips

• Add chili flakes for a subtle kick.
• Use chicken or fish broth for a deeper flavor.
• Avoid using pre-cooked rice; uncooked rice absorbs the tomato-broth flavors best.