Description
A rich and creamy risotto packed with juicy shrimp and fresh cherry tomatoes, simmered in a savory tomato broth and finished with parmesan and fresh basil.
Ingredients
Scale
- 1 cup Arborio rice
- 12 ounces shrimp, peeled and deveined
- 1 cup cherry tomatoes, halved
- 2 tablespoons tomato paste
- 3 cloves garlic, minced
- 1 medium shallot, finely chopped
- 4 cups vegetable or seafood broth, kept warm
- 1/2 cup grated parmesan cheese
- 1/4 cup heavy cream
- 2 tablespoons olive oil
- 2 tablespoons butter
- Salt and pepper, to taste
- Fresh basil leaves, for garnish
Instructions
- Warm the broth in a small pot and keep it on low heat.
- In a large sauté pan, heat olive oil over medium. Add shallots and garlic. Cook for 2 minutes until fragrant.
- Stir in tomato paste and cherry tomatoes. Cook for 3 minutes until softened.
- Add Arborio rice and toast for 2 minutes, stirring to coat the grains.
- Begin adding broth one ladle at a time, stirring frequently. Let each addition absorb before adding the next, for about 18 minutes.
- In a separate pan, sauté shrimp in olive oil for 2–3 minutes per side. Set aside.
- Once the rice is creamy and tender, remove from heat. Stir in heavy cream, butter, and parmesan cheese. Fold in the shrimp. Season with salt and pepper.
- Serve hot, garnished with fresh basil.
Notes
- Use warm broth to maintain a steady cooking temperature.
- Don’t overcook shrimp, they should be just pink and firm.
- Leftover risotto can be shaped into cakes and pan-fried.
Nutrition
- Serving Size: 1 bowl
- Calories: 510
- Sugar: 5g
- Sodium: 870mg
- Fat: 26g
- Saturated Fat: 11g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 195mg
Keywords: shrimp risotto, creamy tomato risotto, easy seafood dinner, Italian risotto recipe