Creamy Tomato and Shrimp Risotto
This risotto is rich, creamy, and bursting with Mediterranean flavor — tender shrimp simmered in a creamy tomato base with arborio rice, garlic, white wine, and Parmesan cheese. Perfect for a comforting dinner or a special meal that feels like dining on the Italian coast.
⏱ Time
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes
Ingredients
For the risotto:
2 tbsp olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 cup Arborio rice (or other short-grain risotto rice)
½ cup dry white wine (optional, or substitute with vegetable broth + 1 tsp lemon juice)
3 ½ cups low-sodium chicken or vegetable broth, warmed
1 cup crushed tomatoes (or canned tomato puree)
½ tsp salt (adjust to taste)
¼ tsp black pepper
½ tsp dried basil or 1 tbsp fresh basil, chopped
¼ cup grated Parmesan cheese
2 tbsp heavy cream or half-and-half (optional for extra creaminess)
For the shrimp:
1 tbsp olive oil
300–350 g (about 12 oz) large shrimp, peeled and deveined
1 garlic clove, minced
¼ tsp chili flakes (optional)
Salt and black pepper, to taste
1 tbsp lemon juice
Instructions
1. Prepare the broth
In a small pot, warm your broth and keep it on low heat — you’ll add it gradually to the risotto.
2. Cook the shrimp
Heat 1 tbsp olive oil in a skillet over medium heat.
Add garlic and chili flakes (if using), sauté for 30 seconds.
Add shrimp, season with salt and pepper, and cook for 1–2 minutes per side, until pink and opaque.
Drizzle with lemon juice, then remove from the pan and set aside.
3. Start the risotto
In a large pan, heat 2 tbsp olive oil.
Add chopped onion and cook for 3–4 minutes, until soft and translucent.
Stir in minced garlic for 30 seconds.
Add Arborio rice, stir to coat it in the oil and toast lightly for 1 minute.
4. Deglaze with wine
Pour in the white wine (if using) and stir until mostly absorbed.
5. Add tomato and broth gradually
Stir in the crushed tomatoes, salt, pepper, and basil.
Start adding the warm broth ½ cup at a time, stirring frequently and allowing the rice to absorb each addition before adding more.
Continue this process for about 18–20 minutes, until the rice is creamy and al dente.
6. Finish the risotto
Stir in Parmesan cheese and cream. Adjust salt and pepper to taste.
Add the cooked shrimp back into the risotto and mix gently until everything is heated through.
7. Serve
Garnish with fresh basil, a drizzle of olive oil, and extra Parmesan on top.
Notes & Tips
Don’t rinse the rice — the starch helps make the risotto creamy.
Constant stirring gives that perfect texture — creamy but not mushy.
Shrimp substitution: You can use scallops or chicken instead.
Add-ins: Sun-dried tomatoes or a handful of spinach at the end add freshness.
❓ Frequently asked questions FAQs
Q: Can I use regular rice instead of Arborio?
A: You can, but it won’t have the same creamy texture. Arborio or Carnaroli rice is ideal for risotto.
Q: Can I make it without wine?
A: Yes — replace it with an equal amount of warm broth plus 1 tsp lemon juice.
Q: How can I make it lighter?
A: Skip the cream and use a touch more broth instead — it’ll still be rich from the Parmesan.
Nutritional Information
Calories: ~450 kcal
Protein: 28 g
Carbohydrates: 42 g
Fat: 18 g
Fiber: 2 g
Sodium: 720 mg