Description
Indulge in a bowl of creamy tomato and shrimp risotto that transforms any meal into a special occasion. With succulent shrimp mingling with sweet tomatoes and rich parmesan, this comforting dish is perfect for cozy dinners or impressing guests. Enjoy the vibrant flavors and creamy texture that will leave everyone at the table craving more.
Ingredients
Scale
- 1 cup Arborio rice
- 2 cups chicken broth (low-sodium)
- 1 cup canned whole tomatoes (with juices)
- 1 cup fresh shrimp (peeled and deveined)
- 1 medium onion (finely chopped)
- 2–3 cloves garlic (minced)
- 1/2 cup grated parmesan cheese
- 2 tbsp olive oil
- 2 tbsp butter
- Fresh basil leaves (for garnish)
Instructions
- In a large skillet, heat olive oil over medium heat. Add chopped onions and sauté until translucent.
- Stir in minced garlic and Arborio rice, toasting for about 1-2 minutes until edges are slightly translucent.
- Gradually add warm chicken broth one ladle at a time, stirring constantly until absorbed. Continue until rice is al dente, approximately 18-20 minutes.
- Mix in canned tomatoes and fresh shrimp, cooking until shrimp turns pink, about 5-7 minutes.
- Remove from heat; stir in butter and parmesan cheese until melted.
- Serve hot, garnished with freshly chopped basil.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 4g
- Sodium: 640mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 150mg