Creamy and comforting, this Shrimp and Tomato Basil Risotto Recipe is packed with tender shrimp, juicy tomatoes, and fragrant basil. This dish is the perfect balance of indulgent and fresh flavors, making it a go-to for cozy dinners or special occasions. With rich, velvety risotto and a touch of brightness from the tomatoes and basil, it’s sure to become a favorite in your recipe rotation.
Ingredients For This Shrimp and Tomato Basil Risotto Recipe
- 1 lb large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1/2 medium onion, finely chopped
- 2 cloves garlic, minced 1 cup Arborio rice
- 1/2 cup dry white wine (optional)
- 4 cups chicken or vegetable broth, warmed
- 1/2 cup grated Parmesan cheese
- 1/2 cup heavy cream
- 1 cup cherry tomatoes, halved
- 1/4 cup fresh basil, chopped
- Salt and pepper, to taste
- 1 tablespoon butter
How to Make This Shrimp and Tomato Basil Risotto Recipe
- Cook the Shrimp: In a large skillet, heat olive oil over medium-high heat. Season the shrimp with salt and pepper, and cook for 2-3 minutes on each side until pink and opaque. Remove from the skillet and set aside.
- Prepare the Risotto: In a large pan or Dutch oven, heat the butter over medium heat. Add the chopped onion and garlic and sauté for 2-3 minutes until softened and fragrant.
- Toast the Rice: Add the Arborio rice to the pan and cook, stirring constantly, for 1-2 minutes until the rice is lightly toasted.
- Deglaze with Wine: If using white wine, pour it in now, stirring constantly until the wine is mostly absorbed by the rice.
- Add the Broth: Begin adding the warmed broth, one ladle at a time, stirring continuously until the liquid is absorbed before adding more. Continue this process for about 18-20 minutes, or until the rice is tender and creamy. You may not need all the broth, so stop when the risotto reaches your desired consistency.
- Finish the Risotto: Once the risotto is cooked, stir in the grated Parmesan cheese and heavy cream. Adjust the seasoning with salt and pepper to taste.
- Add Shrimp, Tomatoes, and Basil: Gently fold in the cooked shrimp, halved cherry tomatoes, and fresh basil. Stir until everything is well combined and heated through.
- Serve: Spoon the risotto into bowls and garnish with additional basil, Parmesan cheese, or a drizzle of olive oil if desired.
Storage Tips For This Shrimp and Tomato Basil Risotto Recipe
Leftover Shrimp and Tomato Basil Risotto can be stored in an airtight container in the refrigerator for up to 2 days. When reheating, add a splash of broth or water to loosen the risotto, and heat gently in a pan over low heat. The risotto may lose a bit of its creaminess, but it will still be delicious.
More Shrimp Recipes
If you love shrimp, don’t miss our article with 50 Delicious Shrimp Recipes! Whether you’re in the mood for shrimp pasta, tacos, or other creative dishes, you’ll find plenty of delicious options to explore.
Conclusion
This Shrimp and Tomato Basil Risotto Recipe is the perfect combination of creamy comfort and fresh flavors. The tender shrimp, juicy tomatoes, and fragrant basil elevate this dish to something truly special. Whether you’re making it for a weeknight dinner or a more formal occasion, this risotto is sure to impress. Try it today and enjoy a comforting meal full of bright, delicious flavors!
