Italian-Style Shrimp and Tomato Risotto

By AislePrompt Editorial · Published 2026-06-11 · Updated 2026-06-11

Creamy risotto cooked with succulent shrimp and ripe tomatoes, finished with Parmesan and fresh basil for a comforting Italian meal. This Italian-inspired rice and grain recipe, ready in about 40 minutes, pairs arborio rice, olive oil, shallot, finely chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup arborio rice
• 2 tbsp olive oil
• 1 shallot, finely chopped
• 2 garlic cloves, minced
• 1/3 cup dry white wine
• 4 cups chicken broth
• 8 oz shrimp, peeled and deveined
• 1 cup cherry tomatoes, halved
• 1/2 cup Parmesan cheese, grated
• 2 tbsp fresh basil, chopped
• 3/4 tsp salt
• 1/4 tsp black pepper

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Instructions

1. Step 1: Warm 4 cups chicken broth in a saucepan over low heat and keep it at a gentle simmer.
2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 1 finely chopped shallot and 2 minced garlic cloves, sautéing for 2 minutes until translucent and fragrant.
3. Step 3: Stir in 1 cup arborio rice, cooking for 1-2 minutes to toast the grains until they look translucent at the edges.
4. Step 4: Pour in 1/3 cup dry white wine, stirring continuously until mostly absorbed by the rice.
5. Step 5: Add the warm broth one ladle at a time, stirring frequently and allowing each addition to absorb completely before adding the next, about 18-20 minutes.
6. Step 6: When the rice is halfway cooked, stir in 8 oz peeled and deveined shrimp and 1 cup halved cherry tomatoes, cooking for 4-5 minutes until shrimp turn pink and rice is creamy yet al dente.
7. Step 7: Remove from heat and stir in 1/2 cup grated Parmesan cheese, 2 tbsp chopped fresh basil, 3/4 tsp salt, and 1/4 tsp black pepper until creamy and well combined.
8. Step 8: Serve the risotto immediately while warm.