Italian-Style Shrimp and Tomato Risotto

By · Reviewed by AislePrompt Editorial · ·

Creamy risotto cooked with succulent shrimp and ripe tomatoes, finished with Parmesan and fresh basil for a comforting Italian meal. This italian-inspired rice & grains 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.

Prep: 10 min Cook: 30 min Serves 2 Italian cuisine 520 cal/serving
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Ingredients

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.

Equipment for this recipe

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Frequently asked questions

How long does Italian-Style Shrimp and Tomato Risotto take to make?

Total time is about 40 minutes (10 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Italian-Style Shrimp and Tomato Risotto?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep arborio rice from drying out.

Can I substitute ingredients in Italian-Style Shrimp and Tomato Risotto?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Italian-Style Shrimp and Tomato Risotto for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Italian-Style Shrimp and Tomato Risotto?

Italian rice & grains like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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