How To Make Tomato Basil Shrimp Risotto Recipe
This savory dish is packed with juicy shrimp, creamy risotto, and fresh basil.
Serves:
Ingredients
- 1 pound shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 onion, diced
- 3 garlic cloves, minced
- 1 1/2 cups Arborio rice
- 1/2 cup white wine
- 4 cups chicken broth
- 1 can (14.5 oz) diced tomatoes
- 1/4 cup chopped fresh basil leaves
- Salt and pepper, to taste
- Grated Parmesan cheese, for garnish
Instructions
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In a large skillet over medium heat, heat the olive oil and cook the shrimp until pink, about 2-3 minutes per side. Remove the shrimp from the skillet and set aside.
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In the same skillet, add the diced onion and minced garlic. Cook until softened, about 3-4 minutes.
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Stir in the Arborio rice and cook for 1-2 minutes, or until coated in the onion and garlic mixture.
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Pour in the white wine and stir until absorbed.
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Begin adding the chicken broth, about 1/2 cup at a time, stirring and allowing the liquid to absorb before adding more.
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Add the diced tomatoes and cook until the rice is creamy and tender, about 20 minutes.
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Stir in the cooked shrimp, fresh basil, salt, and pepper. Cook for an additional 2-3 minutes until everything is heated through.
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Serve hot, garnished with grated Parmesan cheese.
Nutrition
- Calories : 550kcal
- Total fat : 8g
- Saturated Fat : 1g
- Cholesterol : 163mg
- Sodium : 1708mg
- Total Carbohydrates : 77g
- Dietary Fiber : 4g
- Sugars : 5g
- Protein : 39g
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