Shrimp Risotto
A quick and creamy shrimp risotto with juicy tomatoes and fresh parsley, ready in about 20 minutes. Perfect for a weeknight dinner that feels special without the fuss.
- Total time
- 20 min
- Servings
- 2
- Calories
- 520
- Protein
- 32g
Ingredients
- 1 cup arborio rice
- ½ pound shrimp, peeled and deveined
- 1 cup diced tomatoes (canned)
- 2.5 cups chicken or vegetable broth
- ½ cup parmesan cheese, grated
- 2 tablespoons fresh parsley, chopped
Instructions
- 1
In a large skillet, heat 1 tbsp olive oil over medium heat. Add 1 cup arborio rice and toast, stirring, until edges are translucent, about 2 minutes.
- 2
Stir in 1 cup diced tomatoes and 2.5 cups broth. Bring to a simmer, then reduce heat to low. Cook, stirring occasionally, until rice is creamy and tender, about 15 minutes.
- 3
Add 0.5 lb shrimp and 0.5 cup grated parmesan. Cook, stirring, until shrimp are pink and opaque, about 3-4 minutes.
- 4
Season with salt and pepper to taste. Stir in 2 tbsp chopped parsley and serve immediately with extra parmesan if desired.
Tools you’ll need
- Large skillet
- Wooden spoon
- Measuring cups
- Grater
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