Creamy Tomato and Shrimp Risotto with Fresh Basil
This risotto is a comforting embrace in a bowl, a testament to the magic that happens when simple ingredients are coaxed into something extraordinary. Arborio rice is slowly simmered with savory broth, absorbing all the rich flavors and developing an incredibly creamy, luxurious texture. Sun-dried tomatoes, rehydrated and finely chopped, infuse the dish with a deep, concentrated sweetness and umami, while plump, tender shrimp are folded in at the last moment, ensuring they remain perfectly cooked and juicy. A shower of fresh basil brightens the entire composition, adding an aromatic, peppery finish that makes this risotto truly unforgettable, a dish that whispers of warmth and indulgence with every spoonful.
Ingredients
- •1 tablespoon olive oil
- •1 tablespoon butter
- •1 small onion, finely chopped
- •2 cloves garlic, minced
- •1 1/2 cups Arborio rice
- •1/2 cup dry white wine
- •4 cups hot vegetable or chicken broth
- •1/4 cup sun-dried tomatoes, rehydrated and chopped
- •1 pound medium shrimp, peeled and deveined
- •1/2 cup grated Parmesan cheese
- •1/4 cup fresh basil, chopped
- •Salt to taste
- •Black pepper to taste
Dietary Info
Instructions
- 1
Heat olive oil and butter in a large, heavy-bottomed pot or Dutch oven over medium heat. Add chopped onion and cook until softened and translucent, about 5 minutes.
- 2
Add minced garlic and cook for another minute until fragrant.
- 3
Stir in the Arborio rice and cook for 2-3 minutes, stirring constantly, until the edges of the grains become translucent.
- 4
Pour in the white wine and stir until it has almost completely evaporated, about 2-3 minutes.
- 5
Begin adding the hot broth, one ladleful at a time, stirring constantly and allowing each addition to be absorbed by the rice before adding the next. This process will take about 20-25 minutes.
- 6
After about 15 minutes of adding broth, stir in the chopped sun-dried tomatoes.
- 7
When the risotto is almost done (creamy but still with a slight bite to the rice), add the shrimp. Continue stirring and cooking until the shrimp are pink and opaque, about 3-5 minutes.
- 8
Remove from heat. Stir in the grated Parmesan cheese and fresh basil. Season with salt and pepper to taste. Serve immediately.
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