Prep Time 10′   Cooking Time 20′  Serves 4Ingredients 

For the Tomato and Shrimp risotto you will need:


  • 1 pack large cleaned shrimp with tails
  • 400 g Arborio or Carnaroli rice
  • 40 ml olive oil
  • 1 tsp sweet paprika
  • 1 sprig fresh thyme
  • 1 clove garlic, minced
  • 1 small onion, finely chopped
  • 1 stalk celery, finely chopped
  • 6 cherry tomatoes, chopped
  • 100 ml dry white wine
  • 250 ml tomato juice or chopped tomatoes
  • 1½ liters chicken or shrimp broth
  • Salt
  • Pepper
  • 50 g finely grated Parmesan cheese
  • 50 g cold butter
  • A few tender basil leaves


For the shrimp:

  1. Defrost the shrimp.
  2. Finely chop 4 of them and place them in a bowl. Add a few drops of olive oil, paprika, thyme, and mix well. Cover and refrigerate.
  3. Heat a deep frying pan over medium to high heat and add olive oil, minced garlic, and the rest of the shrimp.
  4. Sauté the shrimp for 1½ minutes, flipping them halfway through, until they turn lightly pink.
  5. Remove them and place them in a bowl. Cover and set aside.

For the risotto:

  1. In the same pan, lower the heat slightly and add the finely chopped onion and celery. Sauté for 3 minutes until translucent.
  2. Add the rice and stir for 1 minute until it becomes glossy and heated through.
  3. Deglaze with the wine and let the alcohol evaporate completely.
  4. Add the cherry tomatoes, tomato juice, and basil sprigs. Sauté for 2 minutes.
  5. Gradually pour in the hot broth (1 cup at a time), stirring with a spoon until absorbed.
  6. Allow the rice to absorb the broth completely before adding the next dose.
  7. After 17-18 minutes of cooking, add the chopped and sautéed shrimp, a little salt, and pepper to taste.
  8. Continue cooking for 2 minutes.
  9. Finally, when the rice is getting creamy remove from the heat.
  10. Immediately add the butter and parmesan cheese, and stir continuously until the risotto becomes creamy.
  11. At this stage, continuous stirring is required.
  12. Add the basil leaves and stir.
  13. Immediately serve the tomato and shrimp risotto on 4 plates, garnish with basil leaves and a few drops of olive oil.


Source: Argiro Barbarigou