By Grocery List Plus Editorial Staff | Published on June 12, 2026
Serves 6
139 cal · 45 min
Tomato Shrimp Risotto
Recipe GLPRa4f8915019c80f
A classic Italian risotto featuring tender Arborio rice slowly cooked with fresh tomatoes, aromatic shallots and garlic, finished with succulent shrimp. White wine and chicken broth create a silky, flavorful base, while fresh parsley adds a bright herbaceous finish.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
6 large tomatoes
1 large shallot, minced
1 garlic clove, minced
1½ tbsp butter
1 C Arborio rice
1 C dry white wine
3 C reduced-sodium chicken broth
¼ lb cooked shrimp, halved
2 tbsp fresh parsley, torn
Directions
Bring the chicken broth to a gentle simmer in a separate pot and maintain the heat throughout cooking.
Core and peel the tomatoes, then cut them into chunks. Set aside.
Melt the butter in a large heavy-bottomed pot or risotto pan over medium heat. Add the minced shallot and cook for 2-3 minutes, stirring frequently, until softened and fragrant.
Stir in the minced garlic and cook for another 30 seconds until aromatic.
Add the Arborio rice to the pan and stir constantly for 1-2 minutes, toasting the grains lightly and coating them well with the butter mixture.
Pour in the white wine and stir continuously until the liquid is nearly absorbed by the rice, about 1-2 minutes.
Add the tomato chunks to the rice and stir well to combine. Begin adding the warm broth one ladleful at a time, stirring frequently to release the rice's natural starches and create a creamy texture.
Continue this process for approximately 18-20 minutes, adding broth gradually as the rice absorbs the liquid. The rice should remain slightly firm at the center when fully cooked.
When the rice is tender and the risotto has a creamy consistency, fold in the cooked shrimp halves and stir gently to incorporate.
Remove from heat, top with torn fresh parsley, and serve immediately while hot.
Comments
This risotto hits the mark on Charlotte availability—tomato, shallot, garlic, butter, arborio rice, and broth are stocked everywhere, and fresh shrimp is reliably available at Publix and Harris Teeter seafood counters. The 45-minute window is honest for constant stirring and gradual broth addition, though you'll want 10-15 minutes of prep chopping beforehand. Cost per serving runs roughly $3.50-4.50 depending on shrimp price, driven mainly by that protein, but it's reasonable for a restaurant-quality weeknight dish that feeds six. The main catch is that risotto must be eaten fresh off the heat—it doesn't reheat well and becomes gummy, so this is a same-night meal requiring everyone ready at once, which limits its practicality for busy households with staggered schedules.
Sign in or create a free account to add your review.
