Arborio rice is stirred patiently into a luxurious creaminess, then mixed with burst tomatoes and goat cheese. Plump, pan-seared shrimp bring a delicate sweetness that contrasts beautifully with the gentle acidity of ripe tomatoes. To finish, a generous crumble of goat cheese melts into the warmth of the dish, adding a tangy, creamy lift that lingers on the palate. When you’re looking for a romantic dinner, this risotto offers it all; a taste of the Italian coast.
Key Ingredients in This Recipe
You’ll find the complete list of ingredients and exact quantities in the recipe below.
- Arborio rice
- Onion
- White wine
- Stock – chicken or vegetable
- Cherry tomatoes – every other type of tomato will work as well
- Goat cheese – Feta could be used as an alternative, but will give a more tangy, sharper flavor.
- Shrimps – make it easy on yourself and buy peeled and deveined shrimps. If you can get them with the tails on, it will look very nice in your dish.
- Garlic powder
- Chili powder
- Lemon juice
- Parsley – or fresh oregano or thyme.
How to Make Tomato & Shrimp Risotto
Step 1 – Heat olive oil or butter in a skillet and add the cherry tomato halves. Cook on high until the tomatoes burst. Set aside.
- Step 2 – Make the risotto. Saute the chopped onion in butter or oil, and saute until tender and translucent. Add the rice and roast it by stirring it until you see white spots on the grains. Deglaze the pan with white wine and stir until the wine is fully absorbed. Add heated stock, step by step and stir until fully absorbed. I’ve written a detailed post on How to make Basic Risotto.
Step 3 – Add the burst tomatoes and the goat cheese to the risotto and mix. Allow the cheese to melt.
Step 4 – If needed, peel and devein the shrimps, but leave the tail on. This looks nicer than without the tail.
Season the shrimps with garlic powder, chili powder and salt & pepper.
Step 5 – Heat butter in a skillet (the same skillet you used for the tomatoes) and pan-sear the shrimps for a few minutes on each side.
Step 6 – Add parsley to the risotto and season with salt & pepper if necessary. Transfer the risotto to a plate and place the shrimps on top. A last sprinkle of parsley and serve.
Tomato & Shrimp Risotto for Two
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For the Risotto
- 3/4 cup Arborio rice
- 1 tablespoon olive oil
- 1/2 tablespoon butter
- 1/4 onion
- 1/4 cup white wine
- 3/4 cup stock, vegetable or chicken
- 8 ounces cherry tomatoes, halved
- 1 ounce goat cheese
- 1 tablespoon parsley, finely chopped
- salt & pepper
For the pan-seared shrimps
- 8 ounces shrimps, peeled and deveined, tail intact
- 1 teaspoon garlic powder
- 1/2 teaspoon chili powder
- salt & pepper
- 1 tablespoon butter
Instructions
Make the Risotto
- Heat olive oil or butter in a skillet and add the cherry tomato halves. Cook on high until the tomatoes burst. Set aside.
- Saute the chopped onion in butter or oil in a Dutch oven, and saute until tender and translucent.
- Add the rice and roast it by stirring it until you see white spots on the grains.
- Deglaze the pan with white wine and stir until the wine is fully absorbed. Add heated stock, step by step and stir until fully absorbed. (NOTE 1)
- Add the burst tomatoes and the goat cheese to the risotto and mix. Allow the cheese to melt.
- Add parsley to the risotto and season with salt & pepper if necessary.
Make the Shrimps
- Season the shrimps with garlic powder, chili powder and salt & pepper. (NOTE 2)
- Heat butter in a skillet (the same skillet you used for the tomatoes) and pan-sear the shrimps for a few minutes on each side.
- Transfer the risotto to a plate and place the shrimps on top. Sprinkle with some parsley.
Notes
- I’ve written a detailed post on How to make Basic Risotto.
- If you buy shell-on or head-on shrimp, peel and devein them, but leave the tail on. This looks nicer than without the tail.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.