Shrimp Risotto with Tomatoes

Recipe Snapshot



Total Time

50 min




Place 6 cups of vegetable broth (chicken broth, seafood stock, or water) in a large saucepan, then bring to a boil. Once warm, reduce the heat to a simmer.

Warm the broth


Place cleaned shrimp in a large bowl. Season with olive oil, dried oregano, Kosher salt, and freshly ground black pepper.

Season the shrimp


Heat olive oil in a large skillet over medium-high heat. When hot, add the seasoned shrimp and sauté until just cooked through. Transfer the shrimp to a plate, then lower the heat to medium.

Cook the shrimp


Heat remaining olive oil and  butter. Add diced shallots and cook, stirring occasionally, until softened. Add chopped garlic and halved grape tomatoes, then season with Kosher salt. Stir in tomato paste.

Saute aromatics


Add Arborio rice then cook, stirring often. Pour in white wine, then allow to reduce by half.

Toast the rice & add wine


Begin adding broth, stirring constantly. After a couple minutes, most of the broth should be absorbed by the rice. Repeat, adding more broth, water, or stock, and stirring continuously, until the rice is creamy, yet tender. 

Add the warm broth


Add the cooked shrimp back into the risotto then stir in chopped fresh oregano. Taste and adjust seasoning as needed. Divide between bowls, then serve with crumbled feta cheese, lemon zest, fresh oregano leaves, and additional black pepper. Enjoy!

Finish, then serve


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