Risotto is my favorite comfort dish to make. This one includes late summer tomatoes, shrimp, and a healthy dose of parmesan! 

Risotto is my favorite comfort dish to make. This one includes late summer tomatoes, shrimp, and a healthy dose of parmesan!

Risotto was the first dish I learned how to make “as an adult.” Random, I know, but hear me out. I love how flavorful it is. How easy it is to make in big batches. And how it’s so wonderfully filling and stick-to-your-ribs-y.

Spinach & parmesan risotto was actually the first dish I photographed for this blog. It didn’t even make it on as a real recipe, but I remember photographing it in my apartment in New York on my desk as a photo trial. I wish I could find the photo, but you’ll just have to trust me.

To this day, it’s one of my favorite dishes to make. And it’s perfect for the transition between summer and fall. Warm and comforting, yet still fresh and unique.

Risotto is my favorite comfort dish to make. This one includes late summer tomatoes, shrimp, and a healthy dose of parmesan!

This Shrimp Risotto takes advantage of beautiful late summer heirloom tomatoes, as well as fresh shrimp and a boatload of parm. Because what’s risotto without parm?

It also freezes really well. So you can make it on the weekend and have it any night of the week.

Also, I’m coming up with new recipes for the fall. What would you guys like to see on the old blahg? Let me know in the comments below!

Love + kisses to you all.


Late Summer Tomato + Shrimp Risotto

Yields 8 servings


  • 1/2 cup white wine
  • 4 cups chicken stock
  • 1 1/2 cups arborio rice
  • 1 large onion
  • 1 tablespoon olive oil
  • 1 cup fresh tomatoes, diced
  • 16 oz fresh shrimp, peeled and deveined
  • 1 cup chopped parsley
  • 1 cup grated parmesan cheese
  • juice of 2 limes
  • 1 teaspoon salt


  1. Simmer white wine and chicken stock in a small saucepan.
  2. Rinse the arborio rice in cold water, then shake to remove excess. Place rice, onion, and olive oil into a large saucepan over medium-low heat. Allow for the onions to become slightly translucent, about 3 minutes.
  3. Turn heat to low. Add in ½ cup of the stock at a time, stirring to combine it with the rice. Once it is absorbed, add in another ½ cup of stock. Once broth is used up, add in tomato and shrimp, stirring to cover the shrimp completely. Allow to cook for another 5-7 minutes, until the shrimp is completely cooked through. Add in parsley, parmesan cheese, and juice of 2 limes, cooking for an additional 3-5 minutes, until the rice is creamy and al dente.
  4. Remove from heat and allow to sit for 10 minutes, during which time the rice will continue to cook. Serve with a healthy dose of parmesan and parsley!


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Hi. NOMS — remember the lobstah risotto from the ship? <3
ALSO — I would like you to make me a fluffy pumpkin cake with some epic cream cheese frosting. Also pumpkin pie. Can you hand deliver it? kiss kiss. love yewwwwww


Love this recipe, Sarah. I make risotto all the time when I have the house to myself. Nothing better than a big bowl of this and some netflix!


This looks divine. I love risotto – have you made the sausage and tomato risotto from Smitten Kitchen? It’s my all time favorite. But I have never made risotto with shrimp before – I’ll have to try!


How about some soups with a side of carbs for the fall? Talk about comfort!


I think I’ll make this recipe for date night at home. 🙂 Also, can’t wait for soup season. I love a good butternut squash soup.


This sounds so good! The first time I made risotto was actually this spring, on the cusp of summer. It makes sense to make another now to celebrate the ending of this season and this is just perfect!


I wish this recipe were a little more detailed…How should I prepare the onion for the dish? Chop it I assume? How long do you simmer the wine and stock? Do you then take it off the stove and start doing the rice, then add back the stock 1/2 cup at a time? Is there an estimate on how much time it will take for stock to absorb into rice? Do you ever cover it when it sits or no? For the novice cook this leaves a lot to worry about…looks delish though, I’ll give it my best shot 🙂

Sarah | Broma Bakery

Hi Amanda! Chop the onion into little bits. Simmer the wine and stock the entire time you cook the risotto. You just use a ladle to transfer 1/2 cup of the stock at a time into the rice. It should take 3-5 minutes between each addition of stock. Don’t cover the dish at all. And enjoy!!

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