Late Summer Tomato + Shrimp Risotto

4.3 from 3 reviews


  • 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 1/2 cup of the stock at a time, stirring to combine it with the rice. Once it is absorbed, add in another 1/2 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!