Creamy Garlic Basil Risotto with Shrimp and Blistered Cherry Tomatoes
This risotto is easy to make, creamy and flavorful with notes of basil, garlic and parmesan cheese. It's topped with a simple spin on shrimp scampi and some blistered tomatoes. Great for groups. Enjoy!
1bunch basilfinely chopped, reserve about 2-3 tbsp whole leaves for topping
1 1/4cupParmesan cheesegrated
Saltto taste, if needed
For the shrimp and tomatoes
1tbspolive oil
1cupcherry tomatoes
Pinch of saltfor seasoning shrimp, to taste
1lbshrimppeeled and deveined
1/4cupwhite wine
1/2tspdried parsley
2tbspunsalted butter
Instructions
For the risotto:
Heat olive oil in a large pot medium-high heat.
Add onion, season with salt and sauté until fragrant and slightly golden brown, about 2-3 minutes.
Add garlic and continue to sauté for 1-2 minutes. Add rice, cook and toast it for 2 minutes
Add wine and deglaze the pan, stir and cook to evaporate.
Add all of the chicken broth, mixing every 3-4 minutes as the rice begins to soak in the broth. Continue cooking until the rice is al dente and the liquid as mostly evaporated. During this cooking process, work on the tomatoes and shrimp (instructions below.)
Add the half-and-half and remove the pot from heat.
Add Parmesan cheese and butter, and mix until combined and the butter is melted. Then, add the basil and season with salt and pepper. Mix until fully incorporated and taste. If you think the risotto needs more salt, sprinkle a little in, then mix and taste. Continue to do this until you're satisfied with salt levels. Everyone is different, so I love to leave the salting part up to your interpretation! The parmesan already has a lot of salt, so that's why this is optional. Trust your taste buds!
Top with the shrimp and blistered tomatoes and more basil.
For the tomatoes and shrimp:
Heat olive oil in a large saute pan over high.
Just before oil starts to smoke, add tomatoes and cook for 2-3 minutes until slightly charred.
Dry the shrimp with a paper towel and sprinkle salt on both sides. Set aside.
Lower heat, add shrimp and garlic season with salt, and cook for 1-2 minutes.
Add wine, bring to a simmer and cook for 2 minutes, until the shrimp is pink and cooked through.
Remove from heat, add butter and parsley, and swirl to melt butter and create pan sauce. Serve over risotto.
Notes
If you're vegetarian, feel free to skip the shrimp and top with a vegetable of your choice.