07 April 2012

Basil + Tomato Risotto with Shrimp

We are back from our vacation! Doug and I had a great time soaking up some sunshine, reading books by the infinity pool, dining on some fabulous seafood and having a few tropical cocktails! Inspired by all the wonderful seafood dishes we had on our trip, I made a basil and tomato risotto with shrimp. It was, in my opinion, a delightful spring meal! Hope you enjoy it as much as we did!

Basil and Tomato Risotto with Shrimp
(Adapted from Master Chef Australia)
Yield: 4 Servings

4 C. Chicken Stock
1 Leek, thoroughly cleaned and finely sliced
1 1/2 C. Arborio Rice
2 Tbsp. Olive Oil
2 lbs. Large Shrimp or Prawns, peeled, deveined
3 Cloves Garlic, minced
1/4 C. White Wine
1/2 Pint Cherry Tomatoes, halved
1 C. Fresh Basil Leaves, loosely packed, thinly sliced
1/4 C. Parmesan Cheese, freshly grated

Heat stock in a saucepan on medium heat until simmering; reduce to low. Next, Heat 1 Tbsp. of oil in a large heavy pan (I used our Le Creuset dutch oven) over medium heat. Add the sliced leeks and sauté for about 2 minutes or until soft. Add the rice and stir until coated with oil. Add a ladle of stock, stirring until the liquid is absorbed. Continue the process, adding one ladle of stock at a time until the rice is just cooked (about 20 minutes). Place lid on pot of risotto and set aside.

Meanwhile, heat the other 1 Tbsp. of oil in a large sauté pan over high heat. Add the shrimp or prawns and cook for about 2 minutes, turning once or until just cooked. Add wine and cook for 1 minute or until wine has reduced by half. Add the cherry tomatoes and basil; cook for 2 minutes longer and then set aside.

Gently stir in the shrimp mixture into the risotto; then stir in the Parmesan cheese. Garnish with extra basil leaves, if desired.


  1. Looks delicious Becky! Maybe we should make it this weekend when we come to visit! Yeah!!!

  2. This looks so good! I love basil and tomato, the best combination.