Tomato Basil Shrimp Risotto Recipe

In a large skillet over medium heat, heat the olive oil and cook the shrimp until pink, about 2-3 minutes per side. Remove the shrimp from the skillet and set aside.

In the same skillet, add the diced onion and minced garlic. Cook until softened, about 3-4 minutes.

Stir in the Arborio rice and cook for 1-2 minutes, or until coated in the onion and garlic mixture.

Pour in the white wine and stir until absorbed.

Begin adding the chicken broth, about 1/2 cup at a time, stirring and allowing the liquid to absorb before adding more.

Add the diced tomatoes and cook until the rice is creamy and tender, about 20 minutes.

Stir in the cooked shrimp, fresh basil, salt, and pepper. Cook for an additional 2-3 minutes until everything is heated through.

Serve hot, garnished with grated Parmesan cheese.