Jul 14 2026
Restaurants›Via Italian Table›Shrimp Risotto Recipe

Shrimp Risotto Recipe

Inspired by Via Italian Table
Time45m
Serves4

Pan seared shrimp with spinach, red onion, diced tomatoes, and cannellini beans, served over a tomato and basil risotto topped with crispy prosciutto

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Ingredients

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For the Risotto

For the Shrimp

For the Crispy Prosciutto

Method

Preparing the Risotto

  1. 1

    Sauté the Aromatics

    In a large saucepan, heat 2 tablespoons of olive oil over medium heat. Add Arborio rice and toast for 2-3 minutes until lightly golden.

  2. 2

    Add Tomato Puree

    Stir in the tomato puree and cook for another 2 minutes.

  3. 3

    Cook the Rice

    Gradually add the chicken broth, one ladle at a time, stirring frequently. Allow the rice to absorb most of the liquid before adding more broth. Continue this process for about 18-20 minutes until the rice is creamy and al dente.

  4. 4

    Finish the Risotto

    Stir in the chopped basil, grated Parmesan cheese, salt, and black pepper. Remove from heat and keep warm.

Cooking the Shrimp and Vegetables

  1. 5

    Cook the Prosciutto

    In a skillet, cook the prosciutto slices over medium heat until crispy, about 3-4 minutes per side. Remove from the skillet and set aside on paper towels.

  2. 6

    Sauté the Vegetables

    In the same skillet, add 2 tablespoons of olive oil. Add the diced red onion and garlic, sautéing until the onion is translucent, about 3-4 minutes.

  3. 7

    Cook the Shrimp

    Add the shrimp to the skillet and season with salt and black pepper. Cook until pink and opaque, about 3-4 minutes per side.

  4. 8

    Add Spinach and Tomatoes

    Stir in the fresh spinach, diced tomatoes, and cannellini beans. Cook for an additional 2-3 minutes until the spinach is wilted.

Plating the Dish

  1. 9

    Serve

    Spoon the tomato and basil risotto onto plates. Top with the shrimp and vegetable mixture. Crumble the crispy prosciutto on top before serving.

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