This is a recipe adapted from "Junior Master Chef Australia". (Is that a real thing? I don't know; I found it through Google.) Everything was measured in liters and kg, soooo... I just guessed a lot. Here's roughly what I did. I made it Monday night, and it was delicious!
32 oz. low sodium chicken broth
1 leek, finely sliced (I didn't do this.)
1 1/2 cups Arborio rice
2 tbsp-ish of olive oil
20 or so frozen shrimp - I used a bag of Target brand ones that were already detailed, deveined, etc.
2 garlic cloves, pressed or crushed
A splash of white wine (I totally didn't measure. "Yep, that looks good.")
A handful of grape or cherry tomatoes, cut in halves
1-ish cup of loosely packed fresh basil leaves, shredded
1/2 cup cream
Serves four, or two really hungry people.
Heat chicken broth in a saucepan on medium heat until almost simmering. Reduce heat to low.
Heat 1 tbsp of oil in a large heavy-based pan over medium heat. Add leek (or don't) and cook for 2 minutes or until soft. Add the rice and stir until well coated with oil.
Add a ladleful of broth to the rice, stirring until the liquid is almost absorbed. Continue the process, adding a ladelful of broth at a time until the rice is almost cooked. This should take about 15 minutes. Place lid on risotto, and set aside.
Heat other tbsp of oil in another large pan over high heat. (Sorry, you're going to be doing a lot of dishes later.) Add the shrimp and cook for about 2 minutes, turning once until just cooked. Add wine and cook for one minute or until wine is reduced by 1/2. Add tomatoes, basil, cream, and garlic and cook for another 2-3 minutes or until the cream sauce has thickened slightly.
Gently stir shrimp mixture into the risotto, or pile on top. Garnish with basil leaves, if you're fancy. Enjoy!