First of all, clean well and shell the shrimps. Half of them will have to be kept aside and chopped finely.

Now continue with the risotto preparation: in a pan pour some extra virgin olive oil and some garlic. Cook everything for a couple of minutes. Subsequently add the cherry tomatoes cut into half and the previously chopped shrimps. Let it cook for a couple of minutes.

Then add the rice and let it toast for some minutes. At this point, add a glass of white wine and let it boil off. Let everything cook for about 15 minutes, by adding some water when necessary.

Once the risotto is cooked al dente, add also the entire shrimps kept aside and add a pinch of salt.

At this point, your risotto is ready to be plated: garnish with a handful of parsley, cherry tomatoes cut into half and some entire shrimps.