Risotto with Shrimp, Tomatoes and Sun-Dried Tomato Pesto

Ready in 1 hour

Top-ranked recipe named "Risotto with Shrimp, Tomatoes and Sun-Dried Tomato Pesto"

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Ingredients

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Minced
Deveined
1/4 ts Salt
4 c Chicken broth combined with
10 Basil leaves, slivered
1/2 md Onion, peeled and finely
1 md Clove garlic, peeled and
1/3 c Dry white wine
Black Pepper; freshly ground
To taste
2 c Arborio rice
1/4 c Tomato pesto (see note)
1 tb olive oil
6 Plum tomatoes, cored
Chopped
Black Pepper; freshly ground
1/8 ts Salt
2/3 lb Medium shrimp, peeled and
1/4 c Chopped parley
2 2 cups water
Minced
To taste
SHRIMP:
2 tb Butter
1 md Clove garlic, peeled and
1 tb olive oil

Original recipe makes 8 Servings

Servings  

Preparation

1. To prepare the risotto: Bring a pan of water to the boil, add the tomatoes and time 1 minute. Drain and rinse briefly with cold water. Peel, seed and coarsely chop. 2. Heat the broth-water combination in a saucepan on low heat. Keep warm. 3. In a large skillet or pot, preferably nonstick, heat the butter and olive oil over medium heat. Add the onion and garlic; saute 5 minutes. Add the tomatoes and cook 5 minutes, until softened and starting to break down. Stir in the rice, cooking for 2 minutes. 4. Slowly start to add the liquid, about a ladleful at a time. Cook over low heat, stirring frequently. Wait until the liquid has been absorbed each time before adding the next ladleful. The risotto should cook in about 35 minutes. (The finished risotto should be creamy, with a little bite at the center of the rice.) Stir in the sun-dried pesto during the last 10 minutes of cooking time. Stir in the salt and pepper. 5. When the risotto is almost done, start the shrimp. Heat the olive oil over medium heat. When hot, add the garlic and cook 30 seconds. Cook the shrimp until pink, curled and cooked through. Remove the shrimp with a slotted spoon to a plate. Add the wine and boil until thickened to about 2 tablespoons. Put the shrimp back into the pan, stirring to coat. Stir in the parsley, basil, salt and pepper. 6. Spoon the shrimp over the risotto and serve. Note: The Cibo brand of sun-dried pesto used in this recipe can be found in the refrigerator section of major supermarkets. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip

Calories Per Serving: 244 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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