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Name: Risotto with Shrimp, Tomatoes and Sun-Dried Tomato Pesto
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 8
Cuisine: American
Ingredients: 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

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INGREDIENTS

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

Servings

INSTRUCTIONS

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

NOTES

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Risotto with Shrimp, Tomatoes and Sun-Dried Tomato Pesto

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

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

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Nutrition

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Serving Size: 1 Serving (106g)
Recipe Makes: 8 Servings

Calories: 244
Calories from Fat: 40 (16%)

Amt Per Serving		% DV

	Total Fat 4.4g	6 %
	Saturated Fat 2.1g	10 %
	Monounsaturated Fat 1.8g
	Polyunsanturated Fat 0.3g
Cholesterol 7.6mg		2 %
Sodium 21.9mg		1 %
Potassium 66mg		2 %
Total Carbohydrate 45.4g		13 %
	Dietary Fiber 1.7g	7 %
	Sugars, other 43.8g
Protein 3.8g		5 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 244

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