Risotto with Shrimp, Tomatoes & Sun-Dried Tomato Pesto
Submitted by food lover
Shrimp risotto with fresh Roma tomatoes and sun-dried tomato pesto stirred into creamy arborio rice. White wine-glazed shrimp spooned on top to finish.
YIELD
8 servingsPREP
10 minCOOK
20 minREADY
30 minThis risotto layers tomato flavour three ways: fresh Roma tomatoes cooked down into the rice, sun-dried tomato pesto stirred in during the last 10 minutes, and tomato paste deepening the background. The result is a risotto that’s vibrant red and packed with concentrated tomato flavour.
The shrimp cook separately in olive oil with garlic, then get deglazed with white wine that reduces to a sticky, savoury glaze. They go on top of each bowl right before serving, so they stay plump and tender instead of overcooking in the rice.
Proper risotto technique matters here. Adding warm broth one ladle at a time and stirring frequently coaxes the starch out of the arborio rice, building that signature creamy texture without any cream.
Chef Tips
- Keep the broth warm in a separate pot. Adding cold liquid to the rice shocks it and slows cooking.
- Stir frequently but not constantly. You want to agitate the starch without turning it into a paste.
- The risotto is done when the rice is creamy with a slight bite in the center. Mushy risotto has gone too far.
- Cook the shrimp last, while the risotto finishes. They only need 2 to 3 minutes per side.
Variations
Ingredients
Directions
- To prepare the risotto: Bring a pan of water to the boil, add the Drain and rinse briefly with cold water. Peel, seed and coarsely chop.
- Heat the broth-water combination in a saucepan on low heat. Keep warm.
- In a large skillet or pot, preferably nonstick, heat the butter and Add the onion and garlic; sauté 5 minutes. Add the tomatoes and cook 5 minutes, until softened and starting to break down. Stir in the rice, cooking for 2 minutes.
- 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.
- 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.
- 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.
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