- Exported from MasterCook
RISOTTO WITH SHRIMP TOMATOES & SUN-DRIED TOMA
8 Preparation Time :
Categories : Seafood
Amount Measure Ingredient -- Preparation Method -- -- --
6 Plum tomatoes, cored
4 c Chicken broth combined with
2 cups water
2 tb Butter
1/2 md Onion, peeled and finely
Chopped 1 md Clove garlic, peeled and Minced 2 c Arborio rice
1/4 c Tomato pesto (see note)
1/4 ts Salt
To taste SHRIMP:
1 tb Olive oil
1 md Clove garlic, peeled and Minced 2/3 lb Medium shrimp, peeled and Deveined
1/3 c Dry white wine
1/4 c Chopped parley
10 Basil leaves, slivered
1/8 ts Salt
Freshly ground black pepper
To taste 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
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
Data per serving: Calories.. 1/353
47g Monounsaturated fat...
14g Sodium... 683mg Polyunsaturated
12g Saturated fat...
(From "Cucina del Mare" by Evan Kleiman)
Submitted By CHERYL <FEATHERS
ESKIMO.COM> On SUN, 4
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