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Risotto with Shrimp, Tomatoes & Sun-Dried Tomato Pesto

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Recipe

 

Yield

8 servings

Prep

10 min

Cook

20 min

Ready

30 min
Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
6 each italian plum (roma) tomatoes
cored
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4 cups chicken broth
with 2 cups of water
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2 tablespoons butter
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1 tablespoon olive oil
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½ medium onions
and finely, chopped
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1 medium garlic cloves
peeled, minced
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2 cups arborio (short-grain) rice
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¼ cup tomato paste
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¼ teaspoon salt
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1 x black pepper
freshly ground, to taste
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1 x shrimp
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1 tablespoon olive oil
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1 medium garlic cloves
peeled, minced
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pound shrimp
medium, peeled and deveined
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cup white wine
dry
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¼ cup parsley leaves
chopped
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10 each basil
slivered
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teaspoon salt
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1 x black pepper
freshly ground, to taste
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Ingredients

Amount Measure Ingredient Features
6 each italian plum (roma) tomatoes
cored
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946 ml chicken broth
with 2 cups of water
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3E+1 ml butter
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15 ml olive oil
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0.5 medium onions
and finely, chopped
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1 medium garlic cloves
peeled, minced
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473 ml arborio (short-grain) rice
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59 ml tomato paste
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1.3 ml salt
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1 x black pepper
freshly ground, to taste
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1 x shrimp
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15 ml olive oil
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1 medium garlic cloves
peeled, minced
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302.4 g shrimp
medium, peeled and deveined
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79 ml white wine
dry
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59 ml parsley leaves
chopped
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1E+1 each basil
slivered
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0.6 ml salt
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1 x black pepper
freshly ground, to taste
* Camera

Directions

  1. 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.
  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 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.
  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.


* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 324g (11.4 oz)
Amount per Serving
Calories 33722% from fat
 % Daily Value *
Total Fat 8g 13%
Saturated Fat 3g 14%
Trans Fat 0g
Cholesterol 85mg 28%
Sodium 402mg 17%
Total Carbohydrate 17g 17%
Dietary Fiber 3g 12%
Sugars g
Protein 31g
Vitamin A 25% Vitamin C 29%
Calcium 4% Iron 23%
* based on a 2,000 calorie diet How is this calculated?
 

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