Risotto With Shrimp, Tomatoes And Sun-Dried Tomato Pesto

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Servings: 8 Difficulty: Advanced
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Creamy Arborio rice with fresh tomatoes, sun-dried tomato pesto, and garlic shrimp.
Risotto With Shrimp, Tomatoes and Sun-Dried Tomato Pesto recipe image
Risotto With Shrimp, Tomatoes and Sun-Dried Tomato Pesto recipe image
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Risotto With Shrimp, Tomatoes And Sun-Dried Tomato Pesto

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 8 Calories: 706.0

Description

This elegant yet approachable risotto combines the earthy sweetness of Arborio rice with bright, acidic notes from fresh plum tomatoes and rich sun-dried tomato pesto. The dish is topped with succulent shrimp sautéed in garlic and white wine, finished with fresh herbs for a burst of aroma. The creamy texture of the risotto contrasts beautifully with the tender shrimp, creating a balanced and satisfying meal. Perfect for a special weeknight dinner or a romantic evening in, this recipe brings restaurant-quality Italian flavors to your home kitchen.

Ingredients

Directions

  1. Bring a large pot of water to a boil. Add the cored tomatoes and blanch for exactly 1 minute.
  2. Drain the tomatoes and rinse briefly with cold water. Peel, seed, and coarsely chop the tomatoes.
  3. In a saucepan, combine the chicken broth and water. Heat over low heat and keep warm.
  4. In a large skillet or pot, preferably nonstick, melt the butter and heat the olive oil over medium heat.
  5. Add the finely chopped onion and one minced garlic clove; sauté for 5 minutes until softened.
  6. Add the chopped tomatoes and cook for 5 minutes, until softened and starting to break down.
  7. Stir in the Arborio rice, cooking for 2 minutes until the grains are coated and slightly translucent.
  8. Slowly add the warm broth mixture, about one ladleful at a time, stirring frequently.
  9. Wait until the liquid has been absorbed before adding the next ladleful. Continue this process for about 35 minutes.
  10. The risotto is done when it is creamy but the rice still has a slight bite (al dente).
  11. During the last 10 minutes of cooking, stir in the sun-dried tomato pesto, salt, and pepper to taste.
  12. While the risotto is finishing, prepare the shrimp. Heat olive oil in a separate pan over medium heat.
  13. Add the second minced garlic clove and cook for 30 seconds until fragrant.
  14. Add the shrimp and cook until pink, curled, and cooked through.
  15. Remove the shrimp with a slotted spoon and set aside on a plate.
  16. Pour the white wine into the shrimp pan and boil until reduced to about 2 tablespoons.
  17. Return the shrimp to the pan, stirring to coat in the wine reduction.
  18. Stir in the chopped parsley, slivered basil, salt, and pepper.
  19. Spoon the shrimp mixture over the risotto and serve immediately.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 706.0kcal
% Daily Value *
Total Fat 39.1g61%
Saturated Fat 12.3g62%
Cholesterol 229.7mg77%
Sodium 256.8mg11%
Total Carbohydrate 9.9g4%
Dietary Fiber 2.9g12%
Sugars 6.4g
Protein 67.0g134%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Sun-dried tomato pesto can be found in the refrigerator section of major supermarkets. Brands like Cibo work well.

Ensure the broth stays warm throughout the cooking process to maintain a consistent cooking temperature for the rice.

Do not overcook the shrimp; they will continue to cook slightly in the residual heat of the pan.

Keywords: risotto, shrimp, italian, pesto, tomatoes, arborio, seafood, main course, garlic, white wine, basil, parsley, chicken broth, sun-dried tomato, creamy, dinner, easy, vegetables
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