Pesto Risotto Scampi

1. 1

   In a large sauce pan, melt the half of the butter over medium-high heat. Add the rice and mix well. Slowly add all but 1/2 can broth. Stir constantly. Reduce heat to medium. Continue cooking until creamy, about 20 minutes. Stir frequently.

2. 2

   Add the pesto and mix well. Keep warm.

3. 3

   Heat the oil and remaining butter in a large skillet over medium-high heat. Add the shrimp and garlic. Cook 3 minutes. Add the remaining 1/2 can chicken broth. Continue cooking until broth cooks down and shrimp turns pink.

4. 4

   To serve, put risotto on serving plate. Top with shrimp.

* Per serving · 4 servings · Values may vary.

No additional tips available.