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1
First youll roast the tomatoes for the risotto.
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2
Preheat oven to 400 F. Place the tomatoes on a rimmed baking sheet.
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3
Drizzle with olive oil and sprinkle on just a pinch of salt.
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4
Roast at 400 F for 30-40 minutes until the tomatoes are wilted and slightly charred.
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5
As the tomatoes roast you can make the pesto.
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6
Combine all of the pesto ingredients in a small food processor or blender and puree.
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7
Taste, and add salt to your preference.
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8
While the tomatoes are roasting, you can also start to make the risotto.
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9
Add 2 tablespoons of butter, the onion, crushed red pepper, and a sprinkle of salt to a skillet over medium heat.
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10
Cook for 5 minutes or so, stirring, until the onion softens but doesnt turn brown at the edges.
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11
Add the garlic and rice and cook for 2 minutes, stirring often, to soften the garlic and coat the rice in the butter.
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12
Add all but 2 tablespoons of the wine and stir until completely absorbed.
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13
Then, stirring as you go, add the stock 2/3 cup at a time, waiting to add the next 2/3 cup until the prior one is absorbed.
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14
Do this for about 25 minutes or until the rice is cooked through.
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15
When the risotto is done, heat a separate skillet to medium-high heat with the remaining tablespoon of butter (youll use this for the shrimp in a second).
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16
Stir the pesto and spinach leaves into the risotto and turn off the heat.
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17
Add the shrimp into the hot pan with the melted butter and cook for 1 minute until just browned, then flip.
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18
As soon as you flip the shrimp, add the reserved wine into the skillet and stir.
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19
Cook the shrimp for 1-2 minutes more until just cooked through and most of the wine has evaporated.
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20
To serve, make a bed of the risotto on each plate.
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21
Top with a few shrimp, and garnish as desired with Parmesan, pine nuts, the roasted tomatoes, and a lemon wedge.
