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1
To prepare the risotto: Bring a pan of water to the boil, add the Drain and rinse briefly with cold water.
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2
Peel, seed and coarsely chop.
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3
Heat the broth-water combination in a saucepan on low heat.
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4
Keep warm.
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5
In a large skillet or pot, preferably nonstick, heat the butter and Add the onion and garlic; saute 5 minutes.
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6
Add the tomatoes and cook 5 minutes, until softened and starting to break down.
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7
Stir in the rice, cooking for 2 minutes.
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8
Slowly start to add the liquid, about a ladleful at a time.
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9
Cook over low heat, stirring frequently.
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10
Wait until the liquid has been absorbed each time before adding the next ladleful.
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11
The risotto should cook in about 35 minutes.
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12
(The finished risotto should be creamy, with a little bite at the center of the rice. )
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13
Stir in the sun-dried pesto during the last 10 minutes of cooking time.
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14
Stir in the salt and pepper.
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15
When the risotto is almost done, start the shrimp.
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16
Heat the olive oil over medium heat.
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17
When hot, add the garlic and cook 30 seconds.
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18
Cook the shrimp until pink, curled and cooked through.
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19
Remove the shrimp with a slotted spoon to a plate.
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20
Add the wine and boil until thickened to about 2 tablespoons.
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21
Put the shrimp back into the pan, stirring to coat.
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22
Stir in the parsley, basil, salt and pepper.
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23
Spoon the shrimp over the risotto and serve.
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24
Note: The Cibo brand of sun-dried pesto used in this recipe can be found in the refrigerator section of major supermarkets.
