*  Exported from  MasterCook  *

              RISOTTO WITH SHRIMP TOMATOES & SUN-DRIED TOMA

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Seafood

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6                    Plum tomatoes, cored
   4       c            Chicken broth combined with
                        2 cups water
   2       tb           Butter
   1       tb           Olive oil
     1/2   md           Onion, peeled and finely
                        Chopped
   1       md           Clove garlic, peeled and
                        Minced
   2       c            Arborio rice
     1/4   c            Tomato pesto (see note)
     1/4   ts           Salt
                        Freshly ground black pepper
                        To taste
                        SHRIMP:
   1       tb           Olive oil
   1       md           Clove garlic, peeled and
                        Minced
     2/3   lb           Medium shrimp, peeled and
                        Deveined
     1/3   c            Dry white wine
     1/4   c            Chopped parley
  10                    Basil leaves, slivered
     1/8   ts           Salt
                        Freshly ground black pepper
                        To taste

  1. To prepare the risotto: Bring a pan of water to the
  boil, add the tomatoes and time 1 minute.  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 olive oil over medium heat.  Add
  the onion and garlic; saute 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.
  
  Data per serving: Calories.....353
  Carbohydrates.....47g Monounsaturated fat....7g
  Protein......14g Sodium..........683mg Polyunsaturated
  fat....1g Fat..........12g     Saturated fat......4g
     Cholesterol..........67mg
  
  (From "Cucina del Mare" by Evan Kleiman)
  Submitted By CHERYL <FEATHERS@ESKIMO.COM>  On   SUN, 4
  JUN 1995 184615 ~0700 (PDT)
 


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