Tomato Risotto With Shrimp Recipe Recipes Net

Ingredients

6tbspolive oil,divided

2tspgarlic,minced, divided

1tbspshallot,minced

1cuparborio rice

¼cupdry white wine

2cupschicken stock,boiling

14.5oztomato soup,(1 can)

6tbspunsalted butter,cubed

¼cupparmesan cheese,freshly grated

kosher salt and freshly ground white pepper,to taste

8large shrimps,peeled, deveined, tails on, butterflied

¼cupgreen peas

1tbspfresh parsley leaf,to garnish, minced

In a medium skillet, heat 3 tablespoons of olive oil over medium heat.

Add the shallots and 1 teaspoon minced garlic, and sauté until soft, but not brown.

Add the rice and sauté until well-coated with the oil. Deglaze the pan with the wine and reduce until the pan is almost dry.

Using a 4-ounce ladle, add 1 ladle of boiling stock to the rice. Stir the rice until the stock is absorbed and the rice is almost dry.

Continue adding stock,1 ladle at a time, until the rice is tender but still firm. It should be moist and creamy, but not runny.

Add the tomato basil bisque and stir to combine.

Remove the risotto from the heat, and stir in the butter and the parmesan cheese. Season with salt and pepper.

Heat the remaining 3 tablespoons of olive oil in a medium skillet over medium heat.

Add the remaining teaspoon of minced garlic and the shrimp. Season with salt and white pepper.

Add the peas and cook for 4 to 5 minutes until the shrimp is pink and opaque.

Remove the shrimp from the heat and sprinkle with parsley.

Divide the risotto between 2 warm serving plates. Top each with half the shrimp and peas.

Serve immediately.

Enjoy