From the meeting of sea and land comes this delicious risotto with shrimp and sun-dried tomato pesto.
A main course rich in taste and color, where the rice serves as the perfect backdrop to a Mediterranean seasoning. The sun-dried tomatoes are transformed into a tasty pesto, blending with the fresh shrimp and all their sweetness.
The result is a creamy risotto, ideal to be served both at a family lunch and on special occasions.
This is a very simple recipe to prepare, and for the sun-dried tomato pesto, you can use either the ones in oil or those to be rehydrated in water.
If you like fancy seafood first courses, also try these other recipes:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 25 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients for Risotto with Shrimp and Sun-Dried Tomato Pesto
- 2 cups Roma rice
- 14 oz shrimp
- 7 oz sun-dried tomatoes in oil
- 4 cups vegetable broth
- 1 glass white wine
- 1.5 oz pine nuts
- 2 sprigs parsley
- 1 clove garlic
- 1 tbsp butter
- 6 tbsps extra virgin olive oil
Preparation of Risotto with Shrimp and Sun-Dried Tomato Pesto
Wash the fresh shrimp very well, shell them and remove the internal vein.
Drain the sun-dried tomatoes from the preserving oil and place them in the mixer. Add the pine nuts, one tablespoon of fresh parsley, and a drizzle of extra virgin olive oil. Then, blend everything to obtain a creamy and homogeneous mixture.
In a pot, sauté the garlic in three tablespoons of oil. Add the shrimp and cook for a few minutes over medium heat. Then deglaze with half a glass of white wine and add the sun-dried tomato pesto. Mix the ingredients and continue cooking for a couple of minutes.
In another pot, heat three tablespoons of oil and the butter. Add the rice and toast it for 2 minutes. Then deglaze with half a glass of white wine.
Continue cooking the rice over medium heat, gradually adding the hot vegetable broth and stirring occasionally. It will take between 15 and 20 minutes for the rice to cook.
When the rice is al dente, add the shrimp and sun-dried tomato pesto sauce and the parsley. Mix carefully and let it flavor for 2 minutes.
Serve the risotto immediately with a drizzle of oil and a little parsley.
Tip
You can enrich the sun-dried tomato pesto by adding 1.5 oz of pistachios to the ingredients.
Related Recipes
Risotto with Shrimp and Saffron
Pasta with Prawns and Zucchini Cream
Is no salt added to this preparation?
No, no salt is added to this risotto, as the sun-dried tomatoes are already very salty.
Can I use frozen shrimp?
For the optimal success of this preparation, it is advisable to use fresh shrimp. Preferably, consult your trusted retailer for a product that suits your needs.
