Tomato Basil And Calabrian Chili Risotto With Shrimp
Tomato Basil And Calabrian Chili Risotto With Shrimp
Olivelle
8
10 minutes
40 minutes
Italian
Main Dish
Slightly spicy and ohhh so creamy, this robustly flavored Italian risotto dish is a crowd pleaser. We use shrimp for this recipe but you could easily keep it vegetarian or substitute sausage, chicken, or steak to make it a hearty meal.
If you want to cook this recipe in a Pressure Cooker or InstantPot, check out the instructions below.
Ingredients
- 4 Roma Tomatoes
9 Tbsp PizzaOlio Olive Oil, divided
- 2 cups Tomato Basil Calabrian Chili Risotto
- 1 cup White Wine
- 4-5 cups Vegetable Stock
- 1 lb Shrimp, peeled and deveined
4 Tbsp Barrel Aged Dark Thick Sweet Balsamic
2 Tbsp Herb & Garlic Dipper
- Basil, to finish
- Parmesan Cheese, to finish
Directions
- Set the oven to 400F. Quarter tomatoes and drizzle with 1 Tbsp olive oil. Roast for 30-40 minutes or until tomatoes have blacked slightly.
- In a large wide pot heat 4 Tbsp of olive oil over medium heat. Add risotto mix and stir until well coated. Cook until rice is slightly toasted for 3-4 minutes.
- Add wine and stir continually. Allow to fully evaporate.
- Add 1 cup of stock and stir until the liquid is absorbed. Repeat adding 1 cup at a time, stirring until the liquid has been absorbed after each addition.
- Continue to cook, stirring frequently until risotto is tender but al dente, about 30 minute. Note: You may need ½ cup - 1 cup more liquid.
- Meanwhile in a large bowl marinate shrimp with 4 tbsp olive oil, Sweet Basil Balsamic Vinegar, and Herb and Garlic Dipper.
- Add shrimp 5 minutes before risotto is done and cover pot to cook shrimp.
- Serve with roasted tomatoes and top with fresh basil. Serve immediately.
Comments (0)
There are no comments for this article. Be the first one to leave a message!