*  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 <[email protected]>  On   SUN, 4
 JUN 1995 184615 ~0700 (PDT)



                  - - - - - - - - - - - - - - - - - -