Pesto Risotto with Shrimp
Pesto shrimp with risotto is rich, creamy, and full of flavor.
Ingredients
- 1 Tbsp butter
- ¼ cup onion finely chopped
- ½ cup Arborio rice
- 2 cups low sodium chicken stock heated
- 2 Tbsp sun dried tomatoes roughly chopped
- 14 large raw shrimp peeled and deveined if needed
- 2 Tbsp basil pesto
- 1 Tbsp sour cream
- salt and black pepper to taste
Instructions
- Add chicken stock to a small saucepan and heat until simmering. Turn down to low to keep warm.
- Melt the butter in large skillet over medium heat. I like my non-stick skillet for risotto. Sauté the chopped onion until translucent. Stir in the rice.
- Add a ladle of chicken stock to the skillet and stir. Stir and allow the stock to be absorbed by the rice. Repeat this process until the risotto is al dente (just slightly firm) about 20 minutes. Add sun dried tomatoes 15 minutes into the rice cooking process.
- Turn the heat down to low. Stir in the shrimp, and cover for 5 minutes so the risotto and shrimp can finish cooking together.
- After 5 minutes, stir in the pesto and sour cream. Allow to mixture to heat through. Season to taste with salt and pepper and serve immediately.