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- Christmas Risotto With Shrimp - Adapted From Nancy Caivano, The Global Gourmet
- 20 to 25 medium shrimp, cooked, shelled, devained
- 6 tablespoons olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 2 cups arborio rice
- 1/2 cup dry white wine
- 4 cups chicken stock, kept simmering in a pot on the stove
- 1/2 cup pesto sauce (recipe follows)
- 1 red bell pepper, seeded and chopped
- 4 tablespoons butter
- 1 cup grated Pecorino Romano cheese or Parmesan
- For Pesto:
- 4 oz. fresh basil leaves, stems removed
- 1/2 cup pine nuts
- 4 tablespoons olive oil
- salt and pepper to taste
- To make risotto: In large skillet heat over medium high heat, heat 4 tablespoons olive oil. Add onion, garlic and red peppers, and
View Full Recipe at Pots and Pins
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