Ingredients:
Risotto:
• 3 TB spoons olive oil
• 1 onion, diced
• 1 cup Arborio rice
• 1/2 cup dry white wine
• 4 cups chicken stock
• 1/2 cup crushed tomatoes
• 1/2 cup Parmesan cheese, grated
• 4 TB spoons cold butter
Shrimp with sauce:
• 1 lb shrimp
• 1 shallot, diced
• 2 TB spoons olive oil
• 2 cloves garlic, crushed
• Salt, pepper
• 1/2 cup crushed tomatoes
• 1 cup dry white wine
• 1/2 lb green beans, blanched
Directions:
Risotto:
• Heat stockpot over medium high heat.
• Add olive oil, onion and saute for 4 to 5 minutes.
• Add rice and cook for 3 minutes.
• Add wine and cook for 5 minutes.
• Add stock 1 cup at a time, stirring constantly.
• Cook for 40 minutes adding stock every 10-15 minutes.
• Add remaining ingredients, set aside and keep warm.
Shrimp and Sauce:
• Heat saute pan over medium high heat.
• Add olive oil.
• Season shrimp with salt and pepper and add to the pan.
• Cook for 3 minutes.
• Add shallot, garlic, tomatoes, and wine and cook for 3 more minutes.
• Add green beans in mix in.
• Divide risotto among 4 plates.
• Top with shrimp and pour sauce over and enjoy.
