I bought a box of Arborio rice several years ago, to make risotto, and it ended up in the back top shelf of my pantry until this weekend. There was slightly under half a cup of rice left, just enough for two servings. I decided on a pesto risotto and referred to several recipes on line for ingredient amounts, proportions and technique for assembly. This is what I came up with.
Shrimp Pesto Risotto
Shrimp Pesto Risotto – serves 2
12 large shrimp, peeled except for the tail
a pinch or two of salt
a few grinds of black pepper
1/2 tbsp butter, unsalted
1/2 tbsp olive oil
Sprinkle the salt and pepper over the shrimp and set aside in a small bowl.
Add the butter and olive oil to a medium sized saute pan. Place over medium heat and when the butter melts and starts to bubble a bit, add the shrimp. Saute until the shrimp just start to get pink, turn over to the other side until it changes colour as well. Remove the shrimp to a clean small bowl, cover and reserve.
Continue with the recipe for the pesto risotto, using the same saute pan.
1/2 tbsp olive oil
2 tbsp white part of green onion, thinly sliced
1/2 cup Arborio rice
2-3 cups warm chicken broth
1 tbsp Parmesan cheese
1 tbsp lemon juice
1/8 teaspoon pepper
1/4 cup basil pesto, room temperature **
** I used shiso/mint pesto
Add the oil to a medium skillet. Add the onion and saute over medium heat for a few minutes, until it gets soft and just begins to pick up some colour.
Add the rice and toast until lightly golden brown, another couple of minutes.
Pour in the warm chicken broth, half a cup at a time, stirring occasionally, until the current batch of stock is absorbed, every 5-6 minutes or so. (Keep the chicken stock warm in a covered saucepan on the stove.) Cook for 20-30 minutes or until the rice is just barely tender.
Take the rice off the heat and add the Parmesan cheese, lemon juice, pepper, and pesto. Stir to combine and serve immediately.
Serve each portion of the risotto on a large flat plate and place half of the shrimp on top.