We are back from our vacation! Doug and I had a great time soaking up some sunshine, reading books by the infinity pool, dining on some fabulous seafood and having a few tropical cocktails! Inspired by all the wonderful seafood dishes we had on our trip, I made a basil and tomato risotto with shrimp. It was, in my opinion, a delightful spring meal! Hope you enjoy it as much as we did!
Basil and Tomato Risotto with Shrimp(Adapted from Master Chef Australia)
Yield: 4 Servings
4 C. Chicken Stock
1 Leek, thoroughly cleaned and finely sliced
1 1/2 C. Arborio Rice
2 Tbsp. Olive Oil
2 lbs. Large Shrimp or Prawns, peeled, deveined
3 Cloves Garlic, minced
1/4 C. White Wine
1/2 Pint Cherry Tomatoes, halved
1 C. Fresh Basil Leaves, loosely packed, thinly sliced
1/4 C. Parmesan Cheese, freshly grated
Heat stock in a saucepan on medium heat until simmering; reduce to low. Next, Heat 1 Tbsp. of oil in a large heavy pan (I used our Le Creuset dutch oven) over medium heat. Add the sliced leeks and sauté for about 2 minutes or until soft. Add the rice and stir until coated with oil. Add a ladle of stock, stirring until the liquid is absorbed. Continue the process, adding one ladle of stock at a time until the rice is just cooked (about 20 minutes). Place lid on pot of risotto and set aside.
Meanwhile, heat the other 1 Tbsp. of oil in a large sauté pan over high heat. Add the shrimp or prawns and cook for about 2 minutes, turning once or until just cooked. Add wine and cook for 1 minute or until wine has reduced by half. Add the cherry tomatoes and basil; cook for 2 minutes longer and then set aside.
Gently stir in the shrimp mixture into the risotto; then stir in the Parmesan cheese. Garnish with extra basil leaves, if desired.