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Pesto Risotto with Seared Shrimp Recipe

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4.2 from 2 reviews

A creamy, flavorful pesto risotto paired with perfectly seared shrimp and roasted cherry tomatoes. This dish combines the richness of parmesan and butter with fresh basil pesto and tender spinach for a comforting yet elegant meal.

  • Total Time: 1 hour
  • Yield: 4 servings

Ingredients

For the Pesto

  • ½ cup fresh basil leaves
  • 2 tablespoons toasted pine nuts
  • 2 tablespoons grated parmesan cheese
  • 1 clove garlic
  • ¼ cup olive oil
  • salt to taste

For the Risotto

  • ½ pint cherry tomatoes, halved
  • 3 tablespoons butter
  • ½ medium onion, finely chopped
  • ½ teaspoon crushed red pepper
  • salt to taste
  • 1 cup arborio rice
  • 2 cloves garlic, minced
  • 1 cup white wine, divided
  • 4 cups low sodium vegetable or chicken stock
  • 3 cups fresh spinach leaves
  • 1 pound medium shrimp, peeled, tails removed, deveined

For Serving (Optional)

  • fresh parmesan
  • toasted pine nuts
  • lemon wedges

Instructions

  1. Roast the Tomatoes: Preheat the oven to 400°F. Arrange the halved cherry tomatoes on a baking sheet, drizzle with olive oil, and sprinkle with a pinch of salt. Roast for 30 to 40 minutes until the tomatoes are wilted and slightly charred, then remove from the oven.
  2. Make the Pesto: While the tomatoes roast, combine fresh basil leaves, toasted pine nuts, grated parmesan, garlic, olive oil, and salt in a food processor or blender. Puree until smooth. Taste and adjust salt as needed.
  3. Start the Risotto: In a skillet over medium heat, melt 2 tablespoons of butter. Add the finely chopped onion, crushed red pepper, and a pinch of salt. Cook for about 5 minutes, stirring occasionally, until the onion softens but doesn’t brown.
  4. Add Garlic and Rice: Stir in the minced garlic and arborio rice. Cook for 2 minutes, stirring, to soften the garlic and coat the rice with butter.
  5. Incorporate Wine and Stock: Pour in all but 2 tablespoons of the white wine and stir until fully absorbed. Then, add the stock in ⅔ cup increments, stirring frequently for about 25 minutes until the rice is tender and creamy.
  6. Prepare the Shrimp: Heat a separate skillet over medium-high heat and melt the remaining tablespoon of butter. Add the shrimp and cook for 1 minute on one side until lightly browned. Flip the shrimp, add the reserved 2 tablespoons of white wine to the pan, stir, and cook for an additional 1-2 minutes until shrimp are opaque and cooked through and most of the wine has evaporated.
  7. Finish the Risotto: Once the risotto is cooked, stir in the pesto and fresh spinach leaves. Turn off the heat and mix until the spinach wilts and is fully incorporated.
  8. Serve: Plate the risotto by making a bed on each serving plate. Top with several seared shrimp, roasted tomatoes, and garnish with optional parmesan, toasted pine nuts, and lemon wedges for squeezing over.

Notes

  • Use low sodium stock to better control salt levels in the dish.
  • Toast pine nuts in a dry skillet until golden for enhanced flavor before adding to pesto and garnish.
  • Keep stirring the risotto while adding stock to ensure it becomes creamy and prevents sticking.
  • For a dairy-free version, omit the parmesan and use a vegan butter alternative.
  • If white wine is not available, dry vermouth or extra stock can be substituted, but wine adds a distinctive flavor.
  • Author: Amelia
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian

Find it online: https://recipesvibe.com/pesto-risotto-with-seared-shrimp-recipe/