🫙 From the Spice Rack
Risotto with Shrimp, Tomatoes and Sun-Dried Tomato Pesto
6 Plum tomatoes, cored 4 c Chicken broth combined with 2 cups water 2 tb Butter 1 tb Olive oil 1/2 md Onion, peeled and finely Chopped 1 md Clove garlic, peeled and Minced 2 c Arbo...
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Ingredients8 items
Ingredients
- 6plum tomatoes, cored
- 4cup chicken broth combined with
- 2cupwater
- 2tbsp butter
- 1tbsp olive oil
- 1/2medium onion, peeled and finely
- 1/4cup tomato pesto (see note)
- 1/4tsp salt
Directions
- 1
6 Plum tomatoes, cored 4 c Chicken broth combined with 2 cups water 2 tb Butter 1 tb Olive oil 1/2 md Onion, peeled and finely Chopped 1 md
- 2
To prepare the risotto: Bring a pan of water to the boil, add the tomatoes and time 1 minute
- 3
Drain and rinse briefly with cold water
- 4
Peel, seed and coarsely chop
- 5
Heat the broth-water combination in a saucepan on low heat
- 6
Keep warm
- 7
In a large skillet or pot, preferably nonstick, heat the butter and olive oil over medium heat
- 8
Add the onion and garlic