Shelly's Recipe

SHRIMP WITH ARUGULA PESTO RISOTTO

Category: Fish and Seafood

Pesto
2 cups fresh arugula
1/2 cup parsley leaves
1/4 cup chopped onions
1 tbsp lemon zest
1/2 cup white wine
1/2 cup olive oil

Risotto
1 cup Arborio rice
1/2 oz butter
2 1/2 cups hot chicken stock
Salt and pepper

1 lb shrimp, peeled and deveined
2 tbsp olive oil

Pesto: Combine ingredients in a food processor and blend until a paste is formed and set aside.

Using a saucepan, combine rice and butter; mix well over medium heat. Cook, stirring until rice has a roasted aroma developing. Add the liquid in several additions, stirring the rice frequently. Cook the risotto until the rice is al dente, and most of the liquid is absorbed. It should take about 20 minutes. The texture should be creamy. Add the pesto to the risotto and mix well. Cook another minute.

Saute the shrimp in oil until it turns pink, about 3-5 minutes. To serve, place the risotto in center of plate and top with shrimp. Serves 6