Tomato Basil and Calabrian Chili Risotto with Shrimp
Tomato Basil and Calabrian Chili Risotto with Shrimp
Olivelle
8
10 minutes
40 minutes
This risotto is creamy, slightly spicy, and packed with flavor! The tomato, basil, and Calabrian chili give it a bold kick, while the shrimp adds a tasty touch. You can easily keep it vegetarian or swap in sausage, chicken, or steak for a heartier meal. It’s sure to be a crowd favorite!
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Ingredients
4 Roma Tomatoes
9 Tbsp PizzaOlio Infused Olive Oil, divided
2 cups Tomato Basil Calabrian Chili Risotto
1 cup White Wine
4-5 cups Vegetable Stock, divided
1 lb Shrimp, peeled and deveined
4 Tbsp Barrel Aged Dark Thick Sweet Balsamic
2 Tbsp Herb & Garlic Dipper & Seasoning
Basil, to finish
Parmesan Cheese, to finish
Directions
Set the oven to 400°F. Quarter tomatoes, place on a parchment-lined baking sheet, and drizzle with 1 Tbsp PizzaOlio Infused Olive Oil. Roast for 30-40 minutes or until tomatoes have blackened slightly.
In a separate large, wide pot, heat 4 Tbsp of PizzaOlio Infused Olive Oil over medium heat. Add the risotto mix and stir until well-coated. Cook until the rice is slightly toasted, about 3-4 minutes.
Add wine and stir continually. Allow to fully evaporate.
Add 1 cup of stock and stir until the liquid is absorbed. Repeat adding 1 cup at a time, stirring until the liquid has been absorbed after each addition.
Continue to cook, stirring frequently until risotto is tender but al dente, about 30 minutes. Note: You may need ½ cup - 1 cup more liquid.
Meanwhile, in a large bowl, marinate shrimp with the remaining 4 tbsp PizzaOlio Infused Olive Oil, Barrel Aged Dark Thick Sweet Balsamic, and Herb and Garlic Dipper & Seasoning.
Add shrimp 5 minutes before risotto is done and cover pot to cook shrimp.
Serve with roasted tomatoes and top with fresh basil and Parmesan Cheese. Serve immediately.