Tomato Basil and Calabrian Chili Risotto with Shrimp
Tomato Basil and Calabrian Chili Risotto with Shrimp
Rated 5.0 stars by 1 users
Author:
Olivelle
Servings
8
Prep Time
10 minutes
Cook Time
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
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4 Roma Tomatoes
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9 Tbsp PizzaOlio Infused Olive Oil, divided
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2 cups Tomato Basil Calabrian Chili Risotto
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1 cup White Wine
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4-5 cups Vegetable Stock
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1 lb Shrimp, peeled and deveined
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4 Tbsp Barrel Aged Dark Thick Sweet Balsamic
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2 Tbsp Herb & Garlic Dipper and Seasoning
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Basil, to finish
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Parmesan Cheese, to finish
Directions
Set the oven to 400F. Quarter tomatoes and drizzle with 1 Tbsp olive oil. Roast for 30-40 minutes or until tomatoes have blacked slightly.
In a large wide pot heat 4 Tbsp of olive oil over medium heat. Add risotto mix and stir until well coated. Cook until rice is slightly toasted for 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 minute. Note: You may need ½ cup - 1 cup more liquid.
Meanwhile in a large bowl marinate shrimp with 4 tbsp olive oil, Sweet Basil Balsamic Vinegar, and Herb and Garlic Dipper.
Add shrimp 5 minutes before risotto is done and cover pot to cook shrimp.
Serve with roasted tomatoes and top with fresh basil. Serve immediately.
Recipe Note
You may notice that the Tomato Basil Calabrian Chili Risotto has been discontinued. We are working on updated the ingredients in this recipe!
Pressure Cooker or Instant Pot Instructions:
Set machine to Sauté and add the olive oil.Add risotto mix and stir to coat with olive oil. Cook 1-2 minutes until slightly toasted.Add wine and stir until fully evaporated (cooked-off).Add stock and reset machine. Close lid and set pressure to High for 7 minutes. A natural release is better however a quick release still works well.
(Takes about 20 minutes total). Finish with grated parmesan cheese. Allow to rest at least 10 minutes before serving. The flavors intensify as it cools.