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, divided
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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 & Seasoning
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Basil, to finish
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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.
Recipe Note
You may notice that the Tomato Basil Calabrian Chili Risotto has been discontinued. We are working on updating the ingredients in this recipe!
Pressure Cooker or Instant Pot Instructions:
Set the machine to Sauté and add the PizzaOlio Infused Olive Oil. Add risotto mix and stir to coat with the oil. Cook 1-2 minutes until slightly toasted. Add wine and stir until fully evaporated (cooked off). Add stock and reset the machine. Close the lid and set the 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.