Summary

Ingredients

• 50 g tomato (s), dried, without oil
• 1 onion (s)
• 1 clove garlic
• 2 tablespoon olive oil
• 250 g rice, (risotto rice)
• 100 ml white wine, dry
• 400 ml vegetable stock
• salt and pepper
• 1 tablespoon butter
• 3 tablespoon parmesan, grated
• 600 g shrimp, peeled
• 2 cloves garlic)
• 2 tablespoon olive oil
• 1 beefsteak tomato (s)
• 3 stalks basil

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Instructions

1. Soak the sun-dried tomatoes in lukewarm water for about half an hour. Then drain, collect the water, drain the tomatoes, dice finely.
2. Peel and finely dice the onion and garlic. Heat olive oil in a saucepan, sauté onion and garlic cubes in it. Add the risotto rice and sauté over a low heat while stirring for about 3 minutes. Deglaze with white wine. Gradually add the broth and the soaking water for the tomatoes. Simmer over low heat for 25 - 35 minutes while stirring (follow package instructions). The broth should be overcooked at the end and the risotto should be nice and creamy. Season to taste with salt and pepper. Fold in a tablespoon of butter and the parmesan.
3. Scald, quench, peel and core the beefsteak tomato. Finely dice the pulp.
4. Rinse the basil, shake dry, pluck the leaves from the stems and cut into strips.
5. Pat the shrimp dry, devein, fry briefly in the heated oil with the peeled and finely sliced garlic. Add diced tomatoes, heat.
6. Fold the shrimp, diced tomatoes and basil into the finished risotto.