Shrimp, Tomato And Feta Risotto With Basil
serves 2-4
The risotto acts as a creamy base for the classic combination of shrimp, tomatoes, feta and basil. Any combination of herbs. You could do without the parmesan, but just the little bit helps bind everything together.
6 cups low-sodium broth (chicken or vegetable)
1 pound shrimp, peeled and de-veined
1/2 pound ripe tomatoes, chopped
1 tablespoon olive oil
1/4 teaspoon red pepper flakes
2 tablespoons unsalted butter + 1 tablespoon more for finishing
1 medium onion, diced
1 1/2 cups Arborio or Carnaroli rice
1/2 cup dry white wine
1/4 cup finely grated parmesan
4 ounces feta, crumbled
10 basil leaves, thinly sliced
prep: 20 minutes
total: 1 hour
large sauté pan
tongs
medium saucepan
grater
1. Bring the broth to a simmer in a medium saucepan. Reduce the heat to low and keep the broth hot.
2. Prep the shrimp and tomatoes. (Keep the shrimp in the fridge until you're ready to use them.) Season the shrimp lightly with salt and generously with freshly ground pepper.
3. Heat the olive oil in a large sauté pan over medium-high heat. When it's hot and shimmering, add the shrimp. Leave them alone to brown on the first side, 2-3 minutes. Turn them over and brown on the second side for 1 minute.
4. Add the tomatoes and season them with a light sprinkling of salt, pepper, and the red pepper flakes. Cook until the tomatoes break down and thicken, 2-3 minutes. Set aside the shrimp mixture in a large bowl.
5. Melt 2 tablespoons of butter over medium-high heat in the sauté pan. When the foam subsides, add the onion and season it with a light sprinkling of salt and pepper. Cook the onion, stirring often, until it's translucent but not brown, 3-5 minutes. Add the rice and stir until coated with the onions. Cook, stirring once or twice, until the rice turns opaque, 2-4 minutes.
6. Add the white wine and enough of the simmering broth to cover the rice. Cook, stirring occasionally, until the liquid is mostly evaporated and absorbed. Keep adding the broth, 1/2 cup or so at a time, until the rice is al dente, tender but still firm.
7. Stir in the shrimp mixture to combine with the risotto. Stir in the parmesan, remaining tablespoon of butter. Remove the pan from the heat and stir in the feta and basil, plus black pepper to taste.
