Tomato Basil Risotto with Shrimp and Summer Squash

Serves: About 2

  • 1/2 cup Arborio rice
  • 2 cups canned diced tomatoes
  • 2 cups chicken broth
  • 1/2 cup heavy cream
  • 2 tbsp. basil, chopped
  • 1/2 cup yellow onion, finely diced
  • 1 large clove of garlic, minced
  • 1 tbsp. olive oil
  • 1 tbsp. butter
  • Juice of 1/2 lemon
  • 1 cup (approx. 1/2 lb.) shrimp, peeled, de-veined, tail-off
  • 1 cup yellow squash, diced
  • 1 cup zucchini, diced
  • 1 tbsp. olive oil
  • 1 tbsp. butter
  • 1/2 cup Sherry
  • 1 large clove of garlic
  • Juice of 1/2 lemon
  • 1 tbsp. basil, chopped (garnish)
  • Parmesan shavings (garnish)
  • Salt & pepper, to taste
  1. Start by bringing diced tomatoes and chicken broth to a boil in a large pan. Drop the heat to low.
  2. In a separate pot, heat olive oil and butter on medium heat. Saute diced onion for a couple minutes, until soft and translucent. Add garlic and rice, and toast the grains until they're slightly browned, about 2 minutes.
  3. Add about a cup of heated tomato/chicken broth liquid to the rice. Stir frequently, until the liquid is absorbed. Repeat process until all the liquid is used up.
  4. Cook the rice until grains are tender, stirring frequently. This usually takes another 20 minutes, for a total risotto cooking time of about 25 to 30 minutes.
  5. In the now-empty pan you used for the liquid, heat olive oil and butter. Add squash and zucchini, season with salt and pepper, and cook until they just start to soften, about 3 minutes.
  6. Add shrimp, lemon juice, and sherry. You may season the shrimp with salt and pepper if you wish. Cook until the shrimp turn pink and start to curl, roughly another 3 minutes.
  7. Finish your risotto with a little heavy cream and lemon juice. Then stir in chopped basil.
  8. Spoon risotto into a bowl, top with shrimp, summer squash and a little of the sherry sauce. Garnish with more basil and Parmesan shavings.