Tomato risotto with shrimp

Ingredients for 4 servings:

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

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

a recipe from our Italian friends

Soak the sun-dried tomatoes in lukewarm water for about half an hour. Then drain, reserving the water, drain the tomatoes, and finely dice them. Peel and finely dice the onion and garlic. Heat olive oil in a saucepan and sauté the diced onion and garlic. Add the risotto rice and sauté over low heat for about 3 minutes, stirring occasionally. Deglaze with white wine. Gradually add the stock and the tomato soaking water. Simmer over low heat for 25-35 minutes, stirring occasionally (follow the package instructions). The stock should be evaporated by the end and the risotto should be nice and creamy. Season with salt and pepper. Stir in a tablespoon of butter and the Parmesan cheese. Blanch the beefsteak tomato, rinse, peel, and deseed. Finely dice the flesh. Rinse the basil, shake dry, pluck the leaves from the stems, and cut into strips. Pat the shrimp dry, devein, and briefly fry them in the heated oil along with the peeled and finely sliced ​​garlic. Add the diced tomatoes and heat through. Stir the shrimp, diced tomatoes, and basil into the finished risotto.