Shrimp / Bacon / Sun-dried Tomato Pesto / Domestic Mushrooms / White Onions Recipe
Risotto
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Ingredients
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Ingredients for Shrimp Bacon Sun-Dried Tomato Pesto Risotto
Method
Cooking Directions
- 1
Prepare Bacon and Vegetables
In a large skillet, cook the diced bacon over medium heat until crispy. Remove the bacon and set aside, leaving the bacon fat in the skillet. In the same skillet, add the chopped white onions, garlic, and sliced mushrooms. Sauté until the onions are translucent and the mushrooms are tender.
- 2
Cook Shrimp
Add the shrimp to the skillet and cook until they turn pink, about 3-4 minutes. Stir in the sun-dried tomatoes and cook for an additional minute.
- 3
Prepare Risotto
In a separate pot, heat the chicken broth until simmering. In the skillet with the shrimp and vegetables, add the Arborio rice and stir to coat in the mixture. Gradually add the hot chicken broth, one ladle at a time, stirring continuously until the liquid is absorbed before adding the next ladle.
- 4
Finish Risotto
Continue this process until the rice is creamy and al dente, about 18-20 minutes. Stir in the cooked bacon and grated Parmesan cheese. Season with salt and black pepper to taste. Remove from heat and stir in fresh basil.
- 5
Serve
Serve the risotto warm, garnished with additional Parmesan cheese and fresh basil if desired.
