Shrimp Pesto Risotto

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Finely chop garlic.

Step 2

Heat 1 tbs oil in a medium skillet over medium-high. Add rice and chopped garlic. Cook, stirring, until rice is lightly toasted and garlic is fragrant, about 2 minutes. Reduce heat to medium.

Step 3

To skillet with rice, add 1/2 cup of the broth. Cook, stirring frequently, until nearly absorbed, 1-2 minutes. Continue adding 1/2 cup broth at a time, stirring until nearly absorbed, before adding more, about 25 minutes total. Rice should be al dente and suspend in a thick sauce. Stir in peas and cooked until warmed through, about 2 minutes more.

Step 4

Preheat broiler with a rack in the top position. Rinse shrimp and pat very dry. Transfer to a rimmed baking sheet, toss with 1 tbs oil and a pinch each of salt and pepper. Arrange in an even layer and broil on upper oven rack until cooked through, 3-5 minutes.

Step 5

Stir 2 tbs pesto into risotto, season to taste with salt and pepper. Serve pesto risotto with broiled shrimp over top, and drizzled with remaining pesto.