Categories: Rice, Seafood 
      Yield: 8 servings 
  
      6    Plum tomatoes, cored 
      4 c  Chicken broth combined with 
           2 cups water 
      2 tb Butter 
      1 tb Olive oil 
    1/2 md Onion, peeled and finely 
           Chopped 
      1 md Clove garlic, peeled and 
           Minced 
      2 c  Arborio rice 
    1/4 c  Tomato pesto (see note) 
    1/4 ts Salt 
           Freshly ground black pepper 
           To taste 
           SHRIMP: 
      1 tb Olive oil 
      1 md Clove garlic, peeled and 
           Minced 
    2/3 lb Medium shrimp, peeled and 
           Deveined 
    1/3 c  Dry white wine 
    1/4 c  Chopped parley 
     10    Basil leaves, slivered 
    1/8 ts Salt 
           Freshly ground black pepper 
           To taste 
  
  1. To prepare the risotto: Bring a pan of water to the boil, add the 
  tomatoes and time 1 minute.  Drain and rinse briefly with cold water. 
  Peel, seed and coarsely chop. 
  2. Heat the broth-water combination in a saucepan on low heat.  Keep warm. 
  3. In a large skillet or pot, preferably nonstick, heat the butter and 
  olive oil over medium heat.  Add the onion and garlic; saute 5 minutes. 
  Add the tomatoes and cook 5 minutes, until softened and starting to break 
  down.  Stir in the rice, cooking for 2 minutes. 
  4. Slowly start to add the liquid, about a ladleful at a time.  Cook over 
  low heat, stirring frequently.  Wait until the liquid has been absorbed 
  each time before adding the next ladleful.  The risotto should cook in 
  about 35 minutes.  (The finished risotto should be creamy, with a little 
  bite at the center of the rice.)  Stir in the sun-dried pesto during the 
  last 10 minutes of cooking time.  Stir in the salt and pepper. 
  5. When the risotto is almost done, start the shrimp.  Heat the olive oil 
  over medium heat.  When hot, add the garlic and cook 30 seconds.  Cook the 
  shrimp until pink, curled and cooked through.  Remove the shrimp with a 
  slotted spoon to a plate.  Add the wine and boil until thickened to about 
  2 tablespoons.  Put the shrimp back into the pan, stirring to coat.  Stir 
  in the parsley, basil, salt and pepper. 
  6. Spoon the shrimp over the risotto and serve. 
  Note: The Cibo brand of sun-dried pesto used in this recipe can be found 
  in the refrigerator section of major supermarkets.