Tomato Basil & Calabrain Chili Risotto with Shrimp

Tomato Basil & Calabrain Chili Risotto with Shrimp



Serves 8 


4 Roma Tomatoes
9 Tbsp  Pizzaolio Olive Oil, divided
2 cups  Tomato Basil Calabrian Chili Risotto 
1 cup White Wine
4-5 Cups Vegetable Stock 
1 lb Shrimp 
4 Tbsp  Sweet Basil Balsamic Vinegar
2 Tbsp  Herb & Garlic Dipper 
Basil, to finish


  1. Set the oven to 400F. Quarter tomatoes and drizzle with 1 Tbsp olive oil. Roast for 30-40 minutes or until tomatoes have blacked slightly.  
  2. In a large wide pot heat 4 Tbsp of olive oil over medium heat. Add risotto mix and stir until well coated. Cook until rice is slightly toasted for 3-4 minutes. 
  3. Add wine and stir continually. Allow to fully evaporate. 
  4. Add 1 cup of stock  and stir until the liquid is absorbed. Repeat adding 1 cup at a time, stirring until the liquid has been absorbed after each addition. 
  5. Continue to cook, stirring frequently until risotto is tender but al dente, about 30 minute.  Note: You may need ½ cup - 1 cup more liquid. 
  6. Meanwhile in a large bowl marinate shrimp with 4 tbsp olive oil, Sweet Basil Balsamic Vinegar, and Herb and Garlic Dipper. 
  7. Add shrimp 5 minutes before risotto is done and cover pot to cook shrimp.
  8. Serve with roasted tomatoes and top with fresh basil. Serve immediately.