Ingredients

• 3 tbsp extra virgin olive oil (for the sauce)
• 24 shrimp (medium (about 1 1/4 lbs), peeled and deveined)
• 2 cloves garlic (minced)
• red chili pepper (fresh chopped or flakes, to taste)
• 540 mL diced tomatoes (drained (19 oz))
• salt (to taste)
• 6 cups vegetable broth (or 3 cups low-sodium chicken broth + 3 cups water)
• 2 tbsp extra virgin olive oil (for the risotto)
• 1/2 cup yellow onion (finely minced)
• 2 cups arborio rice
• 1/2 cup dry white wine
• 6 leaves fresh basil (or 1-2 tbsp chopped parsley)
• 1 tbsp unsalted butter

Instructions

1. Make the sauce: heat the oil in a large skillet over medium heat, cook the shrimp until golden on all sides, 1-2 minutes, and transfer to a plate.
2. Add the garlic and chili to the hot skillet, stir once or twice without colouring, then add the tomatoes and their juices; season with salt and cook until soft and thickened, 4-6 minutes. Return the shrimp, stir to coat, and turn off the heat.
3. Make the risotto: keep the broth warm; heat the oil in a large skillet, cook the onion until pale yellow and soft, 4-5 minutes, then stir in the rice for 1-2 minutes.
4. Add the wine and cook, stirring, until almost reduced; then add simmering broth 1/2 cup at a time, stirring until each addition is absorbed, for 14-15 minutes.
5. When the last addition is almost reduced, add about half the shrimp sauce and stir until absorbed; add the remaining sauce and cook until the rice is moist and creamy.
6. Stir in the basil or parsley and the butter; taste, adjust and serve.

Cooking Tips

• Sear the shrimp fast and pull them out — they return at the end
• Don't let the garlic colour in the hot pan
• Fold the sauce in two additions
• Keep the broth simmering throughout
• Finish with butter and fresh basil off the heat