Ingredients
- 10 basil leaves
- 6 tomatoes (plum)
- 2 clove garlic
- 1/2 onion
- 950 ml chicken broth combined with
- 475 ml water
- 240 gr arborio rice
- 160 gr shrimp
- 80 ml dry wine (white)
- 40 gr tomato pesto
- 34 gr parley (chopped)
- 28 gr butter
- 30 ml olive oil
- 16 gr put the shrimp back the (into pan)
- 1 gr salt
- some shrimp
Note: The Cibo brand of sun-dried pesto used in this recipe can be found in the refrigerator section of major supermarkets.
