Shrimp And Sugar Snap Pea Risotto With An Almond-Basil Pesto

By Food52
2 faves
More from this source


Add a comment


2 pounds head-on shrimp

1/4 cup packed basil leaves

3 tablespoons sliced almonds

5 tablespoons olive oil, plus more for the shrimp

Sea salt

2 cups sugar snap peas

1 cup chopped vidalia onions

1/3 cup white wine

1 1/2 cup carnaroli or arborio rice

2 cups thinly sliced small yellow squash or baby patty pan squash (about 3 of the former, 12 to 15 of the latter)

You might also like

India Pale Ale Risotto Recipe
No Meat Athlete
Veggie Paella W/ Saffron & Orange
Veggie Num Num
Baked Risotto Primavera
Handle the Heat
Risotto Of Shrimp & Sugar Snaps
Fine Cooking
Shrimp Risotto With Summer Vegetables
Eat the Love
Thai Chicken Barley Risotto
Cooking Light
Summer Lemon-Vegetable Risotto
Cooking Light
Ham Risotto With Sugar Snap Peas
Cooking Light
Risotto With Sugar Snap Peas And Spring Leeks
Cooking Light
Spring Vegetable Risotto
GoodLife Eats