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.