Shrimp and Sugar Snap Pea Risotto with an Almond Basil Pesto
Ingredients
- 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 cups 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)
Instructions
Shrimp and Sugar Snap Pea Risotto with an Almond-Basil Pesto serves 6 original recipe by Food52.
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