Ingredients

• 2 tablespoons olive oil
• 2 pounds jumbo shrimp
• Salt and pepper
• 1 shallot, chopped fine
• 2 cloves garlic, chopped fine
• 5 plum tomatoes, seeded and diced
• 1 cup dry white wine
• 2 tablespoons cold butter
• 1/2 pound baby carrots, blanched
• 1/2 pound haricots verts, blanched
• 3 tablespoons olive oil
• 1 onion, diced
• 1 pound Arborio rice
• 1/2 cup dry white wine
• 4 cups chicken stock, should be simmering
• 4 tomatoes, seeded and diced
• 1/2 cup basil leaves, cleaned and julienned
• 1/2 cup Parmesan cheese, grated
• 4 tablespoons cold butter

Instructions

1. Heat stockpot over medium high heat. Add olive oil, onion and saute for 4 to 5 minutes. Add rice and cook for 3 minutes. Add wine and cook for 5 minutes. Add stock 1 cup at a time, stirring constantly. Cook for 20 minutes or until just cooked. Add remaining ingredients, set aside and keep warm. Heat saute pan over medium high heat. Add 2 tablespoons olive oil. Season shrimp with salt and pepper and add to the pan. Cook for 2 to 3 minutes on each side and add shallot, garlic, tomatoes, and wine and cook for 3 more minutes. Add butter 1 piece at a time, and season with salt and pepper. Saute carrots and green beans in butter. Divide rice among 4 plates. Top with shrimp and pour sauce over and enjoy.;